Summary

Ingredients

• 1 white cabbage
• 400 g crème fraîche
• 200 g cream
• 150 ml rapeseed oil or sunflower oil
• 80 g suar
• 2 teaspoons salt

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Instructions

1. Quarter the cabbage and remove the stalk. Cut the cabbage into fine strips with a cucumber slicer. Put the cabbage strips with the salt in a bowl and knead well for at least 10 minutes. You can also use a food processor with a dough hook. The longer you knead, the softer the herb.
2. Mix the remaining ingredients and mix with the coleslaw. Min. Let it steep for 1 hour. Stir well again before serving.