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Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

By Julia RackowJune 4, 2018

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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. We were introduced to it at the Avissinia Café in Athens and find it is 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.

Tip

Don't massage the lemon and salt into the cabbage and carrots. Gentle tossing will wilt the vegetables, but allow them to retain much of their crispness.

Ingredients
  • ½

    medium head (14 ounces) green cabbage, thinly sliced (about 4 cups)

  • 3

    medium carrots, peeled and coarsely shredded (about 1¼ cups)

  • 5

    tablespoons lemon juice, divided

  • Kosher salt

  • 3

    tablespoons extra-virgin olive oil

  • ½

    teaspoon white sugar

  • 1

    medium garlic clove, finely grated

  • 3

    medium celery stalks, thinly sliced on diagonal (about 1 cup)

  • 1

    small or ½ large red bell pepper, stemmed, seeded and cut into rough matchsticks

  • 4

    ounces feta cheese, crumbled (1 cup)

  • ½

    cup chopped pitted green olives

Step 1

In a large bowl, combine the cabbage, carrots, 3 tablespoons of lemon juice and ½ teaspoon salt. Toss gently, just until the vegetables begin to wilt, about 1 minute. Let stand at room temperature 30 minutes, or until the cabbage softens slightly. Alternatively, cover and refrigerate for up to 4 hours.

Step 2

In a small bowl, whisk together the olive oil, sugar, garlic, remaining 2 tablespoons lemon juice and 1¾ teaspoons salt.

Step 3

Add the celery and bell pepper to the cabbage mixture. Drizzle with the dressing and toss. Using tongs, transfer the salad to a serving bowl, leaving behind any accumulated liquid. Top with feta and olives.

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