John Myers
Contents
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Ingredients
- 400 g Fresh white cabbage
- 100 g Carrots
- 0,5 Red peppers
- 0,5 Yellow peppers
- 1 small Onion
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 tsp Salt
- Pepper from the grinder
- Cayenne pepper
- Sweet paprika
- 0,5 tbsp Brown sugar
- 0,5 Pressed lime
- 0,5 tbsp Bianco balsamic vinegar
- 2 tbsp Olive oil
Instructions
- Remove the outer leaves from the cabbage, divide and cut out the stalk in a wedge shape. Then steep the cabbage halves again. Slice or cut the cabbage into fine strips. Sprinkle the white cabbage strips with 1 teaspoon salt and knead well with your hands.
- Cut both peppers in half, wash them and remove the white dividers. Cut the pepper halves into fine strips. Cut the ends off the carrots and peel them, then grate them into fine strips. Peel the onion and clove of garlic, dice very finely. Remove the ends of the chilli pepper, cut lengthways, wash, core and chop very finely. Mix the pepper strips, carrots, onions, garlic and chilli with 1 tablespoon of sugar into the cabbage.
- For the dressing, mix lime juice from half a lime, 0.5-1 tbsp balsamic vinegar bianco, salt, pepper, cayenne pepper and paprika powder. Beat in 2 tablespoons of oil. Mix the dressing into the coleslaw. Chill for at least 2 hours. Then season to taste again, if necessary, season with cayenne pepper.
Nutrition
Serving: 100gCalories: 111kcalCarbohydrates: 5.8gProtein: 1.1gFat: 9.4g
