Coleslaw (Slaw) Recipe
Famous for fast food brands and crispy chicken, the salad actually originated in the Netherlands. Better known as Coleslaw. The name comes from the Dutch word koolsla, meaning cabbage salad. It is a nutritious and ideal salad, both as a side and main course, for those who prefer a "raw diet" based on consuming vegetables without cooking. Enjoy your meal!
Ingredients:
For 6 people
🕐 Preparation: 15 min.
| For the Salad: | ||||
|---|---|---|---|---|
| White Cabbage (Small-sized) | 1/2 | Qty | ||
| Carrot (Medium size) | 2 | Qty | ||
| Dry Onion (Small-sized) | 1 | Qty | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Mayonnaise | 1 | Half Cup | ||
| Olive Oil | 1 | Tbsp | ||
| Apple Cider Vinegar | 1 | Tsp (large) | ||
| Lemon Juice (Fresh-squeezed) | 1 | Qty | ||
| Salt | 1 | Tsp (large) | ||
| Granulated Sugar | 1 | Tsp (large) | ||
Instructions:
-
Remove and wash the root and thick veins of half a white cabbage. Dry the drained leaves thoroughly and chop them as finely as possible.
-
Clean and wash the carrot and grate it on the coarse side of the grater. Finely grate the onion, squeeze out the juice and discard. (If you don't want to taste onion, you can use onion powder)
-
In a separate bowl, whisk together mayonnaise, olive oil, vinegar, lemon juice, sugar and salt for the sauce.
-
Take the vegetables in a deep bowl, add the sauce and mix until they are mushy. You can put the salad in the refrigerator and let it rest for 1/2 hour, garnish with finely chopped dill and lemon slices and serve cold. Enjoy your meal!
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