Lahanosalata (Greek Cabbage Salad)
This Greek cabbage salad is simplicity at its best. It's a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage, and I prefer to mix in some carrots too, although this is optional. This salad will keep for two to three days in the fridge.
shredded white cabbage
4
cups
finely shredded carrot
1
cup
olive oil, or more to taste
2
tablespoons
red wine vinegar, or more to taste
1 1/2
tablespoons
salt and freshly ground black pepper to taste
 Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.
  Serve immediately or chill until ready to serve.
