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Greek Red Cabbage Salad

Greek Red Cabbage Salad

I find it easier to chop the vegetables and herbs in this salad by hand. That way you get just the right size and texture for your salad. This is a very delicious start to any vegetarian meal, and it is low in calories too!

Make about 4 cups.


  • 1 small head of red cabbage
  • 2 c radishes, finely chopped
  • 1/2 c minced fresh mint leaves
  • 2 jalapeno or other hot chili peppers, seeded, minced
  • 2 Tbsp capers, minced
  • 2 cloves garlic, crushed
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Core the red cabbage and finely chop, using a chef’s knife.
  2. Place in a salad bowl with the radishes, mint, and jalapeno.
  3. In a small bowl, make the dressing by blending together the capers, garlic, red wine vinegar, olive oil, salt and pepper.
  4. Pour the dressing over the salad and toss well until coated throughout. For best flavor, cover tightly and refrigerate for a few hours before serving.

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