in Greece

Greek pointed cabbage salad – Lachanosalata

updated

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Ingredients for 4 servings:

  • 1 pointed cabbage
  • 4 carrots
  • 1 handful of olives
  • e.g. parsley
  • 4 tbsp, heaped yogurt
  • 5 tbsp, leveled olive oil
  • 2 tbsp, levelled vinegar
  • 2 tbsp, levelled sugar
  • 2 tsp mustard
  • 2 tsp salt
  • n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut out the stalk of the pointed cabbage. Finely chop the pointed cabbage and then chop it into small pieces with a large knife. Wash the pieces. Peel and wash the carrots, then finely grate or cut them into small sticks. Mix these with the olives and pointed cabbage. Add the finely chopped parsley. Combine the remaining ingredients to make a dressing and pour it over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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