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Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!

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Lahanosalata, is a festive, creamy Coleslaw salad, made with cabbage, celery, onion, pomegranate, nuts and raisins and dressed with a delicious mayonnaise salad dressing.

lahanosalata Cabbage salad ingredients image

 

We will be going to Switzerland and France, for a week to visit our son and hope to visit your blogs as soon as we come back.

 

Lahanosalata Cabbage Salad image

I am leaving you with the best ever salad I have ever eaten. Sweet, sour, tangy, creamy and crunchy, this is the ultimate salad. So many tastes and textures, I am sure you will love it.

I have been making this salad for years now but I don’t make it very often because it is a bit time consuming, if chopping all the vegetables by hand.  If you have a salad shredder, it is ready in no time!

I make this salad on special occasions and I made it last week when I had some guests.

Believe me they couldn’t stop eating it and I regret I made it because they ate so much that they couldn’t eat all the other things I had made.

Lahanosalata image

If you think it makes a lot, you are right, but don’t worry. It’s never a lot and leftovers are better the other day and the day after, and the day after that as well. You can eat it for 3 or 4 days and it is just as good.

I love eating it in the evenings as a light dinner because it is quite filling.

Lahanosalata (Cabbage salad) with Pomegranate

(adapted from my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!


Preparation time: 30 minutes

Serves: 10

Ingredients:

  • 3 cups finely chopped cabbage
  • 1 cup celery stalks, finely chopped
  • 1 medium onion finely chopped
  • ¾ cup of walnuts cut in big pieces
  • 2 tbsp sultana raisins
  • 1/2 cup pomegranate seeds
  • Salt, pepper, paprika to taste

Optional ingredients:

  • 6 Marzano tomatoes, cut into rounds
  • 1 sprig of parsley, only the leaves
  • 1 big carrot, coarsely shredded
  • 1 tbsp black Corinthian sultana raisins

Salad dressing:

  • 150 ml low fat mayonnaise (3/4 of  a small jar)
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar
  • 1 tsp of mild mustard
  • Lemon juice from 1 lemon
  • Lemon zest from one lemon
  • 1 tbsp honey

Directions:

  1. Finely cut all the ingredients in a large bowl, together with the walnuts, raisins and half of the pomegranate.
  2. Season with salt, pepper and paprika.
  3. Empty half of the mayonnaise jar into the salad.  Add all the remaining salad dressing ingredients in the jar and shake the jar until well combined.
  4. Pour it in the salad and mix.
  5. Decorate it with the remaining pomegranate seeds, some walnuts and raisins.
  6. It can be kept in the refrigerator for 2 – 3 days.

Update:  Christmas 2017

This year, when I made this salad, I did not have any pomegranates, so in order to give it a festive look, I used six small San Marzano tomatoes, which I cut in round slices and some parsley leaves and a shredded carrot.  I also added white and black sultana raisins as well.

They complemented the salad, so from now on, I will be adding these ingredients as well.

I have updated the post with the new photos but have left some of the old ones as well, so that you can see the pomegrante in it.

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Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!

Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!

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1 ratings
Category: Salads
Cuisine: Greek Cuisine

Lahanosalata, is a festive, creamy Coleslaw salad, made with cabbage, celery, onion, pomegranate, nuts and raisins and dressed with a delicious mayonnaise salad dressing.

Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!

Ingredients

1 minute
10
246.85 kcal
  • 3 cups finely chopped cabbage
  • 1 cup celery stalks, finely chopped
  • 1 medium onion finely chopped
  • ¾ cup of walnuts cut in big pieces
  • 2 tbsp sultana raisins
  • 1/2 cup pomegranate seeds
  • Salt, pepper, paprika to taste
    Optional ingredients:
  • 6 Marzano tomatoes, cut into rounds
  • 1 sprig of parsley, only the leaves
  • 1 big carrot, coarsely shredded
  • 1 tbsp black Corinthian sultana raisins
    Salad dressing:
  • 150 ml low fat mayonnaise (3/4 of a small jar)
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar
  • 1 tsp of mild mustard
  • Lemon juice from 1 lemon
  • Lemon zest from one lemon
  • 1 tbsp honey

Instructions

Prep
30 minutes
1 minute
  1. Finely cut all the ingredients in a large bowl, together with the walnuts, raisins and half of the pomegranate.
  2. Season with salt, pepper and paprika.
  3. Empty half of the mayonnaise jar into the salad. Add all the remaining salad dressing ingredients in the jar and shake the jar until well combined.
  4. Pour it in the salad and mix.
  5. Decorate it with more paprika on top, as well as the remaining pomegranate seeds, some walnuts and raisins.
  6. Refrigerate it for an hour before serving.
  7. It can be kept in the refrigerator for 2 – 3 days.

