Coleslaw Greek Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 white cabbage
- 3 large onion (s)
- 1 green pepper
- 1 cup sugar
- 1 cup oil
- 2 tablespoon salt
- 2 teaspoons black pepper
- 0.5 ½ bottle herb vinegar
- 1 bottle mineral water
Print Recipe
Pin Recipe Instructions
- Quarter the peppers and cabbage and remove the stalk, then grate finely. Finely dice the onions and place in a large bowl with the cabbage and paprika.
- Put the sugar, oil, salt, pepper and herb vinegar in a second bowl and mix carefully with the mineral water (foams) until the sugar has dissolved. Pour the dressing over the salad and cover with a plate or with a smaller lid than the bowl is, and weigh down.
- Let the salad stand for 24 hours. Pour off the liquid before serving, the salad will still have enough liquid.
- Very tasty with gyros or grilled. The lettuce will keep for a few days in the refrigerator.
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