Politiki Salad: Greek Cabbage & Carrot Salad
This is a staple Greek salad made with fresh white and red cabbage, carrots and peppers and tossed with a typical Mediterranean dressing of olive oil, vinegar and lemon juice. It's a perfect side for grilled meats, stews or fish.
Ingredients
For the salad:
- 300 g white cabbage finely chopped
- 300 g red cabbage finely chopped
- 2 carrots grated
- 2 roasted red peppers sliced
- 2 stalks of celery finely chopped
- Juice of ½ a lemon
- 3 cloves garlic minced
- 3 tbsp white vinegar
- salt
- pepper
- olive oil
For garnishing:
- 2 tbsp celery finely chopped
- 2 tbsp raisins
- 2 tbsp walnuts
- 2 tbsp balsamic vinegar
- 1 tbsp pine nuts
Instructions
- In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
- Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
- Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.
Notes
Chef’s tip:
- The longer the salad sits in the fridge, the tastier it will be.
- If you are a big fan of garlic, feel free to add an extra clove.
Tried this recipe?Let us know how it was!