Go Back

Politiki salata, Greek coleslaw

Course: Salad
Cuisine: Greek


  • 300 gr white cabbage shredded
  • 1 large carrot grated
  • 1-2 pickled red pepper piperia Florinis
  • 1 small stick of celery
  • 3-4 sprigs parsley
  • Dressing
  • 3 tbspn red wine vinegar
  • 1 tbspn olive oil
  • 1 lemon for its juice
  • Salt


  • In a large mixing bowl, put together the shredded cabbage, carrot, celery, pickled red pepper and parsley.
  • Toss with salt and gently squeeze the shredded cabbage.
  • Before serving, mix together the olive oil, vinegar and lemon juice and add to your salad.
  • You can keep it chilled in the refrigerator for up to 2 days without the dressing.