Indonesian Coleslaw

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g white cabbae, finely chopped
  • 4 slices pineapple, cut into pieces
  • 2 onion (s), red, cut into rings
  • 1 can corn, drained weight 285 g
  • 1 can beans, red, drained weight 425 g
  • 1 egg (s)
  • 1 tablespoon vinegar
  • 1 tablespoon mustard, medium hot
  • salt
  • liter ⅛ oil
  • 150 g yourt
  • 1 tablespoon ginger, pickled, finely chopped
  • 3 tablespoon mango chutney
  • 2 teaspoons curry
  • sugar
Indonesian Coleslaw
Indonesian Coleslaw

Instructions

  1. Mix the white cabbage, pineapple and onions in a large bowl, rinse the corn and beans well and add them. For the mayonnaise, beat the egg with vinegar, mustard, salt and sugar, slowly add the oil while stirring and stir in the yoghurt. Stir ginger, mango chutney and curry into the mayonnaise, pour over the salad ingredients, mix well, refrigerate and let it steep.

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