GREEK CABBAGE SALAD

GREEK CABBAGE SALAD (LAHANO SALATA)

This easy GREEK CABBAGE SALAD (LAHANO SALATA) is my go-to for meal prep – it only gets better with time!

This salad is the best crunchy salad to make a day in advance and just let it sit in the fridge overnight. It literally takes 15 minutes to slice and chop everything and the dressing only has a few ingredients to whisk together. You can sub in lemon for the vinegar if you prefer that flavor.

Servings: 6

Prep time: 15 minutes

Greek Cabbage Salad Ingredients 

• 1head green cabbage, cored and shredded
• 1cup mixed olives
• 4scallions, diced
• 1/3cup fresh dill, chopped
• 7oz feta cheese, crumbled

Dressing:

• 1/3cup olive oil
• 2tbs red wine vinegar (or lemon)
• 1tsp dried oregano
• 1tbs honey (optional)
• salt and pepperto taste

Instructions

1. Whisk together the dressing and taste to see if it needs any adjustments.
2. Toss all the ingredients with the dressing in a bowl to coat. Store leftovers in an air tight container up to 4 days in your fridge.

Nutrition

Calories: 280kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 759mg | Potassium: 337mg | Fiber: 5g | Sugar: 8g | Vitamin A: 663IU | Vitamin C: 59mg | Calcium: 252mg | Iron: 2mg