Traditional Coleslaw
20 min
total
4
people
181
calories per serving
Ingredients
4 people
- 500 gWhite cabbage (finely shredded)
- 2 pcCarrot (grated)
- 0.5 pcRed onion (finely chopped)
- 4 tbspJapanese mayo
- 2 tbspVinegar
- 1 tbspWhite sugar
- 1 pinchCelery salt
- 1 pinchBlack pepper ground
Method
Crunchy cabbage strips with a snap, bound by a creamy and slightly tangy dressing. Chilling allows the cabbage to soften while maintaining its bite.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 48 hours.
4.1
30 reviews
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