Greek Cabbage Salad - Lahanosalata (vinegar coleslaw)

Ingredients

• 1/3 large white cabbage ((about 300 grams / 10.6 oz))
• 1 small tomato
• 1/2 green bell pepper
• 1 small carrot
• 1/2 small red onion
• 1 teaspoon dried oregano
• 4 tablespoons olive oil
• 3 tablespoons red wine vinegar

Instructions

1. 1

   Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.

2. 2

   Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.

3. 3

   Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.

4. 4

   Add the dried oregano and season with kosher salt and freshly ground pepper.

5. 5

   Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.

6. 6

   Let the salad sit in the fridge for about 1 hour to marinade, before serving.