Felice
Coleslaw
No container
Ingredients
1
kg
green cabbage, shreded
500
g
red cabbage, shreded
300
g
carrots, grated
50
g
red onion, thinly sliced
Dressing (for 1 kg of slaw)
30
g
red wine vinegar
60
g
Mayo (75% fat)
60
g
greek Jogurt
30
g
sugar
12
g
salt
20
g
Dijon
5
g
black Pepper
Note
Slice the cabbage thinly, grate the carrots on large holes of a box grater, slice the onions very thinly and wash them with water to take away their sharp edge. Mix all the veggies. Before curing, these should stay well in the fridge for at least 4 days.
Steps
1
When making the slaw, mix 1kg of the raw veggies with 200g of dressing.