Traditional Crunchy Coleslaw

A mixture of finely shredded cabbage and carrots, bound by a creamy dressing. The cabbage stays firm to the bite while the sauce coats every strip with a perfect balance of acidity and sweetness.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 250
• Protein: 3 g
• Carbs: 13 g
• Fat: 20 g

Ingredients

• 500 g White cabbage ( very thinly sliced )
• 2 piece Carrot ( grated )
• 0.5 piece Red onion ( finely minced )
• 100 g Japanese mayo
• 2 tbsp Vinegar
• 1 tbsp White sugar
• 1 tsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Apple cider vinegar

Instructions

1. Vegetable preparation

   Remove the outer leaves of the white cabbage. Slice it as thinly as possible with a knife to obtain flexible strips. Grate the carrots and finely chop the red onion.

2. Degorging the cabbage

   Place the cabbage in a colander with a pinch of grey sea salt. Let it drain for 15 minutes to remove excess water and gain flexibility without losing its crunch.

3. Dressing preparation

   In a bowl, mix the Japanese mayonnaise, the vinegar, the cider vinegar, the white sugar, and the mustard. Whisk until the sauce is smooth and glossy. Season generously with pepper.

4. Mixing and resting

   Squeeze the cabbage between your hands to extract the water. Mix it with the carrots and onion. Pour the sauce over and mix well to coat the vegetables. Let it rest in the fridge for at least 1 hour.

Chef's tips

• Don't skip the sweating step; it's what prevents your salad from swimming in water after two hours.
• Use a mandoline for the cabbage if you're not comfortable with a knife; thinness is key for mouthfeel.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Toss again before serving.