Coleslaw Salad
If you also like classic salads, be sure to try our traditional Tabbouleh salad, the beloved Bulgarian shepherd's salad, or the other cabbage classic, namely the traditional cabbage and carrot salad.
Ingredients · Servings 2
- cabbage - 1 small
- carrots - 1 - 2 pcs.
- onion - 1/2 head
- parsley
- mayonnaise - 3 tbsp.
- mustard - 1 tbsp.
- vinegar - 2 tbsp.
- sugar - 1 tsp.
- that
- white beeper
Method · 15 min
- Clean the cabbage from the outer leaves and wash it well.
- Then it is cut in two and planed or chopped very finely with a sharp knife to make the salad more tender and pleasant to eat.
- Peel the carrots and also grate them on a coarse grater.
- Place the shredded cabbage and carrots in a large bowl and sprinkle lightly with salt. Mix well with your hands, pressing the cabbage lightly to soften it and release some of its juices. This makes the salad juicier and allows the vegetables to absorb the flavor of the dressing better.
- The onion is chopped very finely so that it does not dominate the salad too much, and the parsley is washed and chopped. They are added to the cabbage and carrots, mixed, and the bowl is covered with plastic wrap.
- Let the salad sit in the refrigerator for a few hours to allow the flavors to blend and the vegetables to soften slightly.
- Meanwhile, prepare the dressing. In a small bowl, combine the mayonnaise, mustard, vinegar, and sugar. Add a pinch of salt and a little white pepper, then mix everything well until you get a smooth and creamy sauce.
- Immediately before serving, pour the dressing over the coleslaw and mix everything carefully to evenly coat all the vegetables.
- The coleslaw salad is ready - enjoy.
