Greek Politiki Cabbage Salad is a traditional, healthy winter salad that’s crunchy, colourful, and aromatic. Even better the next day!
Move over creamy coleslaw – there’s a new cabbage salad in town! Greek Politiki Cabbage Salad, known as Politiki Salata or Πολίτικη Σαλάτα in Greek (pronounced Pol-EE-tiki Sal-AH-ta) is a classic cabbage salad that is a healthier alternative to mayonnaise-based coleslaw. It is usually enjoyed in the winter months when cabbage is in season. Traditionally Greeks have always eaten seasonally so you will often find cabbage-based dishes served in the winter.
Politiki Salata brings the best of the Politiki Kouzina to your table. Politiki Kouzina means cuisine “of the City”, and “the City”(Η Πόλη) that Greeks are referring to is Constantinople (modern-day Istanbul). Constantinople was the capital of Byzantium for over one thousand years and was the largest and wealthiest urban centre in the Eastern Mediterranean region during the late Eastern Roman Empire. People from many different ethnicities inhabited the City, including a significant Greek population. As a result, a new type of cuisine was created that blended traditional Eastern flavours with traditional Western flavours. Characteristically you will find many dishes from this region with complex flavour profiles and a delightful balance of contrasting flavours. They combine aromatic spices with flavours that are slightly spicy with sweet and sour and tangy, and also savoury.
This is the epitome of the Politiki Salad and you will have a burst of flavours in every bit.
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INGREDIENTS TO MAKE GREEK POLITIKI CABBAGE SALAD RECIPE
- Cabbage – You can use green or purple cabbage or a combination of both.
- Carrot – Adds colour, sweetness, and crunch.
- Celery – Crisp and aromatic with a distinct bitter flavour.
- Florina red pepper in brine -Jarred red peppers have many layers of flavour. They are tart, slightly spicy, and sweet. In a pinch, you can substitute fresh red pepper.
- Parsley – Bright and slightly peppery taste.
- Garlic – Do not omit the garlic! One clove is enough. The longer it sits the stronger the taste comes out so don’t go overboard.
- Extra virgin olive oil – Always use a good quality, preferably Greek, extra virgin olive oil. A good quality oil brings great flavour and adds the lovely nutritional benefits that we love.
- Red wine vinegar – Brings a necessary acidity to the dressing.
- Sugar, Sea salt, Pepper – It’s ok to add a bit more of these to season to your preference.
Optional complimentary ingredients that can be added are radishes, pine nuts, black currants, or capers.
HOW TO PREPARE POLITIKI SALAD
Finely dice all of the vegetables. Put the cabbage, sea salt, pepper, and sugar in a bowl and mix well. Transfer to a large sieve and place the sieve in a large bowl so the access liquid can drain into the bowl. Refrigerate for about 30 minutes to 1 hour. Remove the cabbage from the fridge and with your hands, squeeze out excess moisture from the cabbage. Discard the water.
Place the cabbage and all the other ingredients in the bowl and stir well to combine. Some people prefer to use their hands to mix as this softens the cabbage and blends the flavours more. Put it back in the fridge to let the salad rest for at least 30 minutes. Be patient – the flavours become more intense when the salad rests, which is an important step. Season to your preference. Serve it cold, on its own or accompanied with a meal.
ALLERGY INFORMATION FOR GREEK POLITIKI SALAD
Our Greek Politiki Salad recipe is:
- Dairy-free
- Egg-free
- Nut-free
- Peanut-free
- Wheat-free
- Soy-free
- Sesame-free
- Fish-free
- Crustacean-free
- Mustard-free
HOW TO STORE GREEK POLITIKI CABBAGE SALAD
Store leftover Greek Politiki Cabbage Salad in an air-tight glass container in the refrigerator for up to 3 days. This recipe tastes even better the next day!
TRY THESE DELICIOUS MEDITERRANEAN SALADS NEXT!
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GREEK POLITIKI CABBAGE SALAD RECIPE (POLITIKI SALATA)
Ingredients
- 6 cups green or purple cabbage, or a combo of both finely diced
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1/4 tsp ground pepper
- 2-3 (2 cups) carrots peeled and shredded
- 1 (1/2 cup) celery stalk thinly sliced
- 2 (1/2 cup) florina red peppers in brine thinly sliced
- 3/4 cup fresh parsley finely chopped
- 1 garlic clove peeled, finely diced
- 1/4 cup olive oil extra virgin
- 2 tbsp red wine vinegar
Instructions
- Put the cabbage, sea salt, pepper, and sugar in a bowl and mix well. Transfer to a large sieve and place the sieve in a large bowl so the access liquid can drain into the bowl. Refrigerate for about 30 minutes to 1 hour.
- Remove the cabbage from the fridge and with your hands, squeeze out excess moisture from the cabbage. Discard the water.
- Place the cabbage and all the other ingredients in the bowl and stir well to combine. Some people prefer to use their hands to mix as this softens the cabbage and blends the flavours more.
- Put it back in the fridge to let the salad rest for at least 30 minutes. Be patient – the flavours become more intense when the salad rests, which is an important step. Season to your preference.
- Serve it cold, on its own or accompanied with a meal. Smile and Enjoy!
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