Lahanosalata is a Greek version of coleslaw which used carrots and cabbage, plus other optional ingredients. There are many variations in terms of ingredients used. I used three different coloured carrots here. You could use a mix of green and red cabbage. The dates aren’t traditional but they add a lovely sweet note.
Ingredients
For the dressing:
100g feta, crumbled
2 tbsp Greek style yoghurt
1 tbsp double cream or sour cream
Juice of half an orange
For the salad:
3 small handfuls of julienned carrots (assorted colours if possible)
1 small handful of shredded cabbage
3 Spring onions (scallions), julienned
10 dates, stones removed and sliced into slivers
Some sprouted seeds (I used cress). You could use beansprouts.
White sesame seeds to scatter
Method
To make the dressing:
Ingredients
For the dressing:
100g feta, crumbled
2 tbsp Greek style yoghurt
1 tbsp double cream or sour cream
Juice of half an orange
For the salad:
3 small handfuls of julienned carrots (assorted colours if possible)
1 small handful of shredded cabbage
3 Spring onions (scallions), julienned
10 dates, stones removed and sliced into slivers
Some sprouted seeds (I used cress). You could use beansprouts.
White sesame seeds to scatter
Method
To make the dressing:
- Blend all the ingredients together (I used a stick blender)
- Place the carrots, cabbage, Spring onions and dates on a plate. If using beansprouts add these too.
- Mix well, using your hands.
- Add the dressing (you may not need it all) and mix again.
- Transfer to a serving dish, scatter with the sprouted seeds and sesame seeds.
