Coleslaw with fresh vegetables
2 servings
15 minutes
Coleslaw with fresh vegetables is a light, refreshing salad that combines crunchy vegetables with a creamy dressing. This recipe comes from American cuisine, where coleslaw is a classic side for barbecue dishes, sandwiches, and meat snacks. The salad's base includes cucumbers, fresh cabbage, and juicy tomatoes that add brightness and freshness to the dish. The dressing made of sour cream, mayonnaise, mustard, and white wine vinegar gives the salad soft, tangy notes with a slight acidity. Pepper and sea salt enhance the flavor by highlighting the natural tones of the ingredients. Coleslaw pairs well with meat dishes, adding juiciness and freshness while also serving as a light snack on its own.
1
Peel the cucumber and cut it into thin strips.
- Cucumbers: 80 g
2
Salt the cucumber.
- Sea salt: to taste
3
Chop the cabbage.
- Young (spring) cabbage: 60 g
4
Combine cabbage with cucumbers.
- Cucumbers: 80 g
- Young (spring) cabbage: 60 g
5
Cut the Beijing cabbage into strips and add it to the vegetables.
- Napa cabbage (pak choi type): 60 g
6
Cut the tomato and add salt.
- Tomatoes: 120 g
- Sea salt: to taste
7
Add tomatoes to the salad.
- Tomatoes: 120 g
8
Put the sour cream in a deep bowl.
- Sour cream: 2 tablespoons
9
Add mayonnaise and mustard.
- Mayonnaise: 1 tablespoon
- Dijon mustard: 1 teaspoon
10
Season with white wine vinegar.
- White wine vinegar: 1 teaspoon
11
Add black pepper.
- Ground black pepper: to taste
12
Mix thoroughly.
13
Dress the salad with the prepared sauce, mix, and serve.
- Sour cream: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Ground black pepper: to taste
