John Myers
Ingredients for 8 servings:
- ½ head of pointed cabbage, small, approx. 600 g
- 150 g carrot(s), peeled
- 1 tbsp, heaped horseradish, fresh
- 1 spring onion(s)
- ½ bunch flat-leaf parsley
- n. B. Salt and pepper, from the mill
- 60 g sugar
- 120 ml whole milk
- 120 ml buttermilk
- 1 tbsp, heaped mustard, sweet
- 200 ml mayonnaise
- 1 tbsp fruit vinegar
- 1 tbsp lemon juice, freshly squeezed from an organic lemon
- ½ lemon(s), zest
- 1 tbsp, levelled black pepper, finely ground
- 1 tsp, leveled sea salt, fine
- Sugar
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
our version of Coleslaw Salad, regional and delicious
First, remove the outer leaves of the pointed cabbage. Then halve it and cut out the thick stalk. Using a mandoline or vegetable slicer on the finest setting, slice it into fine strips. Be careful with your fingers. Peel the carrot and slice it over the coarse side of a mandoline or vegetable slicer. Grate the fresh horseradish using a fine grater and mix all three ingredients thoroughly. Split the spring onion lengthwise and cut into fine half rings. Finely chop the parsley, including the stalks. Always use the stalks, as they have even more flavor than the leaves and add a bite. Add both to the cabbage and carrot and fold in. Simply place all the other ingredients according to the list in a blender and chop thoroughly. You can also use a hand blender in a tall container. Now pour the marinade over the salad base, mix thoroughly, and let it marinate in the refrigerator for at least 24 hours. Two days is even better, though. Stir occasionally. After marinating, season to taste with sea salt and freshly ground black pepper, and more sugar if desired. The Kohl Schlau Salad is a perfect accompaniment to chicken breast strips, grilled scampi, delicious herring, or as a salad topping for any type of burger. It can also be enjoyed simply as a salad with a main course or as a snack between meals.
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