Title: Salata lahano-karota-domates
 Categories: Salads, Greek
      Yield: 6 Servings
 
      1 ea Cabbage
      6 ea Tomatoes
      5 ea Large, tender carrots
    1/2 c  Oil
    1/4 c  Vinegar or lemon juice
           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.