Greek Coleslaw

For the Greek slaw, shave the white cabbage into thin strips on a mandolin or a grater. Press the cabbage graters a little (so that the water escapes) and put them in a sufficiently large bowl.

Mix with a little olive oil and lemon juice, ratio about 2:1. Then add a minimum of 1 1/2% of the weight of the cabbage sea salt.

Season with pepper, ground cumin and oregano. Clean and chop the bell bell pepper, garlic cloves and add.

Cover the bowl with something heavy and put in the refrigerator for a minimum of 1 day. The cabbage will begin to ferment and absorb the flavors.

The longer it sits covered and refrigerated, the better it will taste. The Greek cabbage salad keeps very well.

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