A coleslaw is easy to throw together, but it is also one of the best things you can do with cabbage. Mix the ingredients, let it sit in the fridge for two hours, and serve. Easy! If you are looking for a vinegar based slaw then the recipe is here.
Servings 6
Ingredients
- 1.1 lbs cabbage
- 2 carrots
- 2 banana shallots (or twice as many regular)
- 2 tbsp vinegar essence (12%)
- 1 tbsp tomato puré
- 2 tbsp sugar
- 3.5 fl.oz mayonnaise
- 7 fl.oz creme fraiche
- 10.5 fl.oz sour cream
- 1 tbsp fresh grated horseradish
- 0.4 cups crushed pineapple
Instructions
- Grate or chop the cabbage. Place the grated cabbage in a pan or a bowl. Blanch it for 10 seconds by pouring hot water in the bowl.
- Get rid of the water after 10 seconds, and pour cold water over the cabbage using a strainer. This will soften the cabbage a bit.
- Now add the carrots and other ingredients and mix well. Add a pinch of salt and pepper if you think it’s needed. Let it sit in the fridge for 2 hours, then serve.
This is supposed to be a recipe using cabbage, but the instructions keep referring to “kale” or “cale”. The photo is of cabbage.
Thanks for pointing out the error, Samia. I have now corrected the recipe.
Cheers, Henrik
By the way, I agree with your advice to blanch the cabbage; I’ve always done this and thought I was the only one! Another option is to saute the shredded cabbage for a minute.