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.
1
Finely chop the cabbage to get 1.5 cups. Peel the carrot and grate it on a coarse grater. Thinly slice the onion.
- 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.
- White wine vinegar: 2 tablespoons
- Extra virgin olive oil: 1 tablespoon
- Sugar: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Celery salt: pinch
