This coleslaw is a good accompaniment to sandwiches. Prepare with a mustard and mayonnaise vinaigrette.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
Prepare the dressing by mixing the vinegar, 1/2 teaspoon of dijon mustard, sugar, salt and pepper. Beat with a balloon whisk until the ingredients are mixed well. Slowly add the whipping olive oil so that it is fully incorporated.
Quartle the cabbage and remove the heart of each room. Cut the cabbage into very thin strips.
Put the cabbage strips in a large bowl and add the prepared dressing, the onion, the rest of the mustard, salt and pepper. Mix well. Cover and chill about 8 hours.
Peel the carrots, and grate them with a box grater. Add them to the cabbage, and finally add the mayonnaise. Stir all the ingredients well. Cover and let cool one hour. Rectify the salt and pepper before serving.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: