Greek coleslaw with gyroshack

Name: Greek coleslaw with gyroshack
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 600 g); 8 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 1 Cucumber; 1 red and yellow pepper; 6 Stem(s) Parsley; 100 g Kalamata olives; 6 TABLESPOONS Olive oil 400 g mixed mince; 7-10 Tbsp Gyros spice; 1 baby onion

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 600 g)
8 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
1 Cucumber
1 red and yellow pepper
6 Stem(s) Parsley
100 g Kalamata olives
6 TABLESPOONS Olive oil 400 g mixed mince
7-10 Tbsp Gyros spice
1 baby onion

Directions

1
Wash the cabbage, quarter it and cut it into fine strips from the stalk. Knead with vinegar, salt, pepper and 1 teaspoon sugar with your hands. Wash cucumber, cut into slices. Clean, wash and cut the bell peppers into strips.
2
Wash and chop the parsley. Mix everything with olives and 4 tablespoons of oil.
3
Fry the minced meat in 2 tablespoons of hot oil until crumbly. Season with 1-2 tbsp. gyros spice. Peel onion and cut into fine rings. Arrange salad with minced meat and onion rings. Serve with pepperoni, tzatsiki and flatbread.