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Cabbage salad with cheddar

    

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.

Cook

No. of servings

8

Ready in

30 min.

Difficulty

medium

 

 

balsamic vinegar2tbsp2tablespoon
carrots7oz200grams
celery5.25oz150grams
cheddar cheese5.25oz150grams
early white cabbage1.3lb600grams
ground black pepper0.5tsp½teaspoon
mayonnaise3.5oz100grams
onion1.75oz50grams
salt1tsp1teaspoon
sour cream (fat 14-18%)7oz200grams
sugar granulated0.75oz20grams

1. 

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.

2. 

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.

3. 

carrots 7 oz (200 g)

Peel, wash and grate the carrot coarsely.

4. 

celery 5.25 oz (150 g)

Peel, wash and grate a celery gently.

5. 

onion 1.75 oz (50 g)

Peel the onion and chop finely.

6. 

sugar granulated 0.75 oz (20 g)  ground black pepper 0.5 tsp  balsamic vinegar 2 tbsp

Add the vegetables to the cabbage, add a little sugar, spices and the vinegar. Stir.

7. 

sour cream (fat 14-18%) 7 oz (200 g)  mayonnaise 3.5 oz (100 g)

Add sour cream and a little mayonnaise. Stir.

8. 

cheddar cheese 5.25 oz (150 g)

Grate the cheese coarsely and add to the salad.

9. 

Let the salad rest in the fridge, preferably overnight.

Bon appetit!

 

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