Coleslaw with Peppers and Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg white cabbage
- 2 large carrot (s)
- 3 bell peppers, red, yellow, green
- 2 onions)
- 1 teaspoon paprika powder, hot pink
- 200 ml sunflower oil
- 200 ml vinegar, 9% acid
- 3 tablespoon sugar
- 3 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Slice the cabbage into fine strips, grate the carrots, cut the onions into half rings and cut the peppers into bite-sized pieces. Put everything in a bowl.
- Bring the paprika powder together with the sugar, salt, oil and vinegar to a simmer on a low flame while stirring constantly. Pour over the salad and mix well. Transfer to another container and refrigerate for 4 hours.
- Lasts for several weeks in preserving jars and is very tasty, especially in autumn.
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