Cabbage and Carrot Salad is a classic Greek salad which I really enjoyed as an accompaniment to many meals on a late-summer holiday to Paxos. It was on every menu, was so simple, gluten-free and vegan and did not contain onions or garlic so I did not need to be ‘fussy’ and ask for changes to the dish. The salad came undressed and it is delicious with or without dressing.
The salads I ate inspired me to make my own really simple dish at home. I adore raw carrots so it seemed perfect. Sesame seeds add a crunchy texture and an interesting depth of flavour.
Cabbage and Carrot Salad works as a great side to lots of dishes including: staying with the Greek theme Briam – Definitely Not Greek Ratatouille or how about Butter Beans and Rosemary in Tangy Tomato Sauce and Butter Bean Stew and Dumplings?
Allergy Information – Cabbage and Carrot Salad
Cabbage and Carrot Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free*, soya free, tree nut free.
*For sesame free leave out sesame seeds.
Top Tips – Cabbage and Carrot Salad
If you want to make this salad really quickly you can use a food processor. If I have the time I enjoy grating by hand (and it is less washing up).
Recipe – Cabbage and Carrot Salad
Preparation time 10 mins
Cooking time 0 mins
Ingredients – Cabbage and Carrot Salad
1 medium carrot
Around a quarter (~300 grams) of a white cabbage
1 tablespoon of olive oil (optional)
Juice of half lemon (optional)
0.5 teaspoon toasted sesame seeds (*leave out for sesame free)
Method – Cabbage and Carrot Salad
1. Peel and grate the carrot into a serving bowl
2. Finely shred the cabbage. You can do this by hand or in the food processor. Add to the serving bowl
3. Gently mix the cabbage and carrot together
4. Dress with olive oil and lemon juice and sprinkle with sesame seeds if using.