The Cookbook

Greek Cole Slaw

Traditional coleslaw has a great flavor and goes well with grilled foods. The Greek variation, Lahanosalata, is not a creamy coleslaw, but more like a traditional Greek salad with lemon juice and olive oil, plus a little garlic. Typically this fall and winter salad goes really well with Greek-style grilled meats.

INGREDIENTS
1 head green cabbage, about 1-1/2 pounds
6 green onions, cut about 1/4-inch thick
Small bunch fresh dill, chopped
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Core the cabbage and shred just like making traditional coleslaw. Place the cabbage in a large bowl; add the dill, green onions and garlic. Toss the cabbage mixture well.

In a small bowl mix the lemon juice, garlic, salt and pepper together. Just before serving, pour over the salad and toss to coat. Adjust seasonings and olive oil or lemon juice as needed.

Makes 6 servings

NOTE - There are many variations on this coleslaw - some include a couple of grated carrots or chopped green peppers; some recipes omit the dill. The above recipe is a simple variation of Lahanosalata - experiment with your own choices!

This stuff tastes like a big bowl of crunchy dill pickles. And it's very similiar to what Vincent's Seafood Restarant serves.


Flash McCord