Description
Knackiger Weißkohl und Möhren treffen auf zarte Lauchzwiebeln, umhüllt von cremigem Joghurt-Dressing. Frischer Biss, sanfte Säure, feine Süße – ein leuchtend bunter, aromatischer Krautsalat mit angenehmem Crunch.
Ingredients
Scale
- 1.5 kg Weißkohl (white cabbage)
- 500 g Möhren (carrots)
- 2 mittelgroße Zwiebeln (medium onions)
- 1 Bund Lauchzwiebeln (bunch of spring onions)
- Salz (salt)
- Pfeffer (pepper)
- Zucker (sugar)
- 500 g Vollmilchjoghurt (full-fat yogurt)
- 500 g Salatmayonnaise (salad mayonnaise)
- 2 EL Zitronensaft (2 tablespoons lemon juice)
- 2–3 EL Essig (2–3 tablespoons vinegar)
Instructions
- Begin by preparing the vegetables. Remove any damaged outer leaves from the white cabbage and rinse thoroughly under cold running water. Cut the cabbage into quarters, then remove the tough core from each section. Slice or shred the cabbage finely using a sharp knife or a mandoline slicer until you have thin, even strips.
- Peel the carrots and wash them well. Using a coarse grater, grate the carrots into thick, even shreds. Set aside.
- Peel the medium onions and grate them finely using a box grater or food processor. This will allow the onions to blend smoothly into the salad. Clean the bunch of spring onions by removing the root ends and any wilted outer layers. Wash them thoroughly, then slice them into thin rings.
- Place the shredded cabbage, grated carrots, grated onions, and sliced spring onions together in a large mixing bowl. Using clean hands, thoroughly mix the vegetables together. Begin to knead and squeeze the mixture gently for several minutes; this helps to soften the cabbage and draw out some moisture, resulting in a more tender coleslaw.
- Season the vegetable mixture with salt, freshly ground pepper, and 1 tablespoon of sugar. Mix well to ensure the seasonings are evenly distributed throughout the salad.
- In a separate medium bowl, prepare the dressing. Combine the full-fat yogurt and salad mayonnaise until smooth. Add the lemon juice and vinegar, then season with a pinch of salt and pepper to taste. Stir the dressing ingredients together until you have a creamy, homogenous sauce.
- Pour the prepared dressing over the vegetable mixture in the large bowl. Using a spatula or large spoon, mix everything thoroughly until all the vegetables are well coated with the dressing. Ensure the dressing is evenly distributed and the salad looks creamy and well-mixed.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to marinate and chill for at least 1 hour. This resting time allows the flavors to meld and the cabbage to soften further, resulting in a more flavorful and harmonious salad.
- Before serving, taste the salad and adjust the seasoning if necessary. Add more salt, pepper, sugar, lemon juice, or vinegar to suit your taste preferences. Serve the American-style coleslaw well chilled as a side dish, ideally with smoked or baked ham, grilled meats, or your favorite barbecue dishes.
Notes
For best results, prepare the coleslaw a day in advance. This allows the flavors to develop and the cabbage to become even more tender. You can adjust the amount of sugar, lemon juice, and vinegar to achieve your preferred balance of sweetness and acidity. If you prefer a lighter salad, you can use low-fat yogurt or reduce the amount of mayonnaise. This coleslaw pairs wonderfully with grilled meats, burgers, or as a topping for sandwiches.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
