Summary

Ingredients

• 200 g pointed cabbae, finely rated
• 0.25 ¼ leek (s), finely chopped
• 0.5 ½ bell pepper (s), pitted, finely diced

For the dressing:

• 3 tablespoon vinegar
• 50 ml water
• sugar, about 2 tablespoon
• 3 tablespoon walnut oil
• salt and pepper

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Instructions

1. Mix all ingredients and season to taste. Put in a bowl with a lid.
2. Leave in the refrigerator for 2 days. Shake it in between. Serve at room temperature.