Small Cabbage School Using Example Of Coleslaw
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ white cabbage
- 2 pinches salt
- 2 pinches cane sugar, brown
- 75 ml milk
- 1 pinch (s) salt
- 120 ml oil
- 200 g yourt, more solid
- 1 tablespoon vinegar
- 1 carrot (s)
- 1 lemon (s)
- pepper
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the cabbage and cut or slice into fine strips. Put these in a bowl and knead briefly with your hands so that the individual strips can be separated more easily. Add two to three generous pinches of salt and the same amount of sugar to the cabbage. Knead everything well with your hands and mix together. Then let it steep for 15-20 minutes.
- In the meantime, put the milk with a pinch of salt in a tall mug and mix briefly with the hand blender. Then add the oil drop by drop to the milk with the hand blender running. Then stir in the yogurt, a pinch of salt and pepper and the vinegar. Now roughly grate the carrot and mix it with the white cabbage. Squeeze the lemon and add the juice to the salad. Finally, mix in the dressing, mix everything together properly.
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