Coleslaw with courgette
1 serving
20 minutes
Coleslaw with zucchini is an original take on the classic American cabbage salad, enriched with the delicate flavor of fried zucchini. Its roots trace back to traditional American cuisine, where coleslaw has long been a versatile side dish for meat dishes and barbecues. In this version, a sweet and spicy sauce made from sour cream, mayonnaise, and mustard perfectly complements the crunchy young cabbage and soft sautéed vegetables, creating a harmony of textures and flavors. The light spiciness from chili and tomato paste adds bright notes, making this salad an ideal accompaniment to grilled dishes or a light standalone snack. Served chilled to allow the ingredients to fully express their taste and aroma.
1
Heat olive oil in a pan with a pinch of coarse sea salt.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
2
Grate the zucchini on a coarse grater and add it to the oil.
- Zucchini: 200 g
3
Add salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
4
After 3-4 minutes, stir and reduce the heat to medium. Add chili sauce and tomato paste. Simmer for about 10 minutes.
- Chili sauce: 1 teaspoon
- Tomato paste: 1 teaspoon
5
Put sour cream in a deep bowl.
- Sour cream: 1 tablespoon
6
Add mayonnaise.
- Mayonnaise: 1 tablespoon
7
Add mustard and wine vinegar.
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
8
Mix thoroughly.
9
Chop the cabbage.
- Young (spring) cabbage: 110 g
10
Add the prepared sauce to the cabbage.
- Sour cream: 1 tablespoon
- Mayonnaise: 1 tablespoon
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
11
Add fried zucchini.
- Zucchini: 200 g
12
Mix and serve.
