Serves 415 minutes, plus 20 restingAbout 6 g net carbs per serving
Lahanosalata is the Greek name for cabbage salad. It is raw cabbage cut very fine, with grated carrot and garlic, dressed with lemon juice and olive oil. Greeks make it mostly in winter, and at Christmas it is a favourite.
You need
1/4 of a cabbage, green or white (about 500 g)
1/2 tsp salt
1 carrot
1 large garlic clove
60 ml fresh lemon juice
80 ml olive oil
Contains: no common allergens.
Method
Pull off any damaged leaves and cut out the hard core.
Shred the cabbage very finely with a mandoline (the slicer with a blade set in a flat board) or a sharp knife. A mandoline gives you fine shreds that are all the same. Rinse the cabbage well.
Put it in a large bowl and sprinkle the salt over it. Massage it with your hands for 1 to 2 minutes, which softens it.
Grate the carrot and mince the garlic, and add both to the bowl.
Put the lemon juice and olive oil in a jar and shake them together.
Pour this dressing over the cabbage and toss.
Leave it to rest for at least 20 minutes before you serve it.
Popi says: You can make it a day ahead, it gets better overnight. Leftovers keep 3 days in a closed container.
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