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Greek Cabbage Salad (Lahanosalata): Crunchy Mediterranean Slaw

My Greek cabbage salad, lahanosalata, is a simple, flavorful dish that’s fresh, satisfying and very easy to prepare.

a bowl of cabbage salad on a white surface.

What is Lahanosalata?

Lahanosalata is the Greek take on cabbage salad or coleslaw. “Lahano” means cabbage and “salata” means salad. Although traditionally served in winter, it’s light and versatile enough to enjoy year‑round.

Why you’ll love this recipe

  • Effortless: Minimal chopping—use a box grater for the carrot and a knife or mandolin for the cabbage.
  • Filling: A little goes a long way, making it a satisfying side or starter.
  • Bright flavour: A simple vinaigrette of olive oil and vinegar keeps the salad fresh and tangy.
  • Mayo-free: No mayonnaise here—just extra virgin olive oil, vinegar and a touch of seasoning.
  • Diet-friendly: Naturally gluten-free and dairy-free, and low-carb if that’s important to you.

Ingredients

For this Greek cabbage salad you will need:

the ingredients to make Greek cabbage salad on a white surface.
  • Cabbage: Any green cabbage works well; red cabbage is a nice colour addition. Avoid very soft Asian varieties if you prefer crunch.
  • Carrot: Adds sweetness and colour—grate finely with a box grater.
  • Parsley: Flat-leaf parsley gives a subtle herbal note; you can experiment with other herbs but parsley stays closest to tradition.
  • Dressing: Extra virgin olive oil and vinegar (white or red). Lemon juice can be used instead of vinegar if preferred.
  • Seasoning: Salt and freshly ground pepper to taste.

Optional additions

If you want to customise the salad, try crumbled feta for creaminess or thinly sliced red or green onions for extra bite. These additions change the profile but remain delicious.

How to make this recipe

The recipe card below includes full quantities and timing.

cabbage being prepared for a salad on a chopping board.
  1. Step 1: Remove the outer leaves and cut out the core.
cabbage being shredded finely on a chopping board.
  1. Step 2: Shred the cabbage finely with a sharp knife, mandolin, or food processor.
a carrot being grated with a box grater.
  1. Step 3: Grate the carrot finely.
parsley being shredded on a chopping board.
  1. Step 4: Finely chop the parsley.
olive oil and vinegar about to be mixed for a dressing.
  1. Step 5: Whisk together extra virgin olive oil, vinegar and salt and pepper to make a simple vinaigrette.
a Greek cabbage salad being tossed in a bowl.
  1. Step 6: Combine cabbage, carrot and parsley in a large bowl, toss with the dressing, and let the salad rest for about 30 minutes to allow the flavours to meld.

Expert tips

  1. Use the freshest vegetables you can find for the best texture and flavour.
  2. A sharp knife or mandolin produces fine, even shreds; for large batches a food processor speeds things up.
  3. Letting the salad rest after dressing deepens the flavour—serve at room temperature or slightly chilled.
a bowl of lahanosalata on a white plaster surface.

Serving suggestions

Lahanosalata works as a light starter or a bright side dish. It pairs especially well with roasted meats and potatoes, and is perfect for balancing richer, savoury mains. Serve with crusty bread to mop up any dressing.

a salad being tossed in a bowl on a white surface.

Storing

Store leftover shredded cabbage in an airtight container in the refrigerator for up to five days. If possible, keep the dressing separate and toss just before serving to preserve crunch.

More salad recipes

  • Easy Cucumber and Tomato Greek Salad
  • Greek Cabbage Salad (Lahanosalata)
  • Heirloom Tomato Salad
  • Roasted Cauliflower Chickpea Salad

📖 Recipe

a bowl of Greek cabbage salad on a white surface.

Greek Cabbage Salad (Lahanosalata)

A crunchy, bright salad of shredded cabbage, carrot and parsley dressed in olive oil and vinegar.
Prep: 15 mins
Cook: —
Total: 45 mins (includes resting)
Servings: 4 serves
Cuisine: Greek
Author: Peter G

Ingredients

  • 4 cups cabbage, finely shredded (green, purple or red)
  • 1 carrot, finely shredded
  • 2 tbsp flat-leaf parsley, finely chopped

Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp vinegar (white or red)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  • Remove the outer leaves of the cabbage and cut out the core.
  • Shred the cabbage finely with a knife, mandolin or food processor.
  • Grate the carrot finely with a box grater.
  • Finely chop the parsley.
  • Whisk the olive oil, vinegar, salt and pepper together to make a vinaigrette.
  • Toss cabbage, carrot and parsley with the dressing in a large bowl. Let rest for about 30 minutes so the flavours meld. Serve and enjoy.

Peter’s Tips →

  1. Choose the freshest vegetables available for the best texture and taste.
  2. A sharp knife or mandolin yields the best shredded texture; for large quantities a food processor speeds prep.
  3. Resting the salad after dressing helps the flavours develop—serve slightly chilled or at room temperature.

Nutrition

Serving: 4 serves | Calories: 118 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 11 g

Nutrition information is approximate and provided for convenience.

© Souvlaki For the Soul