Cole Slaw (American coleslaw)

Name: Cole Slaw (American coleslaw)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 White cabbage (about 1,4 kg); 2 large carrots; 1 Onion; 150 g clotted cream; 6 TABLESPOONS Mayonnaise; 3-4 Tbsp White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 White cabbage (about 1,4 kg)
2 large carrots
1 Onion
150 g clotted cream
6 TABLESPOONS Mayonnaise
3-4 Tbsp White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar

Directions

1
Remove the outer leaves from the cabbage and throw away. Wash the cabbage and cut into quarters. Cut out the stalk in a wedge shape.
2
Cut the cabbage quarters in half lengthwise and plane or cut them into very fine strips on a kitchen slicer or knife. Place in a large bowl.
3
Clean and peel the carrots and grate them coarsely into cabbage. Peel and chop the onion. Mix everything with your hands and knead. This way the cabbage becomes softer.
4
For the sauce, mix sour cream, mayonnaise, vinegar, 2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon sugar. Cabbage salad and sauce are best mixed well with your hands. Cover the Cole Slaw and chill for at least 4 hours.
5
If necessary, season again with salt, pepper and vinegar. Tastes great with veal shank, steak, burgers or spare ribs.
6
Cole Slaw with raisins & nuts: Wash 50 g raisins and pat dry. Coarsely chop 50 g hazelnut kernels. Fold both into the Cole Slaw.