Agias Sofias 16, Corfu 49100, Greece
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For the salad:
6 cups shredded green cabbage
½ cup diced tomatoes
½ cup packed chopped parsley or cilantro
3 green onions finely sliced
For the dressing:
⅓ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ teaspoon dried mint
¼ teaspoon sumac
½ teaspoon salt
1 garlic clove minced
In a small bowl, mix the ingredients of the dressing together.
Place shredded green cabbage tomatoes, green peppers and chopped cilantro in a large bowl. Pour the dressing over the coleslaw and toss to combine.
Serve immediately, or cover and refrigerate for up to 4 hours.