Red Cabbage-Coleslaw

Name: Red Cabbage-Coleslaw
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 1 Red cabbage (approx. 1,6 kg); 300 g Onions; 750 g Carrots; 7-10 Tbsp Salt; 250 g mayonnaise; 250 g Whole milk yoghurt; 1⁄8 l Cider vinegar; 3-4 Tbsp moyenne nette; 7-10 Tbsp mustard, pepper; 1 TEASPOON Sugar; 1 collar Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

1 Red cabbage (approx. 1,6 kg)
300 g Onions
750 g Carrots
7-10 Tbsp Salt
250 g mayonnaise
250 g Whole milk yoghurt
1⁄8 l Cider vinegar
3-4 Tbsp moyenne nette
7-10 Tbsp mustard, pepper
1 TEASPOON Sugar
1 collar Parsley

Directions

1
Clean, wash and quarter the cabbage. Cut out the stalk. Chop the cabbage finely. Mix cabbage and 1 1⁄2 tsp. salt and knead well with your hands. Peel onions and cut into fine strips. Peel, wash and grate carrots.
2
Fold under the cabbage.
3
Mix mayonnaise, yoghurt, vinegar and mustard. Season with salt, pepper and sugar. Mix dressing and cabbage. Leave to stand for at least 1 hour.
4
Wash parsley, shake dry and chop. Shortly before serving, mix into the salad.