Greek Coleslaw

Chop the white cabbage into small pieces and blanch briefly (really only briefly, in about 1 min., otherwise it becomes too soft, about like sauerkraut). Blanching makes the cabbage more digestible and it tastes better!

After the water bath drain well, if possible squeeze a little bit.

Then mix with: Oil (maybe garlic oil), 7-herb vinegar (Surol), fresh juice of a lemon, salt (enough, otherwise tastes bland), pepper, maybe cumin seeds.

Quantities as desired, infuse a few time.

Our tip: As an alternative to fresh herbs, you can also use frozen – they are also characterized by a fresh taste!

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