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.

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Greek cabbage salad
Veronique van Ohmydish

Made by Véronique

Published at 2020-01-14, this recipe is for 8 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 14-09-2023

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

Greek Cabbage Salad

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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