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Homemade Politiki Salad: Greek Cabbage & Carrot Salad photo
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Politiki Salad: Greek Cabbage & Carrot Salad

A bright, crunchy Greek-style cabbage and carrot salad dressed with vinegar, lemon, garlic, and nuts for texture.
Prep Time10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Servings: 4 servings

Ingredients

  • 300 g white cabbage finely chopped
  • 300 g red cabbage finely chopped
  • 2 carrots grated
  • 2 roasted red peppers sliced
  • 2 stalks celery finely chopped
  • 1/2 lemon juice of
  • 3 cloves garlic minced
  • 3 tbsp white vinegar
  • salt to taste
  • black pepper to taste
  • olive oil a bit (to dress)
  • 2 tbsp celery finely chopped (additional)
  • 2 tbsp raisins
  • 2 tbsp walnuts chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp pine nuts

Instructions

  • In a large mixing bowl, combine the finely chopped white cabbage, finely chopped red cabbage, grated carrots, sliced roasted red peppers, 2 chopped celery stalks, lemon juice, minced garlic, white vinegar, a splash of olive oil, salt, and pepper.
  • Using clean hands (or disposable gloves), toss the mixture thoroughly to coat all vegetables with the dressing.
  • Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the vegetables to marinate and soften.
  • Remove the salad from the fridge and add the pine nuts, raisins, the additional 2 tablespoons chopped celery, chopped walnuts, and balsamic vinegar.
  • Toss everything together once more to combine, adjust seasoning with salt and pepper if needed, and serve.

Equipment

  • large mixing bowl
  • Knife
  • Cutting Board
  • Grater
  • Measuring spoons
  • Plastic Wrap
  • gloves (optional)

Notes

  • The longer the salad sits in the fridge, the tastier it will be.
  • If you love garlic, add an extra clove.