Ingredients
Equipment
Method
Step-by-Step Instructions
- Finely shred the large white cabbage and place it in a mixing bowl.
- Grate the small carrot and then thinly slice the small tomato, green bell pepper, and red onion, adding them to the bowl.
- Sprinkle dried oregano over the mixture, followed by a pinch of kosher salt and pepper, and toss gently.
- Drizzle olive oil and red wine vinegar over the salad and massage the ingredients together for 1-2 minutes.
- Cover with plastic wrap and refrigerate for about 1 hour to allow the flavors to meld.
- Before serving, toss the salad again and add sliced tomato if desired.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Avoid freezing as the texture will change.
