Greek Cabbage Salad

This Greek Cabbage Salad, known in Greece as Lahanosalata, is a bright, crunchy, Mediterranean classic that is simple, refreshing and full of flavor. It is a staple in Greek homes because it comes together quickly, uses everyday ingredients, and pairs beautifully with so many meals like my Greek Lemon Chicken or this Pan Seared Greek Salmon.

When Mike and I traveled to Greece, fresh salads were one of your favorite things to eat, and this cabbage salad quickly became a go-to. We enjoyed it several times alongside warm gyros, grilled meats and I have loved recreating those flavors at home. If you have tried my Maroulosalata, a Greek lettuce salad or this Malfouf Salad (Lebanese Cabbage Salad), you will find this variation as delicious. But this version has become a personal favorite thanks to the briny olives and the crisp, crunchy cabbage that holds up so well.

For exact ingredient amounts and instructions, see the full recipe card below. 

• cabbage: you can use either a pre-packaged coleslaw mix or you can buy a head of cabbage and shred that using a food processor. This recipe uses about 14 ounces or 6-7 cups.
• chickpeas: drain and rinse the chickpeas before adding them. These add protein, fiber and help make this salad hearty and filling.
• vegetables: english cucumber, green onions and red onion are added to the salad. You can also use sweet onion or even shallot.
• olives: the olives add a salty, briny flavor. I used a mixture of kalamata olives and green olives. Make sure they are pitted and then dice them.
• fresh herbs: a mixture of fresh dill and parsley bring in a Greek herby flavor to the salad. You can use Italian parsley or curly parsley. I also really like adding fresh mint if I have it on hand.
• cheese: the feta cheese adds texture and a creamy, salty richness to the salad. Try to find a block of feta cheese and crumble it yourself otherwise you can buy pre-crumbled feta cheese.
• dressing: the dressing is a zesty, lemony dressing mixing extra virgin olive oil, red wine vinegar, lemon, garlic and oregano. You can also add other spice like za’atar or sumac.

Turn this into a full meal by adding chicken, quinoa, tuna, add it to a wrap like this beef shawarma or on top of this Lemon Hummus.

Ways to Vary this Recipe

• protein: add protein like canned tuna, Greek grilled chicken, Baked Mediterranean Salmon or this Greek Shrimp
• beans: swap out the chickpeas for white beans for a creamier texture
• vegetables: add other veggies like shredded carrots, cherry tomatoes, marinated tomatoes, bell peppers or pickled red onions
• salty ingredients: try adding pepperoncini, roasted red peppers, sun-dried tomatoes, capers or artichokes for a bit of extra salt
• grains: you can bulk up the salad with bulgur, quinoa or farro
• crunch: for that extra crunch add roasted chickpeas, toasted pine nuts, pistachios or sliced almonds

Recipe Tip: Mix in some of these Lemon Marinated Olives for extra lemony flavor.

Pro-Tip: If you prefer your cabbage to be slightly soft you can salt the cabbage lightly to help it soften.

Step 3: Add Dressing to Salad: Pour the dressing on this Greek Slaw Recipe and toss until the cabbage slaw is coated. 

Serve alongside your favorite grilled meats like salmon or chicken or serve on its own as a meal. If you have time I suggest refrigerating the salad for 30 minutes before serving to help the flavors meld.

What to Serve with this Greek Cabbage Salad

• Chicken pairs great with this salad. Add it alongside Mediterranean Chicken, Chicken Souvlaki, Grilled Chicken Thighs with Greek Marinade or this Yogurt Marinated Chicken.
• Beef is another great option to pair with this salad. Pair it with this Beef Souvlaki, Beef Shawarma, Mediterranean Beef Kabobs or this Beef Kafta Kabob Recipe.
• If you like seafood serve this salad with this Easy Oven-Baked Mediterranean Tilapia, The Best Baked Mediterranean Salmon Recipe, Sheet Pan Mediterranean Cod or this Black Sea Bass Recipe.

Storage Instructions

• Store the dressing and salad separately if you know you will have leftovers. This helps so the cabbage doesn’t become soggy.
• Refrigerate the salad for up to 3-4 days in an airtight container.