Favourite Coleslaw salad, prepared from tasty crunchy young cabbage, with a great taste of Cheddar cheese. It is the best side dish to grilled turkey fillets.
recipe,photo-recipe,early white cabbage,cheddar cheese,Vegetable salads,Gluten-Free
No. of servings
|early white cabbage||1.3||lb||600||grams|
|ground black pepper||0.5||tsp||½||teaspoon|
|sour cream (fat 14-18%)||7||oz||200||grams|
early white cabbage 1.3 lb (600 g)
Clean the cabbage, wash it and let it drip. Grate coarsely on a grater or cut finely.
salt 1 tsp
Put the cabbage in a bowl, salt and let it rest for 20 minutes. Then wring it lightly and if it has released a lot of water, strain it partially.
carrots 7 oz (200 g)
Peel, wash and grate the carrot coarsely.
celery 5.25 oz (150 g)
Peel, wash and grate a celery gently.
onion 1.75 oz (50 g)
Peel the onion and chop finely.
Add the vegetables to the cabbage, add a little sugar, spices and the vinegar. Stir.
Add sour cream and a little mayonnaise. Stir.
cheddar cheese 5.25 oz (150 g)
Grate the cheese coarsely and add to the salad.
Let the salad rest in the fridge, preferably overnight.