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Traditional Greek Politiki Salata (Cabbage Salad)

Politiki Salata is a traditional Greek cabbage salad made with white and red cabbage, carrots, celery root, and roasted red peppers. The vegetables are tossed with a simple dressing of olive oil, garlic, and apple cider vinegar. It's fresh, crunchy, and full of flavor. A great side dish that you can prepare ahead of time and keep in the fridge for up to 3 days.
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Prep Time 15 minutes
Resting & Chilling Time 1 hour 10 minutes
Servings: 5
Course: Salad
Cuisine: Greek
Ingredients Method

Ingredients
  

1. For the Salad
  • 500 g white cabbage Approx. 1.1 lb cut into medium-thick strips
  • 300 g red cabbage Approx. 10.6 oz cut into medium-thick strips
  • 1 celery root celeriac About 300 g / 10.6 oz, peeled and grated
  • 3 carrots Grated
  • 2 tsp salt For softening the cabbage
  • fresh celery leaves or parsley Chopped to taste
  • 2 roasted red peppers Cut into thin strips
2. For the Garlic & Apple Cider Vinegar Dressing
  • 30 ml apple cider vinegar 2 tbsp
  • 60 ml extra virgin olive oil ¼ cup
  • 1 large clove garlic Or 2 small cloves crushed
  • freshly ground pepper To taste

Method
 

  1. Prepare the celery root: Peel 1 celery root (about 300 g) and grate it using the coarse side of a box grater. Place it in a large bowl.
  2. Grate the carrots: Peel and coarsely grate 3 carrots. Add them to the bowl with the celery root.
  3. Cut the cabbage: Cut 500 g of white cabbage and 300 g of red cabbage into thick strips. There's no need to shred them too finely. Add both to the bowl.
  4. Salt and massage the vegetables: Sprinkle 2 teaspoons of salt over the vegetables. Massage them thoroughly with your hands to help soften the cabbage.
  5. Let the vegetables rest: Leave the mixture aside for approximately 10 minutes. The salt will help draw out excess moisture.
  6. Squeeze out the liquid: Transfer the vegetables onto a clean kitchen towel. Wrap them and squeeze firmly to remove as much liquid as possible.
  7. Add the roasted peppers: Return the vegetables to the bowl. Slice 2 roasted red peppers into strips and add them to the mixture. You can also use roasted peppers preserved in oil.
  8. Add the fresh herbs: Finely chop a small bunch of fresh baby celery leaves or parsley. Add them to the salad.
  9. Prepare the garlic: Cut 1 large garlic clove (or 2 small cloves) in half and remove the green germ. Crush or press the garlic into a small bowl.
  10. Make the dressing: Add 30 ml (2 tablespoons) of apple cider vinegar and 60 ml (¼ cup) of extra virgin olive oil to the garlic. Season with freshly ground black pepper and mix well.
  11. Dress the salad: Pour the dressing over the vegetables. Using two large spoons, toss everything together until evenly coated.
  12. Refrigerate before serving: Cover the bowl and refrigerate for at least 1 hour. This allows the vegetables to absorb the dressing and the flavors to develop.
  13. Serve: Give the salad a final toss and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.