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Krambosalata – Cypriot Cabbage Salad (Κραμποσαλάτα)

Krambosalata – Cypriot Cabbage Salad (Κραμποσαλάτα)

A bright, crunchy cabbage salad with cucumber, tomato and capers, dressed simply with lemon and olive oil. Fresh, zingy and ideal alongside grilled meats or a lively mezze.
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Servings: 4 servings
Course: Salad
Cuisine: Cypriot
Ingredients Method

Ingredients
  

  • 300 g white cabbage finely shredded with a mandoline or peeler
  • 2 cucumbers diced
  • 2 tomatoes diced
  • 1 small red onion thinly sliced
  • a handful of coriander finely chopped or leaves picked
  • 2 tablespoons pickled capers
Dressing, to taste
  • Extra virgin olive oil
  • Fresh lemon juice
  • Sea salt

Method
 

  1. Combine the cabbage, cucumbers, tomatoes and red onion in a large bowl and toss gently.
  2. Add the coriander and capers.
  3. Whisk the olive oil, lemon juice and sea salt in a small bowl or shake in a jar. Taste and adjust until balanced.
  4. Drizzle over the salad and toss gently so everything is coated and still crisp.

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