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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.