in Greece

Greek coleslaw

updated

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Ingredients for 10 servings:

  • ½ cup sugar
  • ½ cup sunflower oil or rapeseed oil
  • 1 cup vinegar (vinegar & lemon), e.g. from Kühne
  • 3 tsp salt
  • ½ tsp pepper
  • 1 tbsp mustard seeds
  • Pinch(s) of thyme
  • Pinch(s) of oregano
  • 1 head of cabbage

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 minutes; Total time approx. 1 day 17 minutes

Super easy and very tasty

It’s best to slice the cabbage with a V-shape slicer. Combine all other ingredients in a pot and bring to a boil, then simmer for about 1-2 minutes. Pour the liquid through a sieve over the salad, stir a few times, and let it chill overnight. I got the original recipe from a Greek chef.

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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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