Winter salad

By Giorgos Frantzeskakis, actor

In winter, cooking tends to be a more subdued affair. Fewer colours, richer flavours, a greater need for balance. A winter salad is not a side dish; it is a light meal for any time of day, something that stands on its own without weighing you down. You can eat it before a rehearsal or a performance, between two social events, or even late at night when you’re looking for something simple but authentic.

Red cabbage is almost theatrical in the boldness and character it offers. If you handle it properly, it softens, transforms and becomes the base for a salad that easily changes mood depending on what you add to it.

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Winter salad with red cabbage, yogurt (and mild variations)

Ingredients (for 4 servings)

• 1 small red cabbage (about 500 g)
• 1 large carrot
• 1 small onion
• 2 tablespoons celery leaves, finely chopped
• 200 g strained yogurt
• 2 tablespoons apple cider vinegar or white vinegar

For the variations (optionally):

• 1 green apple, roughly grated or chopped into thin slices
• 40 g walnuts or almonds, lightly toasted and roughly chopped
• ½ teaspoon cumin (whole seeds or lightly ground)

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Preparation

Slice the red cabbage as thinly as possible and place it in a large bowl. Rub gently with your hands for 1-2 minutes until wilted and reduced in volume. This step is vital – the cabbage should “open” and become tender.

Add the grated carrot and the finely chopped onion and celery leaves. If you want a bit of freshness and subtle sweetness, add the green apple at this stage.

In a small bowl, mix together the strained yogurt with the apple cider vinegar or the white vinegar until you have a smooth, light cream. If you want to add a touch of warmth to the dish, stir in half a teaspoon of cumin, but don’t overdo it as it is meant to play a supporting role.

Add the yogurt sauce to the salad and stir well to incorporate all the ingredients. Finally, add some nuts for texture and balance.

Serve in a glass salad bowl. The salad keeps in the refrigerator for 1–2 days and often becomes more cohesive and more flavourful the next day.