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CABBAGE SALAD

(with lemon vinaigrette and black olives)


Serves 4


INGREDIENTS:


METHOD:

In winter, lahano salata frequently appears on the Greek table. It is made with compact creamy-coloured "white" cabbage. In more northern climates, this type of tight-headed cabbage tends to be a little woody, but in Greece, it always produces a rather sweet tasting, unusual salad, which has a crisp and refreshing texture.


  1. Cut the cabbage in quarters, discard the outer leaves and trim off any thick, hard stems as well as the hard base.
  2. Lay each quarter in turn on its side and cut long, very thin slices until you reach the central core, which should be discarded.
  3. The key to a perfect cabbage salad is to shred the cabbage as finely as possible.
  4. Place the shredded cabbage in a bowl and stir in the black olives.
  5. Make the vinaigrette by whisking the olive oil, lemon juice, garlic, parsley and salt together in a bowl until well blended.
  6. Pour the dressing over the salad, and toss the cabbage and olives until everything is evenly coated.
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