Greek sausage salad

Ingredients for 4 servings:

• 600 g mortadella or Lyoner, sliced
• 100 g coleslaw, Greek, with green pepper
• salt and pepper
• 1 tbsp mustard
• 1 shot of balsamic vinegar, white
• 1 dash of olive oil or vegetable oil
• 1 pinch of garlic granules
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

quick salad in the simplest way, a variation of Bavarian sausage salad

Combine the coleslaw juice with the mustard, vinegar, oil, and seasonings, and season to taste. Add the coleslaw and toss to combine. Cut the sausage slices into thin strips and fold in. Since the sausage is already sliced, you’ll get thin strips. Let the salad rest in the refrigerator and toss again before serving. It tastes best with fried potatoes or on its own on bread. I specified 12 hours in the refrigerator as the resting time, but this is probably rarely achieved after seasoning.