Mediterranean coleslaw

Mediterranean coleslaw

Total: 1 hr | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / portion: 94 kcal
, Fat: 8 g
, Carbohydrate: 3 g
, Protein: 1 g


8 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 lemon, use all of the juice and grated zest
2 tbsp olive oil
3 tbsp mayonnaise
1 tbsp peppermint, finely chopped
1 tsp salt
a little pepper


150 g white cabbage, shredded
100 g red peppers, julienned
100 g carrots, julienned
100 g courgettes, julienned
2 spring onions incl. green parts, finely chopped
½ bunch flat-leaf parsley, roughly chopped
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How it's done

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In a bowl, combine the lemon zest and juice with all the other ingredients up to and including the mint, mix well and season.


Mix the cabbage, pepper and carrot with the dressing, cover and leave to infuse at room temperature for approx. 40 mins. Add the courgette, spring onions and parsley, mix together.

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