Lahanosalata. This greek coleslaw it is traditionally prepared during the winter in the country of origin. It consists of finely chopped white (or purple) cabbage that is usually seasoned with olive oil and lemon juice, but can be easily adapted with different spices and additional herbs or vegetables like carrots or fennel, for a very crunchy and refreshing result. It is the perfect accompaniment to various main dishes, whether with meat, pork, fish, rice and legumes.
Optionally, yogurt or mayonnaise-based dressings can also be used. Salads without lettuce are special for serve outdoors in hot weather, or to take to parties or for a work lunch. And this is no exception, valuing an ingredient that is often overlooked, such as cabbage or collard greens, an economical, crunchy, tasty and slightly sweet vegetable.
Remove the first layer of white cabbage leaves. Cut a slice at the base to support and facilitate cutting. Carefully cut into long, thin strips. For this we can help ourselves with a mandolin, or do it directly with a good knife. Add to a large salad bowl. Add a pinch of coarse sea salt and with your hands massage the cabbage for a few minutes. Cut the onion into julienne strips or long thin strips, and add to the cabbage when raw.
Add the lemon zest and juice, the chopped parsley and the olive oil on top of the vegetables and stir well to integrate. Serve with a few sesame seeds on top.
Multifunctional mandoline slicer, vegetable slicer, food shredder, grater mincer, 6 interchangeable stainless steel sharp blades with peeler, potato cutter, tomato
With what to accompany the Greek cabbage salad
served as garnishthis greek coleslaw it is easily prepared. Delicious and very fresh, it accompanies a portion of roast chicken or baked tenderloin with orange, honey and mustard or falafel for a vegetable option, and as part of a buddah bowl with legumes and cereals along with a glass of fresh white wine.
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