Cypriot Cabbage Salad with A Citrus Vinaigrette

Its  beautiful time of year on the farm as we have so much fresh harvest. With the summer heat, it's definitely the season to enjoy simple and fresh salads. This one in particular is one of my favourites and very nostalgic to me. Cypriot Cabbage Salad is the salt I grew up with and one my yiayia (grandmother use to always make us. I loved it on top of homemade French fries and that's all I needed. A combination of flavours I could eat everyday. So happy to be sharing it with you. Give it a try with French fries or my vegetarian Koubepia (stuffed grape leaves). It is also a wonderful side for meats, poultry and fish. A great slaw to add to taco's and to burgers. Leftovers are even delicious the next day. I mention below, English cucumber ribbons. To make these, its as easy as taking a potato peeler and running it lengthwise along the cucumber. I include caper berries in this vinaigrette recipe as it pairs deliciously with the cabbage and citrus vinaigrette. If you don't fancy them, its just as delicious without them.

Hope you enjoy one of my favourites as much as I do.




3 cups green cabbage shredded

2 celery stalks, thinly sliced

1/2 English cucumber, in ribbons

1/2 cup red onion, thinly sliced

1 cup cilantro leaves


1/3 cup + 1 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tbsp caper berries (optional)

1 tsp salt

1/2 tsp fresh ground pepper


In a large bowl, add all salad ingredients.

To make dressing, whisk together olive oil, vinegar and lemon juice. Add cappers, salt and pepper and mix.

Toss dressing with in bowl with salad.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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