Salata lahano-karota-domates

Yield: 6 Servings

Ingredients:

1 ea Cabbage
6 ea Tomatoes
5 ea Large tender carrots
1/2 c Oil
1/4 c Vinegar or lemon juice

Instructions:

Salt to taste Calamata or black olives Parsley 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.