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Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

4 Servings

45 minutes 15 minutes active

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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

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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!