Salata Lahano-Karota-Domates

Course : Greek
Serves: 6
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1 medium cabbage
6 medium tomatoes
5 large tender carrots
1/2 cup oil
1/4 cup vinegar or lemon juice
1 teaspoon salt to taste
1 can calamata or black olives
1 tablespoons parsley

Preparation / 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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