Salad
🌍 Public
🥜 Allergy aware
Coleslaw (Krautsalat)
Fine white cabbage and carrot salad with a creamy dressing — the classic US BBQ side dish. Goes with burgers, ribs and anything off the grill.
🥜 Allergies considered in this recipe:
🥚 Egg
Source / link: US-amerikanische Küche (BBQ-Klassiker)
Ingredients
Amounts adjust automatically.
| 500 g | White cabbage |
| 2 Stück | Carrots |
| 150 g | Mayonnaise |
| 1 EL | White wine vinegar or apple cider vinegar |
| 1 TL | Sugar |
| 1 TL | Mustard |
| je 1 Prise | Salt, pepper |
Preparation
- 1 Shred the white cabbage into fine strips, mix with 1 TL Salz and let it sit for 15 minutes.
- 2 Peel the carrots and grate them coarsely.
- 3 Stir the mayonnaise, vinegar, sugar, mustard, salt and pepper together into a dressing.
- 4 Squeeze the cabbage out well and combine it with the carrots and the dressing.
- 5 Let it chill for at least 30 minutes, preferably overnight.
Notes & tips
Note: Contains egg and mustard (mayonnaise). After shredding, toss the cabbage with salt and let it sit for 15 minutes, then squeeze it out — this keeps the salad from getting watery. It tastes best after chilling overnight.
Nutrition
estimated per serving- Calories
- 214 kcal
- Protein
- 2 g
- Fat
- 20 g
- Carbs
- 9 g
– = ingredient not in nutrition database (estimate incomplete)