300 g cabbage
200 g carrots
juice of one lemon
5 tbsp of olive oil
salt and black pepper to taste
a handful of dried black olives
Cut cabbage in very thin stripes, slice carrots, add lemon juice, salt and
pepper and mash, best by hand, add olive oil and olives, mix, put in a nice
bowl and serve with a slice of dark bread or two, best though with the
typical Cretan rusk.
This salad is very simple and rural but I love it and hope some of you might
enjoy it too.
... always a warm heart for cold noses!
I have been cutting up cabbage, kale, arugula, and lettuce lately in a
food processor and just put vinegar and oil on it. I will definitely
have to try this recipe.