Greek Cabbage Salad
Ingredients
- 500 gWhite cabbage (very thinly shredded)
- 2 pcCarrot (grated)
- 0.5 pcRed bell pepper (in thin strips)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcFlat-leaf parsley (chopped)
- 0.5 pcDill (chopped)
Method
Finely shredded white cabbage made tender, paired with crunchy carrots. The lemon's acidity and fresh dill fragrance awaken the palate from the first bite.
- 1
Remove the outer leaves of the white cabbage. Cut into quarters and shred with a knife as thinly as possible. The thinner the strips, the better the texture.
- 2
Grate the carrots. Cut the red pepper into thin matchsticks. Roughly chop the flat-leaf parsley and dill.
- 3
Place the cabbage in a large bowl with the grey sea salt. Massage the cabbage firmly with your hands for 2 minutes until it softens and releases some moisture.
- 4
Add carrots, pepper, and herbs. Pour in the extra virgin olive oil and lemon juice. Add a turn of ground black pepper. Mix well so the oil coats every piece.
Frequently asked questions
How do you get this dish right?
- The secret is the massage: salt breaks down the cabbage fibers, making it digestible and tender without losing its crunch.
- Prepare it an hour in advance; resting allows the flavors to meld together.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. It tastes even better the next day.
