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coleslaw

updated

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Ingredients for 4 servings:

  • 600 g white cabbage
  • 5 tbsp vinegar (herb vinegar)
  • ½ tsp salt and pepper
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 large bell pepper(s), red
  • 3 spring onions
  • ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

Clean and wash the cabbage, quarter it, and remove the stalk. Grate the cabbage into fine strips. Bring the vinegar, just under 1/8 liter of water, 1/2 teaspoon of salt, pepper, and 1 teaspoon of sugar to a boil, whisk in the oil, and pour it over the cabbage while it’s still hot. Let it cool slightly and mix well. Cover and let it stand for about 45 minutes. Wash the bell peppers and spring onions and cut into strips or rings. Wash and chop the parsley. Mix everything into the cabbage and let it stand for another 15 minutes. I think the coleslaw tastes best the next day. It goes well with warm, baked pretzels.

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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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