🇬🇷 Greek Cabbage Salad with Olives and Capers
Greek Cabbage Salad, is a crispy cabbage salad or coleslaw that comes in many versions. This colourful tasty salad was inspired by my recent trip to Greece where it was called an Athenian salad on the menu.
I always use Savoy cabbage because it’s sweeter and best for cabbage salads. A little bit of purple cabbage is nice for colour too. You can grate, or roughly chop the cabbage for a different look.
Coloured capsicums are almost always included and I use the sweet cutie snacking capsicums when they are available. They are honestly so tasty (and great for lunch boxes). Roasting the capsicum for this or any other salad, will elevate it to another level.
Some more ingredients you can add to the above mentioned medley of ingredients include rocket and radish.
Enjoy!
Ingredients
- 1/2 small savoy cabbage, finely chopped or shredded
- 1 large carrot, grated
- 1 small red capsicum, finely chopped
- 2 sticks celery, finely chopped or sliced(use leaves if you have them)
- 3-4 spring onions, chopped (include most of the green section)
- 1/2 bunch parsley, finely chopped
- 8 pitted kalamata olives, chopped or halved
- 3 tablespoons capers
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup Extra Virgin Olive oil
- Pepper and more salt, to taste
Method
- Combine the cabbage, celery, carrots, spring onions.
- Mix the vinegar, salt and sugar and pour over vegetables. Mix in well.
- Cover the bowl and refrigerate for at least 20 minutes.
- Drain the vegetables into a colander and press down to extract any further juices.
- Put your vegetables back into a dry large bowl and add the parsley, olives, capers, olive oil and more salt and pepper to taste. Mix well and serve.