Nutrition information

Calories per serving: 246.85 kcal
21.77 g
3.15 g
13.04 g
1.9 g
2.87 g
8.54 g
421.4 mg
Trans fat per serving: 0.0 g
Cholesterol per serving: 8.78 mg
Nutrition label for Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!
https://www.kopiaste.org/2008/11/lahanosalata-cabbage-salad-with-pomegranate-the-best-salad-i-have-ever-eaten/

Festive Lahanosalata with carrot, tomato and parsley image

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Kotosalata (Chicken Salad) with leftover chicken

Greek Chickpea Salad with Quinoa and Tahini

Salata me Lahano kai Karoto (Cabbage and Carrot Salad)

Salad Bar (many salad recipes in one post)

Kopiaste

Kopiaste and Kali Orexi,

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Comments

  1. Going to Switzerland and France? wow Ivy, have a safe and fun trip.
    Thanks for leaving us this wonderful salad while you are gone…

  2. Thanks Anudivya.

    I have removed comment moderation and I hope you will not be reading too many spam mails.

  3. Well if you’re stopping through Paris and want to get coffee with a fellow blogger, feel free to email! Have a lovely trip!

  4. I wish I were going to France and Switzerland as well! Kalo taxidi!

    P.S. your salad looks delicious. Very refreshing indeed!

  6. I love the idea of the crunch. I’m not a mayo fan but I imagine I could get the same results with yogurt (Greek, of course!)

  11. Have a wonderful time in Switzerland and France Ivy. Your salad looks gorgeous and such a great entry for WFD. I have submitted my entry for this event via email today 🙂

    Rosie x

  13. Now that’s a glowing endorsement for a salad if I’ve ever heard one…the combo sounds real good and I like how the Greek salad shifts to cabbage in the cooler months.

    Have a wonderful time in Suisse and France.

  18. Ivyyyyyyyyyy! France is just one step behind Spain… why don’t you come over? I would cook a Paella for you♥

    Your salad looks so fresh and with wonderful contrasts. It’s the kind I like mmmmmm.

  21. Have a wonderful trip. The salad with all the walnuts and pomegranate looks very tempting.Thanks for sharing your recipe,

  22. Have a wonderful time abroad sis. We will look forward to hearing about your adventures. Hope your family is all well and thanks for sharing this coleslaw recipe:D

  24. Have a safe & wonderful trip Ivy. Look forward to loads of interesting stuff when you come back. This salad is indeed delightful; love the pomegranate seeds you added!

  25. Hope you are having a lovely time in Switzerland and France Ivy! You alad sounds delicious – I particularly love the addition of the pomegranate seeds, which makes the dish beautiful as well.

  26. Your sald looks very colourful. I can understand why its the best you’ve eaten. 🙂
    I add pomegrante to a lot of my salads as I like the sweet and crunch it adds.
    Have a nice holiday and have fun.

  27. Sweet, sour, tangy, creamy and crunchy Salad looks so tempting I’m gonna try it soon. Have a wonderful time traveling:)

  29. I know you’re away, but when you get back come on over to my blog and pick up the award I have for you! Hope the trip is going well.

  30. This is my kind of salad. I love all those combinations. Have a great trip – think chocolate.

  31. Thank you everybody for your lovely comments. We had a great time at Switzerland and France and hope to be visiting each one of you soon.

    Hopie, thanks so much for the invitation. I wish I could visit Paris which I am dreaming of since I graduated school. However, I only made it up to Grenoble. Une autre fois. Thanks a lot for the award.

    Maria, thanks a lot for your wishes. We had a great time.
    Heart & Soul, thanks as well.

    Joan, I never thought of using yoghurt but I think it could work.

    Rosa, thank you very much.

    Peter G, thank you. Hope you’ll enjoy the salad.

    Divya, thanks very much.

    Lakshmi, thank you very much for your wishes.

    Rosie, thanks very much for your wishes and for submitting your recipe for the Event.

    Psychgrad, Peter, Vij, thanks. I had a great time.

    Lubna, Happy Cook, Sunita thanks.

    Nuria, thanks for the invitation. Maybe next time.

    Recipe Girl, Jenn, Cilantro, thanks a lot.

    Val, thanks. We had a great time and hope to post about it although I have so many things to share I don’t know where to begin from.

    Mikki, Deeba, Cakelaw, Aparna, Yasmeen, Cynthia, Hopie and Giz, thank a lot for your wishes.

  35. This looks like a great recipe and I love the pomegranate seeds on top. I am thankful for all the kindness and generosity of food bloggers around the world, such as yourself, that inspire me each day.