Coleslaw – Like in Greek Restaurant
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 d 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 white cabbage
- 2 onions)
- 1 cup sugar (small)
- 1 cup oil (small)
- 2 tablespoon salt
- 1 teaspoon pepper
- 0.5 ½ bottle herbal vinegar, e.g. from Kühne, approx. 250 ml - 350 ml
- 1 bottle sparkling mineral water, approx. 0.7 liters - liter
Print Recipe
Pin Recipe Instructions
- Note: Adjust the amount of water and vinegar to the size of the cabbage. The brew is poured off before serving.
- Remove the stalk from the cabbage. Finely grate the cabbage and place in a bowl. Cut the onions into small cubes and add to the grated cabbage.
- Mix the sugar, oil, salt, pepper, herb vinegar and mineral water. The sugar must dissolve well. Be careful, if you add the mineral water, it foams a little!
- Pour the sauce over the cabbage. Cover the whole thing with a smaller lid than the bowl and weigh it down with 2-3 tins. Let stand for 24 hours.
- Drain and serve the next day.
- Delicious with grilled food, also keeps in the refrigerator in preserving jars.
- The coleslaw is a big hit with us at many summer festivals. It is very easy to prepare and actually tastes like in a Greek restaurant.
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