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Greek Coleslaw with Carrot and Bell Pepper

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 white cabbage
  • 1 green pepper (s)
  • 3 carrot (s)
  • 5 tablespoon olive oil
  • 3 tablespoon lemon juice or vinegar
  • salt
  • pepper
Greek Coleslaw with Carrot and Bell Pepper
Greek Coleslaw with Carrot and Bell Pepper
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Instructions

  1. Remove the outer unsightly leaves from the cabbage and cut into quarters. Cut out the stalk and slice into fine strips. Salt and pepper and place in a bowl.
  2. Clean the carrots and wash and core the peppers. Also plan or cut as finely as possible. Add to the bowl and fold in well.
  3. Add the oil and vinegar to the bowl, mix everything well and place in the refrigerator overnight.
  4. Before serving, season again with salt, pepper, vinegar and oil.
  5. Tip: If you want, you can add a little caraway, this makes cabbage more digestible. If necessary, garnish with cucumber slices, tomato quarters and peppers.
Editorial Staff

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.

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