American coleslaw

For 10 people
  • 1,5 kg white cabbage
  • 500 g Carrots
  • 2 medium-sized onions
  • 1 Bundle Spring onions
  • Salt
  • Pepper
  • sugar
  • 500 g Whole milk yoghurt
  • 500 g Salad mayonnaise
  • 2 EL lemon juice
  • 2–3 EL white wine vinegar
35 minutes
light
1.
Clean the cabbage, wash it, cut eighths and remove the stalk. Finely chop or slice the cabbage. Peel, wash and roughly grate the carrots. Peel and grate the onions. Clean and wash the spring onions and cut into fine rings.
2.
Mix the cabbage, carrots and whole onions and knead well. Season with salt, pepper and 1 tablespoon of sugar. Mix the yogurt, mayonnaise, lemon juice, vinegar, salt and pepper and mix with the cabbage.
3.
Let the salad stand for at least 1 hour and season to taste again. Goes well with Prague ham.
1 person approx.:
  • 340 kcal
  • 5 g protein
  • 28 g fat
  • 14 g carbohydrates

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