Coleslaw is such a simple and tasty side dish! There is no need to write anything more about it. It is a very popular side dish to any fast food dish. In different parts of the world people make it using different spices or ingredients. Otherwise simply called cabbage salad. You can get a sour version with vinegar, spicy with hot peppers or sweet with an apple or peach.
My favorite coleslaw is the one with a lot of herbs, apples and a little horseradish. The flavors balance well and it goes perfectly with most main courses. I really recommend it with my no-chicken burger, the recipe of which can be found here: [LINK]
CABBAGE – for purely aesthetic impressions I like to use two colors of cabbage, but white cabbage itself will also work great. It is important to chop it into small long strips, avoiding the hard parts of the cabbage.
MAYO – I know that you can easily make your own vege-mayo, but I have neither the time nor the will to do it. You can get a plant-based alternative in almost every store now.
INGREDIENTS
- 500g of white cabbage
- 100g of red cabbage
- 1 carrot
- 1 apple
- 1 onion
- a bunch of parsley
- green onion
- 4 tablespoons of vege-mayo
- 1 tablespoon of mustard (e.g. dijon)
- 1 teaspoon of horseradish
- lemon juice or vinegar (for extra flavor)
- salt pepper
COLESLAW – PREPARATION
- First, chop the cabbage into thin long strips. We put it in a bowl and sprinkle it with a spoonful of salt to let it release water. Stir so that the salt spreads and set aside for 30 minutes.
- In the meantime, peel the carrot and apple and grate it. Chop the onion, parsley and green onion finely.
- After 30 minutes, squeeze out excess water from the cabbage, add chopped vegetables to it. Add mayonnaise, mustard, horseradish, lemon juice and pepper to the bowl and mix. Taste is first to add extra salt and it’s ready!
Such a simple salad will work with any dish!
