Greek Salads
Lachanosalata Recipe (Greek Cabbage and Carrot Salad)
Λαχανοσαλάτα lah-hah-noh-sah-LAH-tah · Lachanosalata
In short
Lachanosalata is an everyday Greek salad of finely shredded white cabbage and carrot, dressed simply with olive oil and lemon or vinegar. It is the plain, year-round cabbage salad that accompanies grilled meat across Greek tavernas, distinct from the more specifically festive politiki salata.
Lachanosalata is the plain, everyday cabbage salad you find on almost any Greek taverna table year round, sitting alongside a plate of souvlaki or grilled chicken as a crisp, sharp counterpoint to the meat. It is simpler and less specifically seasonal than politiki salata, the Constantinople-style version, and is made constantly rather than clustering around Christmas.
The whole dish rests on a fine, even shred and a properly sharp dressing, nothing more elaborate than cabbage, carrot, oil and an acid, and it is exactly the kind of thing a Greek household makes without measuring anything, by feel and taste rather than a fixed recipe.
It takes minutes once the vegetables are shredded, and it is a good, practical side to have in your repertoire alongside any grilled meat, fried fish, or simple bean dish.
Key preparation steps
- Shred cabbage and carrot finely.
- Salt the cabbage briefly to soften it slightly.
- Dress with olive oil and lemon or vinegar.
- Toss well and serve, or chill briefly first.
The shred
White cabbage, shredded fine with a sharp knife, mandoline, or the shredding disc of a food processor, mixed with finely shredded or grated carrot for colour and a little sweetness. A finer shred gives a better, more genuinely slaw-like result than thick, roughly cut pieces, which stay tough and raw-tasting even once dressed.
Softening and dressing
A light salting of the shredded cabbage for five to ten minutes softens its raw edge slightly without needing the fuller drain a wetter vegetable would need. Rinse briefly if it tastes too salty afterwards, or simply proceed straight to dressing if the salt level suits you.
Dress with a generous amount of good olive oil and either lemon juice or a light vinegar, whichever a household prefers, seasoned to taste. Toss thoroughly so every strand gets coated rather than leaving dressing pooled at the bottom of the bowl.
Serving
Lachanosalata is good immediately, but also holds well for an hour or two in the fridge, which lets the cabbage soften a touch further and take on more of the dressing. It is the natural, unfussy partner to almost any grilled meat, fried fish, or simple bean dish on a Greek table.
Tips from my kitchen
Shred it fine
A thick, rough chop leaves the cabbage tasting raw and tough even once dressed. Fine and even is what gives a proper slaw texture.
Do not over-salt at the softening stage
A brief five to ten minutes is enough to take the raw edge off. Rinse briefly if it tastes too salty before dressing.
This is a plain, everyday salad
Keep the dressing simple. This is not the place for elaborate additions, which is exactly why it works so well alongside grilled meat.
Lachanosalata Recipe (Greek Cabbage and Carrot Salad)
Λαχανοσαλάτα · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 15m
- Cook
- None
- Total
- 15m
- Serves
- 6
Ingredients
Ingredients
Method
- Shred the cabbage and carrot as finely as you can manage.
- Toss the cabbage with the salt in a large bowl and leave for 5 to 10 minutes.
- Add the shredded carrot.
- Whisk the olive oil and lemon juice or vinegar together, then pour over the vegetables.
- Toss thoroughly until evenly coated. Season with black pepper and more salt to taste.
- Serve immediately, or chill for up to 2 hours before serving.
Nutrition, per 1 side portion
- Calories
- 98
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 8 g
- Sat fat
- 1 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Lachanosalata
What is the difference between lachanosalata and politiki salata?
Lachanosalata is the plain, everyday version made year round, usually just cabbage, carrot, oil and lemon or vinegar. Politiki salata, from the cooking of Constantinople's Greek community, often adds red pepper and is more specifically associated with the Christmas table.
Can you add anything else to lachanosalata?
A little finely sliced red pepper or a scatter of chopped fresh herbs are common, simple additions, though the classic version is genuinely just cabbage, carrot and a sharp dressing.
What do you serve lachanosalata with?
Almost any grilled meat, souvlaki, gyros, or fried fish, where its sharp crunch cuts through the richness of what it accompanies.
