Coleslaw with cucumbers
2 servings
10 minutes
Coleslaw with cucumbers is a refreshing American salad that combines the crunch of fresh cabbage with the juiciness of tender cucumbers. This version of classic coleslaw gains special zest from Dijon mustard, lemon juice, and white wine vinegar, creating a harmonious balance of sour and spicy flavors. The dressing made from sour cream and mayonnaise gives the salad a soft texture, while the mix of ground peppers adds a pleasant spiciness. It is ideal as a side dish for meat dishes, barbecues, or as a light summer salad.
1
Chop the cabbage.
- White cabbage: 200 g
2
Peel the cucumbers.
- Cucumbers: 150 g
3
Then chop the cucumber just like the cabbage.
- Cucumbers: 150 g
4
Combine in a deep bowl and salt. Mix.
- Salt: to taste
5
In a deep bowl, mix sour cream and mayonnaise.
- Sour cream: 3 tablespoons
- Mayonnaise: 2 tablespoons
6
Add the pepper mix.
- Ground pepper blend: 0.5 teaspoon
7
Then add mustard and the juice of a small lemon wedge.
- Dijon mustard: 1 teaspoon
- Lemon: 1 piece
8
Dress with wine vinegar.
- White wine vinegar: 1 teaspoon
9
Dress the salad with mixed sauce.
- Sour cream: 3 tablespoons
- Mayonnaise: 2 tablespoons
- Ground pepper blend: 0.5 teaspoon
- Dijon mustard: 1 teaspoon
- Lemon: 1 piece
- White wine vinegar: 1 teaspoon
10
Mix thoroughly with convenient spoons.
11
Serve in small bowls in portions.
