Greek coleslaw
- Lactose-free - Vegan - Gluten-free
Preparation time: 60 minutes - Difficulty level: easy
Ingredients:
- ½ white cabbage or 1 small pointed cabbage
- 1 onion
- 1-2 carrots
- 120 ml herb vinegar or light balsamic vinegar
- 70 ml olive oil
- 120 ml sparkling mineral water
- 30 g sugar
- 1 tbsp fleur de sel
- 1 tsp freshly ground pepper
- Option: caraway seeds - not everyone likes them
- ½ white cabbage or 1 small pointed cabbage
- 1 onion
- 1-2 carrots
- 120 ml herb vinegar or light balsamic vinegar
- 70 ml olive oil
- 120 ml sparkling mineral water
- 30 g sugar
- 1 tbsp fleur de sel
- 1 tsp freshly ground pepper
- Option: caraway seeds - not everyone likes them
Preparation:
First halve and quarter the cabbage, remove the stalk and finely shred the cabbage pieces using a mandolin or food processor.
Place the cabbage in a bowl with the vinegar, oil, sugar, salt and pepper and knead everything well with your hands until the cabbage becomes a little softer.
Then cut the onion into small cubes, add to the cabbage and pour over the mineral water. Be careful - it foams a little!
The mineral water will make the cabbage more tender.
Mix everything well again, cover with a small plate and leave to stand in the fridge for at least 12 hours.
Then season to taste and use to fill your pita or as a side dish.