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Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.
Ingredients
- 4 cups shredded white cabbage
- 1 cup finely shredded carrot
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- salt and freshly ground black pepper to taste
Directions
Step 1
Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.
Cook’s Notes:
The amount of olive oil and vinegar is really to taste; the above is a guideline. Start out with half the stated amount, if desired, and add more to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 7% |
| Sodium26mg | 1% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C23mg | 115% |
| Calcium31mg | 2% |
| Iron0mg | 2% |
| Potassium177mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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