Coleslaw with tsakhton sauce
1 serving
15 minutes
Coleslaw with tzatziki sauce is an unusual and aromatic version of the classic American cabbage salad. Its roots delve into culinary traditions where freshness meets rich flavor nuances. Crunchy young cabbage harmonizes with the spiciness of arugula, creating a rich texture. The tzatziki sauce adds a special note, blending creamy sour cream with the tang of wine vinegar and the heat of chili sauce. Garlic adds zest, while sumac and ground almonds provide an Eastern refinement to the taste. This salad is perfect as a fresh side dish for meat dishes or as a light snack on its own. Its unique flavor makes it an excellent choice for those who appreciate interesting gastronomic combinations.
1
Chop the cabbage.
- Young (spring) cabbage: 90 g
2
Chop the greens.
- Rocket (arugula): 30 g
3
Combine in a deep bowl.
4
Clean the garlic.
- Garlic: 13 g
5
Press garlic into sour cream using a garlic press.
- Sour cream: 2 tablespoons
6
Add red wine vinegar.
- Red wine vinegar: 1 teaspoon
7
Add chili sauce.
- Chili sauce: 2 teaspoons
8
Salt and add sumac.
- Sea salt: to taste
- Sumac: 1 teaspoon
9
Grind the nuts in a coffee grinder.
- Almond: 10 g
10
Add ground nuts to the sauce and mix thoroughly.
- Almond: 10 g
11
Dress the salad with the prepared sauce.
12
Mix and serve.