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Coleslaw à la Klaumix with soy sauce and horseradish

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Ingredients for 4 servings:

  • 1 small head of white cabbage, sliced ​​into 2 mm strips
  • 2 tbsp oil
  • n. B. Salt
  • 50 ml lime juice
  • 2 tbsp soy sauce
  • 2 tbsp, heaped horseradish
  • 3 red chilies

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Place the cabbage strips in a saucepan. Toss with salt and oil and sauté for about 25 minutes. Then let the cabbage cool slightly. Finely chop the chili and finely grate the horseradish. Mix all ingredients thoroughly. Let stand in the refrigerator for at least 1 hour. If you don’t like it too spicy, use creamed horseradish from a jar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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