Cabbage and Carrot Salad

This is the most common cabbage salad you'll find in Greece. It's on every taverna table, served alongside grilled meats, fish, or as part of a meze spread.

The beauty is in its simplicity — just cabbage, carrot, and a bright lemon-oil dressing that cuts through richer dishes perfectly.

The Method

1. Slice the cabbage as thin as you'd like with a sharp knife.

2. Place the cabbage in a large bowl and sprinkle with salt.

3. Add lemon juice or apple cider vinegar and toss well.

4. Drizzle generously with olive oil and toss again.

5. Top with shredded carrot for color and sweetness.

The Dressing Ratio

The Greek rule for salad dressing: 1 part acid (lemon or vinegar) to 3 parts olive oil. Adjust to taste, but this ratio gives you a balanced, not-too-sharp dressing.

Variations

Mapa (Peloponnese style): Add minced garlic and use vinegar instead of lemon. This version has more punch and is traditional to the Peloponnese region.

Red cabbage: Use red cabbage instead of green for extra color and additional health benefits. The anthocyanins in red cabbage are powerful antioxidants.

Mixed: Use half green, half red cabbage for the best of both worlds.

Tips

• Salt the cabbage and let it sit for 5 minutes before dressing — this softens it slightly and seasons it throughout.
• Use pre-cut coleslaw mix if you're short on time. No judgment.
• This salad holds up well, making it perfect as a leftover. If preparing in advance, store cut cabbage in a ziplock or container and dressing in a jar (for up to 3 days) and simply salt and dress before serving.

Serving

Serve immediately alongside grilled chicken, fish, or pork. It's especially good with souvlaki or as part of a larger meze spread.

The crunch and brightness cut through richer dishes beautifully.