Happy weekend to you all, and welcome Summer!! For those who are celebrating 4th of July, a very happy celebration to you. 🙂
My boyfriend is really into diet and exercise these days!! You guys have no idea how excited I am for him to really focus on his daily diet. Last night we went to the grocery store at 12:30 AM lol, and purchased some tasty organic vegetables. We decided to make a delicious lahanosalata, or you can say Greek coleslaw. Lol
Lahanosalata isn’t a typical Summer salad, but I did enjoy this last Summer in Crete. I guess it all depends on the area you live in, and if cabbage is available to you. Cabbage is typically in season from Fall to Winter, but we were able to find some at the store last night. I hope you enjoy this light tasty salad!
- 1 green cabbage
- 3 carrots, peeled
- Handful of currants
- 2 lemons, reserve juice
- 2 tablespoons of white vinegar
- 1 tablespoon of honey
- 1/4 cup Greek olive oil
- Salt & Pepper
- Finely chop your cabbage and carrots. We like to use a large cheese grater on large setting, and that works great for the cabbage and carrots. Set aside in large bowl.
- In another bowl add the lemon juice, vinegar, olive oil, honey, and seasonings. Whisk until combined. Chill the salad in fridge for a few hours so the flavors come together. Serve with currants over the top. (I served mine with chia seeds, which I found was a lovely touch.)