in Greece

Greek coleslaw

updated

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Ingredients for 2 servings:

  • 350 g white cabbage
  • 1 m.-sized carrot(s)
  • 1 m.-sized onion(s)
  • ½ lime(s)
  • 1 tsp salt
  • 1 pinch(s) of pepper
  • 1 clove(s) garlic
  • 4 tbsp Greek yogurt
  • 100 g goat cheese (goat feta)
  • some olives, black, without stones

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Finely grate the cabbage, onion, and carrot. Season the vegetables with salt and knead thoroughly. Add the lime juice and a little pepper. Press a clove of garlic into the yogurt. Arrange the salad on a plate. Crumble some feta cheese and add it to the salad along with chopped olives. Place a dollop of yogurt on top and serve.

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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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