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Shredded cabbage with vinegar, dill, and olive oil. The northern Greek winter table constant.
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ingredients
🥬 PRODUCE
•
½ medium head white cabbage, very finely shredded
•
2 medium carrots, grated
•
½ small red onion, paper-thin
•
½ cup fresh dill, chopped
•
🫙 DRESSING
•
4 tbsp extra-virgin olive oil
•
3 tbsp white wine vinegar
•
1 tsp sugar
•
Salt
•
Black pepper
Thessaloniki
Northern Greek Cabbage Salad
Crisp cabbage with dill, vinegar, and olive oil.
Shredded cabbage with vinegar, dill, and olive oil. The northern Greek winter table constant.
Ingredients
🥬 PRODUCE
— ½ medium head white cabbage, very finely shredded
— 2 medium carrots, grated
— ½ small red onion, paper-thin
— ½ cup fresh dill, chopped
🫙 DRESSING
— 4 tbsp extra-virgin olive oil
— 3 tbsp white wine vinegar
— 1 tsp sugar
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Shred cabbage very finely — the finer the better.
— Salt cabbage lightly and massage for 2 minutes.
— Rest 10 minutes.
— Squeeze out liquid.
— 👉 Massaging and salting softens the cabbage and reduces bitterness.
— Grate carrots.
— Slice red onion paper-thin.
Method
STEP 1 — DRESSING
— Whisk olive oil, vinegar, sugar, salt, and pepper.
STEP 2 — COMBINE
— Toss cabbage, carrots, red onion, and dill together.
STEP 3 — DRESS & REST
— Pour dressing over.
— Toss well.
— Rest 15 minutes minimum before serving.
— You're looking for:
— Cabbage slightly wilted and tender
— Dressing fully absorbed
— Bright vinegar lift throughout
Chef's Note: The resting time is not optional. Raw cabbage salad served immediately is harsh. After 15 minutes, it's a different dish.