greekfood Newsletter

Greek Food

September 13 2006 Greek Food Newsletter

I have always been a fan of traditional coleslaw, it has a great flavor and goes so well with grilled food. You may not have experienced the Greek variation, Lahanosalata; this is not a creamy coleslaw but one made more along the lines of a traditional Greek salad with lemon juice and olive oil, plus a little garlic for a kick. This typically fall/winter salad goes really well with Greek style grilled meats.

There are a lot of variations – some include adding a couple of grated carrots or chopped green peppers; some recipes omit the dill. This recipe is a fairly simple variation on the Lahanosalata dish – feel free to experiment!

Head of light green cabbage – about 1.5 lbs
6 green onions, cut about 1/4" thick
Small bunch fresh dill, chopped
2 garlic cloves, minced
4 Tbs extra virgin olive oil
2 Tbs freshly squeezed lemon juice
Freshly ground black pepper

Core the cabbage and shred as for making traditional coleslaw. Put the cabbage in a large bowl; add the dill, green onions and garlic. Toss the cabbage well.

In a small bowl mix the lemon juice, garlic and salt and pepper together. Just prior to serving, pour over the salad and toss to coat. Adjust seasonings and olive oil or lemon juice as needed.

Serves 6.

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Christopher Williams, Greek Food Editor

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