Greek-style coleslaw

Ingredients for 10 servings:

• 1 white cabbage
• 3 large onions
• 1 green pepper
• 1 cup sugar
• 1 cup oil
• 2 tbsp salt
• 2 tsp black pepper
• ½ bottle of herbal vinegar
• 1 bottle of mineral water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

simple – easy to prepare

Quarter the bell peppers and white cabbage and remove the stalks, then finely grate. Finely dice the onions and add them to a large bowl with the cabbage and bell peppers. Combine the sugar, oil, salt, pepper, and herb vinegar in a second bowl and mix gently with the mineral water (it will froth) until the sugar has dissolved. Pour the dressing over the salad and cover with a plate or a lid smaller than the bowl, weighing it down. Let the salad stand for 24 hours. Drain the liquid before serving; the salad will still have plenty of liquid. Very delicious with gyros or grilled food. The salad will keep in the refrigerator for a few days.