Greek cabbage salad


A Greek salad the way they serve it at the salad bar at most Greek restaurants. A sourand slightly sweet salad, served with black olives.

50 minutes 8 people Side dishes
Greek cabbage salad


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  • 1/2 white cabbage
  • 200 ml white wine vinegar (or use apple cider vinegar instead)
  • dash of water
  • juice of 1 lemon
  • 4 tablespoons honey
  • 4 tablespoons olive oil
  • pepper and salt to taste
  • optional: black olives
Greek cabbage salad ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: kitchen cutting machine or mandoline
  • large pan with lid
  • large bowl
  • small bowl
  • spoon


50 minutes 8 people Side dishes

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Preparation -- 30 minutes

Remove the outer leaves and the hard core of the cabbage. Finely chop the cabbage into strips, you can use a kitchen cutting machine or mandoline for this but you can also chop the cabbage with a knife. 

Greek cabbage salad
Greek cabbage salad

Finishing the Greek cabbage salad -- 20 minutes + waiting time

Heat white wine vinegar along with a dash of water in a large pan and bring to a boil. Add the chopped cabbage and put the lid on. Cook the cabbage for a few minutes and stir occasionally, the cabbage shouldn't be soft.

You can also steam or cook the cabbage in boiling water for a few minutes. Drain the cabbage and let it cool off a bit. Meanwhile create a simple dressing with the juice of 1 lemon, 4 tablespoons honey and 4 tablespoons olive oil.

Combine the cabbage with the dressing and let it cool off completely. This coleslaw is even better after 1 or 2 days, when it absorbed all the flavours. Serve with some black olives, enjoy!

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