Coleslaw salad
In an old American book we found this recipe for Coleslaw salad. Coleslaw complements many dishes well, especially those we eat on a picnic, such as hot dogs, Bratwurst or other sausages, burgers or ribs. Serve Coleslaw salad on the day of its preparation to make the cabbage as crispy as possible. Coleslaw salad can be prepared with a cream or vinegar dressing. In this recipe, we used a dressing with vinegar and lemon. To have more nuances of taste, add ½ tsp. grated fresh ginger and ½ cup finely chopped coriander. A pinch of ground cayenne pepper will add warmth to the dish.
Ingredients:
For the dressing:
- 1 tsp squeezed lemon juice
- ¼ cup of white balsamic vinegar
- ½ tbsp Dijon mustard
- 1 clove garlic, mashed
- ¾ cup extra virgin olive oil
- salt and pepper
Vegetables:
- 4-5 cups of grated cabbage
- ¾ cup of grated carrots
- ¼ cup finely chopped onions
Preparation:
To prepare the dressing, mix lemon juice, vinegar, mustard and garlic. Stir with a wire whisk until creamy in texture. Slowly add olive oil to the mixture so that it does not spoil. Add salt and pepper to taste.
In a large bowl, mix the cabbage, carrots and onions, pour over the dressing and stir to taste well.
