I need a recipe for...

Lahanosalata for Patch

From Patch in low carb section

Kebab Shop Greek Salad!!!!

I've had a look around the web but cant get a good one. I thought it would be as easy as shredding some cabbge and some onion, and adding a little olive oil and some lemon juice. No such luck...

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I don't dare answer in the low carb section :lol: but it isn't much more complicated than that so I'm not sure if this is what you're looking for.


1 lemon, juiced
2 tablespoons olive oil
optional and probably non Greek dijon mustard to taste
1 clove garlic crushed wit 1 teaspoon coarse salt (eg sea salt)
1 medium cabbage, finely shaved with a sharp knife

1)In a large salad bowl add just over half the lemon juice, olive oil, and salt/garlic (mustard if used),blend with a whisk, taste then add more lemon juice or more oil.(or you can make more and put in a screw top jar and shake before tossing with the salad)
2) Add finely shaved cabbage , toss
3) You can also add finely shredded carrot,celery, a little onion/ a spring onion (European spring onions are much bigger that UK ones), olives and even feta but those ingredients vary.
garnish with chopped fresh flat leaf parsley or dill.

Re: Lahanosalata for Patch

Sounds delicious
Hana

I just shred cabbage, add chunked tomatoes, onions, cucumber, shredded lettuce, dress with salt, fresh thyme and a bit of lemon juice. A huge dollop of full fat Greek yoghurt - lovely. I tend to salt the toms separately too, they can take a fair bit. I don't bother with olive oil, tastes as good as my local and theirs is awesome. Use really nice toms though!

My local kebab shop is run by aTurkish family, and my husband likes to grab-a-kebab. Theirs is thinly shredded white cabbage, thinly sliced beefsteak tomato, thinly sliced white onion (but sweet ones notthe tear-inducing kind) whole green pickled chillies, served with a chunk of lemon and a thin but very garlicky garlic sauce.

Most of the kebab shops where i live are traditionaly turkish but when i make a greek salad i make the dressing a day or two before i want to use it (it should keep in an airtight jar in the fridge for about 5 or 6 days, but will get stronger as time passes)
I use one part lemon juice, 3 parts olive oil, a pich of salt and pepper, a crushed clove of garlic and a sprig of fresh rosemary that i've bashed with a rolling pin or similar.
Put everything in a jar and shake it for as long as you can be bothered - the longer the better.
Every kebab i've ever eaten has always had the same salad, give or take the odd olive here and there - Very finely shredded white cabbage, mild onion and carrot. Some shops also add tomato and cucumber which i enjoy.
For a change you could try a cool mint dressing, it's really good and so simple its ridculous. Natural yoghurt with a couple of teaspoons of mint sauce (It does'nt work with fresh mint) stirred through it. Its so much nicer than it sounds, promise!

Join the club, I've been after a close recipe for ages. So far the best alternative I've found is:
Shredded iceberg lettuce, white cabbage, onion with a dressing of olive oil, lemon, strained liquid from a jar of pickled gherkins and salt&pepper. It's best left for a few hours to 'develop' and I sometimes add grated carrot for effect.