1 large head green or red cabbage, cored and shredded
2 cups coarsely shredded carrots
2 tbsp Latholemono
1/4 tsp sea salt, plus more to taste
1/4 tsp freshly ground black pepper

Serves 4-6.

In a large mixing bowl, toss together the cabbage and carrots. Spoon on the latholemono , a little bit at a time, until the salad is dressed lightly to your taste. Season with salt and pepper and serve immediately.

To make a few hours ahead, toss together the carrots and cabbage and keep the mixture in the refrigerator. Just before serving, add the latholemono and season with salt and pepper.

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