When it comes to salads and Greek cuisine, the well-known Greek salad is always eaten during the summer. As Greek food is all about seasonality, during winter we switch to what we call the “cabbage-carrot salad”. It is a crunchy and fresh salad made with shredded cabbage and grated carrot, usually dressed with olive oil and lemon. So this week we’ve created a twist to this classic winter dish.
This salad is perfect to feed a crowd and also keeps well in the fridge for a few hours. So you can make it in advance and then simply serve it at dinnertime. It’s also our go-to salad for Christmas, as the combination of sweet Corinth raisins and aniseed Kalamata olives with ouzo always surprises our guests.
Serves 2 as a main or 4 as a side
¼ -1/2 cabbage head (around 300g)
2 carrots
2 celery sticks
2 roasted red peppers
40g Corinth raisins
½ tub ouzo olives
2 tbsp apple cider vinegar
2 tbsp olive oil
Shred the cabbage in a large bowl. Grate in the carrots.
Finely slice the celery and roasted peppers and add them to your bowl. Add the raisins and olives.
Toss everything together. Drizzle with the olive oil and vinegar and toss again.
The salad can be prepared in advance and keeps well in the fridge for a few hours.
Serve with more olive oil and vinegar if desired.
