The single vegetable salad from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

  • olive oil
  • cabbage

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

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  • L.Nightshade on August 01, 2012

    There is not much to this as a recipe, but the outcome was quite nice. I also made this salad using shredded cabbage, green and red, and that is about all there is to it. Instead of the Greek salad dressing, I made the oximeli described in the side note: honey is simmered and skimmed, then vinegar is added to taste. The ancient Greeks added water, the author suggests adding olive oil instead, which I did. After reading the note on page 196, I elected to add pomegranate seeds to the salad. These worked very well with both the cabbage and the honeyed dressing. I thought this salad needed a dash of salt and pepper, and I chose to use Aleppo instead of black pepper. Easy and appealing.

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