Lahanosalata (Greek Cabbage Salad)

This Greek cabbage salad is simplicity at its best. It's a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage, and I prefer to mix in some carrots too, although this is optional. This salad will keep for two to three days in the fridge.

Prep Time:

10 mins

Total Time:

10 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 6 servings

4 cups shredded white cabbage
1 cup finely shredded carrot
2 tablespoons olive oil, or more to taste
1 1/2 tablespoons red wine vinegar, or more to taste
salt and freshly ground black pepper to taste

Directions

Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.
Serve immediately or chill until ready to serve.

Nutrition Facts (per serving)

73	Calories
5g	Fat
8g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 73
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 47mg	2%
Total Carbohydrate 8g	3%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 1g	3%
Vitamin C 38mg	43%
Calcium 56mg	4%
Iron 0mg	2%
Potassium 259mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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