Lahanosalata

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.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 201
• Protein: 2 g
• Carbs: 9 g
• Fat: 16 g

Ingredients

• 500 g White cabbage ( very thinly shredded )
• 2 pc Carrot ( grated )
• 0.5 pc Red bell pepper optional ( in thin strips )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 0.5 pc Flat-leaf parsley ( chopped )
• 0.5 pc Dill ( chopped )

Instructions

1. Shredding the cabbage

   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. Preparing the garnish

   Grate the carrots. Cut the red pepper into thin matchsticks. Roughly chop the flat-leaf parsley and dill.

3. Salt massage

   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. Seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight container. It tastes even better the next day.