Coleslaw with Red Onions and Apples
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), red
- 3 tablespoon apple cider vinegar or fruit vinegar
- 2 tablespoon white wine vinegar
- Salt and pepper, black from the mill
- 1 box cress
- 1 teaspoon marjoram leaves, fresh
- 5 tablespoon oil (sunflower oil)
- 2 tablespoon oil (walnut oil)
- 600 g white cabbae
- Salt water
- 2 tablespoon lemon juice
- 2 small apples, tart ones
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions, whisk with vinegar, salt and pepper. Cut off the cress and mix in with the marjoram, then vigorously fold in the oil.
- Clean and roughly grate the white cabbage. Cook in plenty of boiling salted water for 3 - 5 minutes to taste. Drain well, then add to the prepared marinade. Turn thoroughly, cover and marinate for about 1 hour.
- Wash, grate and quarter the apples, remove the cores and cut the quarters crosswise into wedges. Turn in lemon juice and serve with the coleslaw.
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