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.

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.

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.

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.

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.

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)

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

Yield: 10

Prep Time: 30 minutes

Total Time: 30 minutes

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

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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

Instructions

1. Finely cut all the vegetables. Put them 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

Amount Per Serving Calories 246.85Total Fat 21.77gSaturated Fat 3.15gSodium 421.4mgCarbohydrates 13.04gFiber 2.87gSugar 8.54gProtein 1.9g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kopiaste and Kali Orexi,

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