Description
Knackiger Weißkohl, süß-saftige Karotten und feine Zwiebeln vereinen sich in cremiger, zitronig-frischer Mayonnaise. Der Salat ist leuchtend, herrlich würzig, mit ausgewogener Säure und angenehmer Süße – in 10 Minuten servierbereit.
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 the outer leaves from the white cabbage, then cut the cabbage in half. Take one half and finely slice it into thin shreds using a sharp knife, mandoline, or a grater. Place the shredded cabbage into a large mixing bowl.
- Peel the carrot and grate it coarsely using a box grater or food processor. Add the grated carrot to the bowl with the cabbage.
- Peel the onion and finely dice it into small pieces. Add the chopped onion to the bowl with the other vegetables.
- Using clean hands or salad tongs, thoroughly mix the cabbage, carrot, and onion together in the bowl, ensuring that the vegetables are evenly distributed.
- In a separate medium-sized bowl, prepare the dressing: Add the mayonnaise, sugar, salt, and pepper. Stir the mixture well with a whisk or spoon until the sugar and salt have dissolved and the ingredients are fully combined.
- Add the lemon juice and vinegar to the mayonnaise mixture. Whisk again until the dressing is smooth and all ingredients are incorporated evenly.
- Pour the prepared dressing over the mixed vegetables in the large bowl.
- Using salad tongs or two large spoons, toss the salad thoroughly to ensure that all the cabbage, carrot, and onion pieces are well coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour. This resting time allows the flavors to meld and the cabbage to soften slightly, improving the salad’s taste and texture.
- After chilling, give the salad one final toss to redistribute the dressing. Serve the krautsalat cold as a refreshing side dish.
Notes
For best results, allow the salad to rest for several hours or even overnight in the refrigerator, as this will deepen the flavors and further tenderize the cabbage. You can adjust the seasoning to taste by adding more sugar, vinegar, or lemon juice for your preferred balance of sweetness and acidity. This salad pairs perfectly with grilled meats, sandwiches, or as a crisp topping for burgers.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
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
