Traditional recipes

Greek cabbage salad recipe

Greek cabbage salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes centrestage, and I prefer to mix in some carrot, too, though this is optional.

Greater London, England, UK

23 people made this

IngredientsServes: 6

  • 1 small white cabbage, shredded
  • 2 to 3 carrots, shredded (optional)
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Combine all ingredients in a salad bowl and toss well. Serve straightaway or chill till serving. Will keep 2 to 3 days in the fridge.


The amount of olive oil and vinegar is really to taste; the above is a guideline. Start out with half the stated amount, if desired, and add more to taste.

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Why this is the Best Greek Salad Recipe

This is one of our favorite quick and easy side dishes for the summer time. Here’s why we love it:

  • Low Calorie & Filling: This salad is just about 100 calories for a cup. It’s also super filling!
  • Veggie Loaded: Between the cucumbers and tomatoes – there is one serving of veggies for every serving of this salad.
  • Healthy & Flavorful: This recipe is loaded with healthy fats, veggies, and seasoning to make it a delicious side for any recipe!

Nutritional Chart

Nutrition information per portion


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

45 minutes 15 minutes active

Cabbage-based politiki salata may be a dish for fall and winter in Greece, but the bright flavors and crisp textures are great any time of the year. In fact, we found it an excellent accompaniment to grilled meats and fish. The salad is best eaten the day it is made, but it can be refrigerated for up to four hours in advance hold off on adding the feta and olives until just before serving.

How do you make Greek Style Cole Slaw?

You’ll start off by buying one of those bags of cole slaw mix that you can find near the other bagged lettuce in your market’s produce section. A cole slaw mix usually consists of shredded green cabbage, a few shreds of purple cabbage and shredded carrot.

The cole slaw mix is tossed with a simple red wine vinaigrette. Feta cheese crumbles, red onion and pepperoncini are mixed in too. This Greek Style Cole Slaw has some great Greek style flavors!

This is a nice, light cole slaw recipe. I like to give it a little time to marinate in the refrigerator before serving. The flavor will be a little stronger since the cabbage will have a chance to absorb some of vinaigrette.

If you happen to be following the Weight Watchers program, a serving of this Greek Style Cole Slaw will cost you 2 points. It’s so much better for you than a cole slaw that is soaked with a mayonnaise dressing.

2 thoughts on &ldquo George’s Cabbage Salad &rdquo

It is a beautiful looking coleslaw but I can’t quite come at either kefalograviera or pecorino on this-I’ll have to take yours and George’s word for it. Good luck with the mandolin, I’m scared of mine.

i’m scared of my mandolin too, and hubby refuses to stay in the same room when i (very occasionally) use it.:) this sounds like a very simple dish. not sure i would like it. not because it’s simple but because i just think the flavours wouldn’t do much for me. was george fun? he’s a bit naughty tho, isn’t he? – not paying his staff properly. cheers sherry

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Make-ahead and serving instructions

Make the coleslaw with yogurt at least 30 minutes prior to serving and keep it covered in the fridge.

Once chilled, the coleslaw goes best with sandwiches, grilled meats and crisp, green veggies.

I always make this coleslaw with yogurt the morning or afternoon I am going to serve. The veggies and greek yogurt dressing will hold it’s integrity for at least 3 hours and up to 2 days.

After the 2 day mark, the vegetables begin to wilt due to the amount of acid in the dressing. Plus, if you allow yogurt to sit with lemon juice for a long period of time, the flavors start to become bitter.


Place oil, lemon juice and salt into bowl and mix for 30 seconds on speed 5. Result should be a creamy dressing.

Add to dressing the carrot and cabbage, chop for 3 seconds, speed 4 to 5. If you see it struggling, lift to speed 5 for a split second. Keep adding a couple of seconds until you achieve desired consistency.

Accessories you need

Spatula TM31

Green cabbage is traditionally used, and usually without carrot. This has been tweaked for my family.

Can be made in both TM5 and TM31.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

How to make this salad:

(This is just a summary of the steps scroll down for complete printable recipe.)

  1. Whisk together olive oil, red wine vinegar, lemon juice, Greek Seasoning, and dried thyme (if you don’t have fresh thyme) to make the dressing.
  2. Measure out sliced Greek Peperoncini (affiliate link use less if you’re not a fan of spicy flavors).
  3. Measure out Feta cheese (more or less to taste).
  4. Wash fresh thyme in a salad spinner (affiliate ink) if needed, then pull leaves off the stems and coarsely chop.
  5. Chop up 10 cups green cabbage. I used a mandoline slicer (affiliate link) to get nice thin slices of cabbage, but you can certainly use a knife.
  6. Mix desired amount of dressing into the cabbage. (You may not want all the dressing.)
  7. Stir in chopped fresh thyme and sliced peperoncini. (You can add a little chopped Greek Oregano too if you like that flavor.)
  8. Gently stir in the crumbled Feta and season salad with fresh-ground black pepper.

The salad can be served right away or allowed to chill in the fridge for a few hours before serving. This salad doesn’t keep especially well so if this is more than you’ll use at one time I would cut the recipe in half, or only add dressing, peperoncini, herbs, and Feta to the amount of cabbage you’ll be eating and store ingredients separately to mix and enjoy another day.

Watch the video: Coleslaw: Σαλάτα Καρότο Λάχανο Μαγιονέζα (January 2022).