Colleslaw in wine vinegar

4 servings

10 minutes

Coleslaw in wine vinegar is a refreshing and light salad rooted in Chinese cuisine, where harmony of flavors is key. Cabbage provides a crunchy texture, while carrots add natural sweetness. Red onion enriches the aroma with a mild spiciness. The dressing made from white wine vinegar, olive oil, and Dijon mustard gives the dish a balanced sweet-sour note with subtle spicy undertones. This salad pairs well as a side to meat dishes, especially roasted or fried meats, and can also serve as a light snack on its own.

Energy value per serving

• Calories: 89.6
• Proteins: 2.2g
• Fats: 4.9g
• Carbohydrates: 9.6g

Ingredients

• White wine vinegar: 2 tbsp
• Extra virgin olive oil: 1 tbsp
• Sugar: 1 tsp
• Salt: to taste
• Dijon mustard: 1 tsp
• Celery salt: pinch
• White cabbage: 325 g
• Carrot: 1 pc
• Red onion: 0.5 pc

Cooking steps

1. Finely chop the cabbage to get 1.5 cups. Peel the carrot and grate it on a coarse grater. Thinly slice the onion.

   Required ingredients:

   • White cabbage: 325 g
   • Carrot: 1 piece
   • Red onion: 0.5 piece

2. In a bowl, mix vinegar, olive oil, sugar, mustard, a pinch of regular salt, and celery salt. Add cabbage, carrots, and thinly sliced red onion. Mix well.

   Required ingredients:

   • White wine vinegar: 2 tablespoons
   • Extra virgin olive oil: 1 tablespoon
   • Sugar: 1 teaspoon
   • Dijon mustard: 1 teaspoon
   • Salt:  to taste
   • Celery salt:  pinch