Indian coleslaw

Ingredients for 6 servings:

• 1 white cabbage (approx. 1 kg)
• 200 g mayonnaise
• 200 g sour cream or crème fraîche
• 1 can pineapple
• 4 tsp curry powder
• 2 tsp salt
• 1 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely shred the white cabbage. Pour boiling water over it and let it stand for about 30 minutes. Then drain the water and let the cabbage drain well – better yet, place it in a kitchen towel and squeeze out any excess water. Mix the mayonnaise, sour cream, and spices with a little canned pineapple juice. Cut the pineapple into small pieces and mix with the cream. Finally, fold in the cabbage and season to taste. You can add more curry powder if you like. Refrigerate the salad for a few hours before serving. The salad tastes best when it’s well-seasoned.