Politiki Salata (Cabbage Carrot Salad)
A tangy, crunchy Greek salad from the Constantinople tradition, made with shredded cabbage, carrots, and celery dressed in a bright lemon-olive oil vinaigrette. The quick-pickle rest gives it an irresistible crunch.
Ingredients
- 1/2 head green cabbage, thinly shredded
- 2 carrots, grated
- 2 celery stalks, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp kosher salt
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp white wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Combine 1/2 head thinly shredded green cabbage, 2 grated carrots, 2 thinly sliced celery stalks, and 1 thinly sliced red bell pepper in a large bowl. Sprinkle with 1 tsp kosher salt and toss well. Let stand for 10 minutes to draw out moisture.
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2
Squeeze and discard any excess liquid from the vegetables, or press with paper towels.
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3
In a small bowl, whisk together 1/3 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tbsp white wine vinegar, 1/2 tsp dried oregano, and 1/4 tsp freshly ground black pepper.
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4
Pour the dressing over the vegetables and toss thoroughly to combine. Taste and adjust seasoning. Serve immediately or refrigerate for up to 2 hours before serving for deeper flavor.