Greek Coleslaw
2 servings
10 minutes
Coleslaw in Greek is a light and fresh salad that embodies the sunny atmosphere of the Mediterranean. Its base is crispy white cabbage gently accented by the sweetness of ripe tomatoes. But the main charm lies in the tangy dressing made from Greek yogurt with mustard, mayonnaise, and wine vinegar that fills the dish with a rich flavor and a hint of acidity. This salad is perfect as a standalone dish for a light dinner or as a side to meat and fish, adding freshness and balance of flavors. Simple to prepare yet elegant in presentation, it reflects the philosophy of Greek cuisine – naturalness, quality, and enjoyment of food.
1
Chop the cabbage finely.
- White cabbage: 300 g
2
Cut the tomato into thin strips.
- Tomatoes: 160 g
3
To salt.
- Sea salt: to taste
4
Combine the ingredients in a deep bowl.
5
Mix
6
Place Greek yogurt in a separate bowl.
- Greek yoghurt: 5 tablespoon
7
Add mustard.
- Mustard: 1 teaspoon
8
Add mayonnaise and black pepper. Pour in the wine vinegar.
- Mayonnaise: 1 tablespoon
- Freshly ground black pepper: 0.5 teaspoon
- Red wine vinegar: 1 teaspoon
9
Mix thoroughly.
10
Dress the salad with the prepared sauce.
- Greek yoghurt: 5 tablespoon
- Mustard: 1 teaspoon
- Mayonnaise: 1 tablespoon
- Red wine vinegar: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
11
Mix thoroughly and serve.
