Let’s journey to the heart of tradition with Politiki Coleslaw—a true ode to Constantinople’s rich culinary heritage. When a recipe is called “politiki” or “politiko” it means that it hails from the city of Constantinople. This Greek coleslaw, a colorful blend of bi-colored cabbage, carrot, and celery, embodies the essence of recipes hailing from Constantinople.
Infused with a dash of history and authenticity, some versions of this salad even sprinkle in a touch of paprika for an added flavor kick! As the winter chill sets in, this delightful and nutritious salad stands tall, serving a taste that’s deeply rooted in Constantinople’s flavorful past. It’s not just a dish; it’s a flavorful journey through culinary history!
Politiki Coleslaw: A Taste Rooted in Constantinople's Legacy
Print RecipeIngredients
- 7.1 oz (200 gr) white cabbage
- 7.1 oz red (200 gr) cabbage
- 2 medium carrots
- 2 sprigs of celery stalks with greens
- 2 tsp salt
- 1 fl oz (30 ml) olive oil
- 2 fl oz (60 ml) wine vinegar
- 2 spring onions with fresh greens
Instructions
- Remove the wilted outer leaves from both types of cabbage. First, cut into coarse slices and then into very fine strips. Peel the carrots and also cut them into strips, preferably using a vegetable grater. Clean the celery stalks and cut into thin slices. Cut the celery leaves into strips.
- Put all the ingredients in a sieve. Carefully mix in the salt. Leave for about 15 minutes. Then wash and drain the vegetables and place them in a salad bowl.
- For the vinaigrette, clean the spring onions and finely slice the tender greens. Mix with the olive oil and vinegar. Pour over the salad and serve.
