Greek Coleslaw – Lachano

Cut cabbage into narrow slices. Chop carrot into small pieces (like matchsticks).

Dice bell bell pepper. Mix carrot, garlic, cabbage and bell bell pepper. Drizzle with juice of one lemon and sprinkle with salt. Rest in refrigerator for 1 hour.

Remove cabbage from refrigerator and squeeze well in a colander, (to drain and soften). Add olive oil and salt each time as needed. Sprinkle with parsley.

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