John Myers
Ingredients for 12 servings:
- 1 small head of red cabbage, approx. 1.6 kg
- 750 g carrot(s)
- 300 g onion(s)
- 225 g salad cream (Miracel Whip)
- 225 g whole milk yogurt
- 125 ml balsamic vinegar, light
- Mustard, medium hot, about 3 to 4 tbsp
- some salt
- some pepper, black from the mill
- some sugar
- 1 bunch of flat-leaf parsley
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
with carrots and mustard-mayonnaise-yogurt dressing, vegetarian
Trim, wash, and quarter the red cabbage. Remove the stalk and finely shred the red cabbage. Mix it in a large bowl with 1.5 teaspoons of salt and knead it well with your hands (we recommend wearing disposable gloves, otherwise your hands will turn purple) to soften the red cabbage. Trim, peel, rinse, and grate the carrots. Peel, halve, and finely slice the onions. Fold both into the red cabbage. Mix the salad mayonnaise with the yogurt, balsamic vinegar, and mustard. Season to taste with a little salt, a few grinds of freshly ground black pepper, and a pinch of sugar. Add to the salad, mix everything well, and let it stand for at least 1 hour. Rinse the parsley, shake dry, and finely chop the leaves. Mix it into the salad just before serving. Season the salad again with a little salt, a few grinds of freshly ground black pepper, and a pinch of sugar. Tips: Instead of mustard, you can also use creamed horseradish. Chopped walnuts add a little extra bite to the salad.
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