Fiery coleslaw

Name: Fiery coleslaw
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg White cabbage; 75 ml Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Sugar; 7-8 TABLESPOONS Oil; 7-10 Tbsp dried, Italian herbs; 4 (approx. 120 g) Spring onions; 250 g Prawns (ready to cook); 1-2 Garlic cloves; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg White cabbage
75 ml Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON Sugar
7-8 TABLESPOONS Oil
7-10 Tbsp dried, Italian herbs
4 (approx. 120 g) Spring onions
250 g Prawns (ready to cook)
1-2 Garlic cloves
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2 TABLESPOONS Fresh cream
7-10 Tbsp Lemon and fresh herbs

Directions

1
Clean the white cabbage, quarter or eighth. Cut off the stalk. Cut cabbage slices into fine strips, wash and drain. Heat vinegar. Season with salt, cayenne pepper and sugar.
2
Pour over the cabbage while still hot. Add 6 tablespoons of oil and dried herbs and knead with your hands. Cover and leave to stand for approx. 30 minutes. In the meantime clean, wash and chop the spring onions. Wash the prawns and dab them dry. Peel garlic and press it through a garlic press. Heat the remaining oil. Fry garlic and prawns for 3-4 minutes. Season with salt, pepper and lemon juice. Mix coleslaw and spring onions, season again and refine with crème fraîche.
3
Peel garlic and press it through a garlic press. Heat the remaining oil. Fry garlic and prawns for 3-4 minutes. Season with salt, pepper and lemon juice. Mix coleslaw and spring onions, season again and refine with crème fraîche. Serve the prawns with the salad. Garnish as desired with lemon and fresh herbs