Coleslaw – Better Than Greek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large white cabbage
- 2 large onions, white
- 3 large carrot (s)
- 2 cloves garlic)
- 1 cup (s) sunflower oil (small coffee cup)
- 1 ½ cup sugar (small coffee cup)
- 1 bottle herb vinegar (7 herbs, 750 ml)
- 2 tablespoon salt
- 1 teaspoon pepper, white (for those who value optics)
- 1 liter mineral water (as highly carbonated as possible)
Print Recipe
Pin Recipe Instructions
- Cut the cabbage into small pieces (I quarter it) and remove the stalk. Grate as finely as possible (the finer the strips, the better it pulls through) or cut (knife or bread machine also works) and place in an oversized bowl. Peel the carrots, grate them as finely as possible and add them to the bowl. Peel and finely dice the onions and add. Peel the garlic and add to the bowl.
- Mix all the other ingredients (except for the water) in a separate bowl, stir well until everything has dissolved and season to taste. Sweeter or sour can be adjusted, whereby the taste will be dulled a little by the water.
- Pour the sauce into the bowl with the cabbage, add the water and knead and squeeze everything by hand. Cover the contents with a plate or a smaller lid (which goes as close as possible to the inner edge of the bowl) and weigh down with something (cans or bottles). Make sure that nothing gets into the sauce that shouldn`t be in there.
- I let the salad stand for 2 days, additionally kneading the salad by hand twice a day and mixing it well. After a good 48 hours, the salad is perfectly drawn and nice and soft.
- Pour off the sauce (I use a large sieve to catch the falling cabbage) and keep it cool as desired and use it as a dressing base for other salads.
- The salad will keep in the fridge for about 7 days. It is very often requested for events and it tastes really delicious. During the time it pervades, the taste can be adjusted a little at any time.
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