Greek coleslaw

Name: Greek coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 1 Head White cabbage (about 1 kg); 7-10 Tbsp Salt; 200 g Carrots; 1 collar Spring onions; 50 g Pine nuts; 50 g Raisins; 6 TABLESPOONS Vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g black olives; 7-10 Tbsp Lemon wedges and spring onions

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

1 Head White cabbage (about 1 kg)
7-10 Tbsp Salt
200 g Carrots
1 collar Spring onions
50 g Pine nuts
50 g Raisins
6 TABLESPOONS Vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g black olives
7-10 Tbsp Lemon wedges and spring onions

Directions

1
Clean and wash the white cabbage and cut into fine strips. Sprinkle a teaspoon of salt over the cabbage and knead well. Peel, wash and roughly grate the carrots. Clean and wash spring onions and cut into fine rings. Roast the pine nuts in a pan without fat, take them out. Rinse and drain the raisins. Put carrots, cabbage and spring onion in a bowl.
2
Pour vinegar and oil over them and mix. Season with salt, pepper and a pinch of sugar. Fold in raisins, olives and pine nuts. Leave to stand for 30 minutes. Flavour again. Garnish with lemon wedges and spring onions
3
30 minutes waiting time