← Nouns Cooking · Greek

Ingredients

• 300 g white cabbage, very finely shredded
• 300 g red cabbage, very finely shredded
• 2 Carrot, grated
• 2 roasted red peppers (from a jar), finely chopped
• 1 celery stick, finely sliced (optional)
• 1 tbsp Capers, rinsed
• 1 clove Garlic, crushed
• 80 ml extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp coarse-grain or Dijon mustard
• 1 pinch Chilli flakes
• 1 handful Parsley, chopped
• 1 tsp Salt

Method

1. Put both cabbages in a large bowl with the salt and squeeze and massage them with your hands for 1 minute until they soften slightly.
2. Add the carrot, roasted peppers, celery, capers and parsley and toss.
3. Whisk the garlic, vinegar, mustard and chilli together, then whisk in the olive oil.
4. Pour the dressing over the salad and toss well. Leave for at least 30 min so the cabbage softens and drinks up the dressing, then taste for salt and vinegar before serving.

Tips

• It keeps well in the fridge for 2 days and gets better on day two.
• Mustard is a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Diane Kochilas Real Greek Recipes