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Recipe of Carrot and Cabbage Salad
Recipe

Carrot and Cabbage Salad

1h
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This rich variation on the original coleslaw is topped with a wasabe dressing.
Learn more about Arturo Weiss Pick

Ingredients

6 portions
  • 5 carrots, peeled
  • 1 White cabbage, chopped
  • 1/2 cups white vinegar
  • 3 tablespoons mayonnaise
  • 4 tablespoons cream
  • 1/2 teaspoons wasabi
  • pepper, to taste

Preparation

In a food processor, grate the carrots so that they are finite. Combine carrots and chopped cabbage in a large, deep bowl.
Prepare the vinaigrette by mixing the vinegar, mayonnaise, cream and wasabe. Season with salt and pepper.
Toss the vinaigrette with the salad, cover, and refrigerate for at least 40 minutes before serving.

TIPS

This salad can be made up to 24 hours in advance and refrigerated until the meal.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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