Wednesday, September 8, 2010


I have tried coleslaw (Dutch: koolsalade) before but failed miserably. Now I know why. You can't just use raw cabbage, you have to marinate the shredded cabbage in salt and ample white wine vinegar overnight. This time consuming process softens the cabbage.

The recipe is simple. Shred cabbage and carrot with a mandoline (or electric shredder) in the desired size. I shredded the cabbage more coarse than the carrot. Sprinkle with salt and white wine vinegar and keep in the fridge.

The next day your coleslaw is ready. Mix with mayonnaise or with 50/50 mayonnaise and sour creme. Using sour creme gives the coleslaw a milder taste. I love to add a few caraway seeds. It's pretty tasty without the mayonnaise and/or sour creme as well.

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