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

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.

4-6