Greek Cabbage and Carrot Salad (Politiki Salad)
A crunchy, tangy, and refreshing traditional salad from Constantinople, perfect as a side to grilled meats or meze spreads. Finished with Revoo olive oil and Messino white balsamic for a bright, balanced bite.
Ingredients:
3 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded (optional for color)
1 large carrot, peeled and grated
1–2 cloves garlic, finely minced
1/4 cup Revoo extra virgin olive oil
2 tbsp Messino White Balsamic Vinegar
Salt and freshly ground black pepper, to taste
1 tsp dried oregano
Optional: 1 tbsp chopped fresh parsley or dill
Optional: a squeeze of fresh lemon juice for added brightness
Instructions:
Prepare the vegetables
In a large mixing bowl, combine the shredded cabbage and grated carrot. Add the minced garlic and toss to mix well.
Make the dressing
In a small bowl, whisk together Revoo olive oil, Messino white balsamic vinegar, salt, pepper, oregano, and lemon juice if using.
Dress the salad
Pour the dressing over the cabbage mixture and toss thoroughly until evenly coated.
Let it marinate
Let the salad sit for at least 15–20 minutes before serving to allow the flavours to develop. Taste and adjust seasoning if needed.
Serve
Top with fresh parsley or dill before serving. Serve chilled or at room temperature alongside grilled meats, legumes, or pita.
Serving suggestions
Pairs especially well with souvlaki, baked fish, or vegetarian moussaka. Also great as a crunchy addition to sandwiches or wraps.