Traditional Coleslaw

Crunchy cabbage strips with a snap, bound by a creamy and slightly tangy dressing. Chilling allows the cabbage to soften while maintaining its bite.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 178
• Protein: 3 g
• Carbs: 13 g
• Fat: 12 g

Ingredients

• 500 g White cabbage ( finely shredded )
• 2 piece Carrot ( grated )
• 0.5 piece Red onion ( finely chopped )
• 4 tbsp Japanese mayo
• 2 tbsp Vinegar
• 1 tbsp White sugar
• 1 pinch Celery salt
• 1 pinch Black pepper ground

Instructions

1. Shredding the vegetables

   Thinly slice the white cabbage with a knife to get flexible strips. Grate the carrots with a medium grater. The mix should look uniform.

2. Preparing the dressing

   In a bowl, mix the Japanese mayonnaise, vinegar, and sugar. Whisk until the sugar is dissolved and the dressing is smooth and coats the spoon.

3. Mixing and seasoning

   Pour the dressing over the vegetables. Add the finely chopped red onion, celery salt, and pepper. Mix by hand or with a spatula to coat every piece without crushing them.

Chef's tips

• Let the salad rest for at least 1 hour in the fridge before serving: the cabbage will release some moisture and soak up the dressing.
• If you want a lighter coleslaw, replace one tablespoon of mayonnaise with some fromage blanc.

Storage

Store in the refrigerator in an airtight container for up to 48 hours.