Lahanosalata, is a festive, creamy Greek Coleslaw salad, made with cabbage, celery, onion, pomegranate, nuts and raisins and dressed with a delicious mayonnaise salad dressing, perfect during the Christmas Holidays.
For me, this is the best salad I have ever eaten!
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 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 decorated it with 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.
Lahanosalata (Festive Coleslaw Salad)
Lahanosalata, is a festive, creamy Coleslaw salad, made with cabbage, celery, onion, pomegranate, nuts and raisins and dressed with a delicious mayonnaise salad dressing, perfect during the Christmas Holidays.
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
- Finely cut all the vegetables. Put them in a large bowl together with the walnuts, raisins and half of the pomegranate.
- Season with salt, pepper and paprika.
- 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.
- Pour it in the salad and mix.
- Decorate it with more paprika on top, as well as the remaining pomegranate seeds, some walnuts and raisins.
- Refrigerate it for an hour before serving.
- 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
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 and Kali Orexi,
Rachel
Saturday 15th of November 2008
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.
Ivy
Friday 14th of November 2008
Thank you Sushma and Courtney.
courtney
Friday 14th of November 2008
Oh that does look good. Im curious to try this. Safe travels Ivy!
sushma
Friday 14th of November 2008
Thats a very nice salad with the combo of both fruit and veggies.
Ivy
Thursday 13th of November 2008
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.