Red Cabbage Coleslaw
4 servings
7 minutes
Coleslaw made from red cabbage is a bright and crunchy salad originating from American cuisine that has become popular worldwide. Unlike the classic green cabbage version, this recipe features a rich color and a more pronounced flavor thanks to sweet carrots and a tangy dressing made of sour cream, mayonnaise, and mustard. A light lemon tang adds freshness, while black pepper enhances the harmony of flavors. This salad is perfect as a side dish for meat dishes, especially barbecues, or as a light snack on its own. Coleslaw always delights with its texture: it is both tender and crunchy, making each forkful a true pleasure. An ideal choice for summer picnics and family dinners.
1
Chop the cabbage.
- Red cabbage: 300 g
2
Do the same with the carrot.
- Carrot: 200 g
3
Combine the vegetables.
4
Put the sour cream in a deep bowl.
- Sour cream 25% fat: 3 tablespoons
5
Add mayonnaise.
- Mayonnaise: 2 tablespoons
6
Add mustard.
- Mustard: 1 teaspoon
7
Squeeze the juice from half a lemon.
- Lemon: 0.5 piece
8
Salt and mix.
- Salt: 0.5 teaspoon
9
Also add black pepper. Mix.
- Ground black pepper: 0.5 teaspoon
10
Add the resulting sauce to the salad and mix thoroughly.
- Sour cream 25% fat: 3 tablespoons
- Mayonnaise: 2 tablespoons
- Mustard: 1 teaspoon
- Lemon: 0.5 piece
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
11
Serve in portions on plates.
