Greek pointed cabbage salad with carrots and olives

Ingredients for 4 servings:

• 400 g pointed cabbage, washed and finely sliced
• 300 g carrot(s), scraped and coarsely grated
• 100 g black olives, pickled in sour sauce
• 2 eggs, hard-boiled, peeled and quartered
• 4 tbsp olive oil, cold squeezed
• 1 lemon(s), the juice
• 1 tsp honey
• 1 bunch parsley, washed and chopped
• some salt
• some black pepper, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lachanosalata me karota ke elies

Place the pointed cabbage strips in a bowl. Pile the grated carrots on top. Sprinkle the chopped parsley over the carrots. Mix together olive oil, lemon juice, honey, a little salt, and pepper, and pour over the salad. Garnish with the olives and egg quarters. Serve with fresh white bread.