American Coleslaw Coleslaw

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • g 1,200 white cabbae
  • 3 carrot (s)
  • 1 onion (s)
  • 1 lemon (s)
  • 150 g natural yohurt, up to 1.5% fat
  • 100 g mayonnaise
  • 100 ml milk, or buttermilk
  • 1 ½ teaspoon apple cider vinegar
  • 1 pinch (s) salt
  • Pepper to taste
  • 1 teaspoon mustard
  • 2 teaspoons cane sugar, or sugar
  • 1 handful parsley, fresh or dried
American Coleslaw Coleslaw
American Coleslaw Coleslaw

Instructions

  1. Clean and quarter the white cabbage, remove the stalk and cut or slice the white cabbage into fine strips. The easiest way to do this is with a food processor. Peel the carrots and grate finely. Cut the onion into fine strips.
  2. For the dressing:
  3. Squeeze the lemon, mix the juice with mayonnaise, yogurt, milk and apple cider vinegar. Season the dressing with 1 teaspoon salt, pepper to taste and sugar. Fold in the white cabbage and carrots and mix well. Best to shake in a bowl with a lid. Chill the salad for at least 2 hours and let it steep.
  4. Season again with salt and pepper before serving. Wash the parsley, shake dry and serve the salad garnished with parsley.
  5. The salad goes great with pulled pork burgers.

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