Cole slaw (american coleslaw)

For 6 people
  • 1 white cabbage (approx. 1.4 kg)
  • 2 large carrots
  • 1 Onion
  • 150 g firm sour cream
  • 6 EL Mayonnaise
  • 3–4 EL white wine vinegar
  • salt and pepper
  • Sugar
30 minutes
very easy
Remove the outer leaves from the cabbage and throw them away. Wash the cabbage and cut into quarters. Cut out the stalk in a wedge shape.
Halve the cabbage quarter lengthways and slice or cut into very fine strips on a kitchen slicer or with a knife. Transfer to a large bowl.
Clean and peel the carrots and roughly grate into the cabbage. Peel and dice the onion. Mix and knead everything with your hands. This will make the cabbage softer.
For the sauce, mix the sour cream, mayonnaise, vinegar, 2 teaspoons of salt, 1 teaspoon of pepper and 1 teaspoon of sugar. Mix the coleslaw and sauce well with your hands. Cover the Cole Slaw and chill for at least 4 hours.
Then add salt, pepper and vinegar to taste. Tastes great with veal knuckle, steak, burger or spare ribs.
Cole Slaw with Raisins & Nuts: Wash 50 g raisins and pat dry. Roughly chop 50 g of hazelnuts. Lift both under the Cole Slaw.
1 person approx:
  • 140 kcal
  • 4 g protein
  • 8 g ​​fat
  • 11 g carbohydrates


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