Summary

Ingredients

• 600 g mortadella or Lyoner, sliced
• 100 g coleslaw, Greek, with reen peppers
• salt and pepper
• 1 tablespoon mustard
• 1 dash balsamic vinegar, white
• 1 dash olive oil or vegetable oil
• 1 pinch (s) garlic granules
• 1 pinch (s) sugar

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Instructions

1. Mix the juice from the coleslaw with the mustard, vinegar, oil and the spices and season to taste. Add the coleslaw and mix. Cut the sausage slices into narrow strips and fold in. Since the sausage has already been cut into slices, you get fine strips.
2. Let the salad stand in the refrigerator and mix again before serving.
3. It tastes best with fried potatoes or straight on bread.
4. I specified 12 hours in the refrigerator as the resting time. However, it is seldom achieved after tasting.