Milk Street Recipe

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

Name: Greek Cabbage Salad with Carrots and Olives (Politiki Salata)
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1/2 medium head (14 ounces) green cabbage, thinly sliced (about 4 cups); 3 medium carrots, peeled and coarsely shredded (about 1¼ cups); 5 tablespoons lemon juice, divided; Kosher salt; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon white sugar; 1 medium garlic clove, finely grated; 3 medium celery stalks, thinly sliced on diagonal (about 1 cup); 1 small or ½ large red bell pepper, stemmed, seeded and cut into rough matchsticks; 4 ounces feta cheese, crumbled (1 cup); 1/2 cup chopped pitted green olives

Appears in July-August 2018

45 minutes 15 minutes active

Cabbage-based politiki salata may be a dish for fall and winter in Greece, but the bright flavors and crisp textures are great any time of the year. We were introduced to it at the Avissinia Café in Athens and find it is an excellent accompaniment to grilled meats and fish. The salad is best eaten the day it is made, but it can be refrigerated for up to four hours in advance; hold off on adding the feta and olives until just before serving.

4

Servings

Tip

Don't massage the lemon and salt into the cabbage and carrots. Gentle tossing will wilt the vegetables, but allow them to retain much of their crispness.

45 minutes

15 minutes active

Ingredients

½

medium head (14 ounces) green cabbage, thinly sliced (about 4 cups)
3

medium carrots, peeled and coarsely shredded (about 1¼ cups)

Directions

01

In a large bowl, combine the cabbage, carrots, 3 tablespoons of lemon juice and ½ teaspoon salt. Toss gently, just until the vegetables begin to wilt, about 1 minute. Let stand at room temperature 30 minutes, or until the cabbage softens slightly. Alternatively, cover and refrigerate for up to 4 hours.

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

Reviews

janice h.

Any suggestions as to which green olives to use?

JUSTIN C J.

I like the Castlevetranos. They’re bright green and crunchy (and seedless).

melanie p.

Added a bunch of green onions and omitted salt in the first step to keep the veggies crispy. Very refreshing and tasty!

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)