Greek Coleslaw with Carrot and Bell Pepper

Summary

Ingredients

• 1 white cabbage
• 1 green pepper (s)
• 3 carrot (s)
• 5 tablespoon olive oil
• 3 tablespoon lemon juice or vinegar
• salt
• 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.