A Swedish classic, this is an oil/vinegar based cole slaw. It’s a fresh alternative to the mayonnaise based American version.
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Servings 4
Instructions
- Shred the cabbage, using either a cheese grater, a mandolin or a knife.
- Put it in a bowl, and pour boiling hot water over it, then get rid of the water. This softens the cabbage ever so slightly, and I think it improves the texture.
- Add all the other ingredients and mix well. Store it in the fridge, it lasts a week.