Description
Knackiger Weißkohl, fein geraspelte Karotte und zarte Zwiebelstücke verbinden sich in cremiger, süß-saurer Mayonnaise zu einem farbenfrohen, frischen Krautsalat mit herrlich ausgewogener Textur und lebhaftem Geschmack.
Ingredients
Scale
- 1/2 head white cabbage
- 1 carrot
- 1 onion
- 200 g mayonnaise
- 40 ml vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pinch pepper
Instructions
- Begin by preparing the vegetables: Remove any wilted outer leaves from the white cabbage and cut it in half. Take one half and remove the core, then finely slice the cabbage using a sharp knife or use a mandoline slicer or food processor to shred it into thin strips. Place the shredded cabbage in a large mixing bowl.
- Peel the carrot and grate it using a coarse grater or the grating attachment of a food processor. Add the grated carrot to the bowl with the cabbage.
- Peel the onion and finely chop it into small pieces. Add the chopped onion to the bowl with the other vegetables.
- Toss the cabbage, carrot, and onion together in the bowl until they are evenly combined. This ensures that the flavors will be well distributed throughout the salad.
- In a separate medium-sized bowl, prepare the dressing by adding the mayonnaise, sugar, salt, and a pinch of pepper. Whisk the ingredients together until smooth and well combined.
- Add the lemon juice and vinegar to the mayonnaise mixture. Continue to whisk until the dressing is completely smooth and all components are fully incorporated. Taste the dressing and adjust the seasoning with additional salt, pepper, or a splash more vinegar or lemon juice if desired.
- Pour the prepared dressing over the vegetable mixture in the large bowl. Using salad servers or two large spoons, thoroughly mix the vegetables and dressing together, making sure all the shredded cabbage, carrot, and onion are evenly coated.
- Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Allow the coleslaw to chill for at least one hour before serving. This resting time allows the flavors to meld and the cabbage to soften slightly, resulting in a more flavorful and tender salad.
- After chilling, give the coleslaw a final stir, taste, and adjust the seasoning if necessary. Serve the salad cold as a refreshing side dish.
Notes
For extra flavor, you can add a handful of chopped fresh herbs like parsley or dill. If you prefer a lighter salad, substitute part of the mayonnaise with plain yogurt or sour cream. The coleslaw tastes even better if prepared a few hours in advance or the day before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte, Rezepte
Nutrition
- Serving Size: 4 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
