Coleslaw salad
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Coleslaw is a guaranteed US staple. At barbecues, it freshens up ribs. In today’s quality burger joints, it’s a standard burger topping. A simple and versatile side salad.
Ingredients for eight
400g white cabbage 3 carrots
Cauliflower sauce
2 dl mayonnaise 2 tbsp apple cider vinegar 1 tsp sugar Salt and pepper a little
Tip: For a change of pace, add pineapple to the coleslaw for sweetness and chilliä for a twist. To lighten the sauce, swap some of the mayonnaise for cream.
Slice the white cabbage into a hair-thin paste. This requires real knife skills. A mandoline is my favourite utensil or, of course, an all-purpose machine with a grater.
New the cabbage with a rolling pin, so that the juices start to come out of the cabbage. This gives the coleslaw a juicy texture.
Crush the carrot into the cabbage until coarse.
Whisk the dressing ingredients together in a small bowl and pour into the coleslaw.
Stir all the ingredients well and refrigerate the coleslaw for half an hour. Some say it’s best the next day.
