Cole Slaw with Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 3 medium carrot (s)
For the dressing:
- 50 ml olive oil
- Salt, from the mill
- Pepper, freshly ground
- 1 teaspoon mustard
- 3 dashes Tabasco, (more if possible)
- 2 tablespoon, leveled sugar, white
- 50 ml white vinegar
- 100 ml cream
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Clean the cabbage and remove the hard stalk. Peel the carrots. Chop or slice the cabbage very finely, cut the carrots into julienne strips and mix everything well.
- For the dressing, heat the olive oil in a saucepan over a very low flame. Meanwhile, whisk the egg yolks with the cream. Add salt, pepper, mustard, Tabasco, sugar and vinegar to the olive oil and mix everything well until the sugar has dissolved. Then add the egg yolk and cream mixture and stir over a very low heat until the dressing thickens. Pour over the salad while still warm and mix everything in well. Let it soak in the refrigerator for a few hours (at least 2, preferably more).
- Variants: The carrots can be replaced with different ingredients, which give the white cabbage salad a different note. Finely sliced red cabbage, thin apple strips, roasted and roughly chopped nuts (e.g. pecans or a nut mix), fine strips of beetroot, thin slices of pumpkin with lightly roasted pumpkin seeds or pieces of mandarins are ideal.
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