• Cooking Time: 120
  • Servings: 8
  • Preparation Time: 15


This is a Greek-style slaw that goes particularly well with grilled meats, chicken or fish; the key ingredient is white vinegar.


  • 1 medium head green cabbage, sliced very thin
  • 1/2 medium red onion, sliced very thin
  • 1/4 c olive oil
  • 1/4 c white vinegar
  • 1 t Kosher salt
  • 1/4 t ground black pepper


  • Dump the cabbage into the bowl you will use for serving; mix salt and vinegar to dissolve in a jar, add oil to the jar and shake; pour over cabbage; mix well; add onion on top. Refrigerate at least 1 1/2 hours, taste and correct the seasoning if you like, then serve. The slaw will seem dry at first but will become more moist as the cabbage throws off its juice.
  • Variations: since this is a Greek-influenced slaw you could experiment with any of these Greek-style add-ins:
  • 1/4 t ground cumin, or 1/2 t whole cumin seeds
  • 2 T chopped fresh mint
  • 1 t dried oregano

Categories: Lettuce/Vegetable 

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