Coleslaw with Apple and Carrots

Summary

Ingredients

• 100 g mayonnaise
• 40 ml lemon (s), the juice
• 1 tablespoon mustard, (herb mustard, medium hot)
• 1 teaspoon sugar
• 1 pinch cayenne pepper
• salt and pepper
• 650 g white cabbae, finely sliced
• 170 g carrot (s), peeled, coarsely rated
• 1 large apple, (Granny Smith), thinly sliced
• 1 medium onion (s), (red), cut into cubes
• leaves Mint, for garnish

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Instructions

1. In a small bowl, mix the mayonnaise with the lemon juice, mustard, sugar and cayenne pepper well. Season with salt and pepper and set aside. I also have a well-heaped pinch of cayenne pepper.
2. Arrange a large salad bowl, cut the cabbage in half, quarter, finely slice and place in the bowl. Peel the carrots, grate them roughly and add to the cabbage. Peel, halve, quarter and core the apple. I cut the quarters in half again and then cut them into fine slices on the kitchen grater. Add these to the cabbage / carrots.
3. Peel the onion, cut in half, dice and add to the bowl. Mix them well and then pour the dressing over them. Mix everything together well and place the salad on a salad plate. Garnish with a few mint leaves and serve.
4. This salad doesn`t have to go through and can be eaten straight away. If you like, you can also add some roasted, chopped walnuts.