Greek Coleslaw

Name: Greek Coleslaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 6 TABLESPOONS Olive oil; 600 g White cabbage; 200 g Carrots; 100 g pickled peppers; 1 red onion; 150 g Feta

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
6 TABLESPOONS Olive oil
600 g White cabbage
200 g Carrots
100 g pickled peppers
1 red onion
150 g Feta

Directions

1
Mix red wine vinegar, salt, pepper and 1⁄2 tsp. cumin. Fold in the oil. Clean, wash and cut cabbage into quarters. Cut cabbage into fine strips from the stalk. Mix with the sauce and knead vigorously with your hands.
2
Peel and wash the carrots and cut them into fine sticks or grate them roughly. Drain the pepperoni and cut into rings. Peel onion and cut into fine strips. Crumble cheese. Mix everything with the cabbage, season again.