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4.22 from 14 votes

Greek Cabbage Salad - Lahanosalata (vinegar coleslaw)

A healthy, Greek-style coleslaw salad that's left to marinate for 1 hour. This way you get the BEST dressing ever!
Prep Time10 mins
Course: Appetizer, Side Dish
Cuisine: Greek
Keyword: dairy-free, healthy, salad
Servings: 1 bowl
Calories: 684kcal


  • large white cabbage (about 300 grams / 10.6 oz)
  • 1 small tomato
  • ½ green bell pepper
  • 1 small carrot
  • ½ small red onion
  • 1 teaspoon dried oregano
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar


  • Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.
  • Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.
  • Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.
  • Add the dried oregano and season with kosher salt and freshly ground pepper.
  • Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.
  • Let the salad sit in the fridge for about 1 hour to marinade, before serving.


Calories: 684kcal | Carbohydrates: 42g | Protein: 8g | Fat: 57g | Saturated Fat: 8g | Sodium: 123mg | Potassium: 1267mg | Fiber: 16g | Sugar: 22g | Vitamin A: 9739IU | Vitamin C: 220mg | Calcium: 227mg | Iron: 4mg