Fruity coleslaw

Name: Fruity coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g White cabbage; 2 Carrots; 1/4 (approx. 250 g) Pineapple; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON Honey; 2-3 TABLESPOONS Fruit Vinegar; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 raw shrimps (about 30 g each; without head and shell); 2 stem(s) Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g White cabbage
2 Carrots
1/4 (approx. 250 g) Pineapple
2 TABLESPOONS medium hot mustard
1 TABLESPOON Honey
2-3 TABLESPOONS Fruit Vinegar
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 raw shrimps (about 30 g each; without head and shell)
2 stem(s) Parsley

Directions

1
Clean, wash and cut the cabbage into strips. Peel carrots and cut them into thin sticks. Peel pineapple and cut out the hard stalk. Cut the fruit flesh into pieces. Mix cabbage, carrots and pineapple.
2
Mix mustard, honey and vinegar. Add 3 tablespoons of oil and season with salt and pepper. Mix marinade and cabbage and let it soak well. Rinse shrimps briefly and pat dry. Heat 2 tablespoons of oil in a pan.
3
Fry the prawns for 2-3 minutes. Season with salt and pepper. Season salad again and arrange on plates. Arrange the prawns on top. Wash the parsley, shake dry, chop coarsely and sprinkle over the cabbage salad.