Salata lahano-karota-domates
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Cabbage |
| 6 | eaches | Tomatoes |
| 5 | eaches | Large, tender carrots |
| ½ | cup | Oil |
| ¼ | cup | Vinegar or lemon juice |
| Salt to taste | ||
| Calamata or black olives | ||
| Parsley | ||
Directions
Shred cabbage. Place in strainer and wash under running water for several minutes; drain well. Wash tomatoes and cut into wedges.
Wash and scrape carrots. Grate. Place carrots in center of a platter; surround with ring of cabbage and then with ring of tomatoes, or put tomatoes in the center and lay the carrots around them. Sprinkle with salt. Before serving, add a dressing of oil and vinegar or oil and lemon.
Garnish Calamata olives and parsley.
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