Description
Knackiger Weißkohl und süße Karotten, fein geraspelt, vereinen sich mit cremiger Mayonnaise, würziger Zwiebel und einem Hauch Essig zu einem frischen, süß-säuerlichen Coleslaw—perfekt als Beilage zu jedem Grillgericht.
Ingredients
Scale
- 1 kg Weißkohl (white cabbage)
- 2 Karotten (carrots)
- 200 ml Mayonnaise
- 2 EL Apfelessig oder heller Balsamico (2 tablespoons apple cider vinegar or light balsamic vinegar)
- 4 EL weißer Zucker (4 tablespoons white sugar)
- ½ TL Salz (1/2 teaspoon salt)
- ½ TL schwarzer Pfeffer (1/2 teaspoon black pepper)
- 1 mittelgroße Zwiebel (1 medium onion)
- 80 ml süße Sahne (sweet cream)
Instructions
- Begin by preparing the vegetables. Remove any outer leaves from the white cabbage (Weißkohl), then cut the cabbage into quarters and remove the core. Using a sharp knife or a mandoline, finely shred the cabbage into thin strips. Peel the carrots and grate them using a coarse grater or a food processor. Peel the onion and finely dice it into small pieces; do not grate the onion, as this can make it too watery.
- Place the shredded cabbage, grated carrots, and diced onion into a large mixing bowl. Toss them together to distribute the vegetables evenly.
- In a separate bowl, prepare the dressing by combining the mayonnaise, apple cider vinegar (or light balsamic vinegar), sweet cream, white sugar, salt, and black pepper. Whisk the ingredients together thoroughly until the dressing is smooth and creamy, ensuring the sugar and salt are fully dissolved.
- Pour the prepared dressing over the vegetable mixture in the large bowl. Using two large spoons or salad tongs, mix everything together very well, making sure all the cabbage and carrots are thoroughly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 3 to 4 hours. This resting time allows the flavors to meld and the cabbage to soften, resulting in a more flavorful and tender coleslaw.
- Before serving, taste the coleslaw and adjust the seasoning if needed. Add more sugar, salt, pepper, vinegar, or cream to your preference, and mix well to distribute any additional ingredients.
- Serve the coleslaw well-chilled as a side dish. It pairs especially well with grilled meats, burgers, or as part of a barbecue spread.
Notes
You can prepare this American-style coleslaw a day in advance, as it keeps well in the refrigerator for 2 to 3 days. Allowing the salad to rest overnight enhances the flavor and texture. For a lighter version, you can substitute some or all of the mayonnaise with yogurt. Make sure to taste and adjust the seasoning before serving, as the flavors will develop as it chills.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
