in Greece

Greek coleslaw with carrot and pepper

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Ingredients for 4 servings:

  • 1 white cabbage
  • 1 bell pepper(s), green
  • 3 carrots
  • 5 tbsp olive oil
  • 3 tbsp lemon juice or vinegar
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

summery fresh coleslaw

Remove any unsightly outer leaves from the cabbage and quarter it. Cut out the stalk and slice it into fine strips. Season with salt and pepper and place it in a bowl. Peel the carrots and wash and deseed the bell peppers. Slice or slice them as finely as possible. Add them to the bowl and fold in well. Add the oil and vinegar to the bowl, mix everything well, and refrigerate overnight. Season again with salt, pepper, vinegar, and oil before serving. Tip: If you like, you can add a little caraway; it makes the cabbage more digestible. Garnish with cucumber slices, tomato quarters, and chili peppers, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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