Greekslaw – Politiki Cabbage Salad

A tasty winter cabbage salad that keeps for a couple of days. In fact it tastes much better if you let it rest for at least an hour before you serve. You can call this Greekslaw as it seems to be a Greek and much lighter version of colesalw.

You can make this in huge quantities and still keep the costs down.

What’s more, you can make this salad hours, even days in advance. Politiki salad is best served at room temperature. But you should refrigerate if you plan to eat this very much later or even the next day.

Politiki is a term that means coming from the Poli, from Constantinople, today called Istanbul. Food from this much-loved city is known for being spicy and for mixing up many intense flavours. So do not leave out the vinegar, it is absolutely essential to your Greekslaw!

Initially try going for two parts olive oil to one part vinegar but you can adjust your dressing to taste.

This is a basic version of the traditional politiki cabbage salad. You can jazz it up by adding some red cabbage and a tiny bit of English mustard powder.

GreekSlaw – Politiki Cabbage Salad

5 from 1 vote
Course: SaladsCuisine: Greek – Macedonia and ThraceDifficulty: Easy


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A traditional salad that is reminds us of pickled veg but is put together in a few minutes


  • 1/2 white cabbage head, shredded

  • 1 carrot, peeled and grated

  • 1/2 red bell pepper, finely sliced

  • 1 handful celery leaves, chopped finely

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar

  • salt to taste


  • Add all the vegetables and the celery leaves in a large bowl.
  • Add olive oil, vinegar, salt to taste.
  • You are ready to serve!


You may want to adjust the olive oil and vinegar. This is a vinegary dish so I’d go for just another squeeze of that vinegar bottle.

This is a great salad to serve with most grilled meats and also a great meze dish.

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