Mecki`s Coleslaw with Feta and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g white cabbae
- 1 teaspoon salt
- 3 tablespoon olive oil
- 150 g feta cheese
- 3 peppers, pickled
- 12 olives
- 2 tomato (s)
- 200 g yourt
- pepper
- 1 clove garlic
- Paprika powder, noble sweet and hot pink
- sugar
Print Recipe
Pin Recipe Instructions
- Finely chop or grate the cabbage, add salt. Knead well and let it steep for about 1 hour.
- Then squeeze the cabbage well and pour off the cabbage water.
- Add olive oil and crushed garlic. Season with pepper, paprika powder and a pinch of sugar. Cut or crumble the pepperoni into thin strips and the feta into pieces. Halve the olives if necessary. Add everything to the cabbage and fold in. Let the lettuce steep in the refrigerator for a while.
- Then fold in the yogurt and place the sliced or sliced tomatoes on the salad.
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