Recently, we enjoyed a Greek salad. Just the right to eat on a hot summer day.
At Greek restaurants in Germany, on a plate with salad,
there is always European coleslaw served as well.
We often only went for the salad to our restaurant.
It was served with cucumber, tomatoes, iceberg lettuce, feta cheese and a lot of the coleslaw.
Fresh Greek bread and some olives,... there is nothing better on a hot summer day :-)
This kind of coleslaw also is served on a salad plate in Croatian and Serbian restaurants.
And I bet in a lot more European countries as well. Except of Italy. I never got it at an Italian restaurant.
I got some private messages after I posted my Greek salad on Facebook.
www.facebook.com/VeganCookingChef/photos/5767197986713297
The response to this salad was great, so I thought, I give you the recipe for my Coleslaw.
It is easy to make and really a great add to salads.
Usually this salad is made with vinegar only.
But to keep it very low vinegar, I used a different type of acid.
A little bit of vinegar is just fine. For the ones who follow MM.
Remember,... he said excessive vinegar use is not good for the liver!
In this recipe is so little vinegar,
you could eat the complete bowl and still not have an excessive vinegar consumption.
Most of the vinegar will remain in the bowl anyway.
And when you don't drink the vinaigrette, you are just fine.
But if you feel not good with it, just leave the vinegar and go with same amount of lemon juice.
But it will change the taste a little bit and will not last same long as with vinegar.
For this very easy recipe you need:
(small serve)
450g white cabbage - finely sliced
65ml fresh lemon juice
20ml organic apple cider vinegar
30ml Maple syrup
30ml filtered water
1/2 tsp sea or pink salt
You can add finely sliced green capsicum as well if you like.
I love to add it from time to time.
Some chopped up parsley for decoration....
Direction:
1. slice the cabbage finely and add to a bowl.
2. add all other ingredients as well.
3. now use your hands to massage the vinaigrette with the cabbage.
Just mix well and squeeze your hands/fingers into the cabbage.
4. when mixed well, add to a container with a lid and store for 4-5 days in the fridge.
On each day,.... just stir with a spoon through the coleslaw.
Serve on a Greek salad or as side for a nice Jackfruit or Banana blossom Souvlaki :-)
ENJOY
Tip:
On of my friends once added also sliced onion and a bit of garlic.
This is not the way you get it in restaurants, but also a nice add when you like garlic and onion.