coleslaw

Ingredients for 4 servings:

• ½ head of pointed cabbage, halved lengthwise
• Salt
• 1 pinch(s) of pepper
• 1 small shallot(s)
• 2 tbsp vinegar, plain
• 1 tsp rapeseed oil
• 2 pinches of sugar
• 1 tbsp remoulade with herbs and cucumber pieces

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

easy, fast and directly from Grandma

Cut the stalk out of the cabbage. Wash the cabbage, quarter it, and then cut it into eighths. Place the eighths cut-side down and cut thin slices from the tip down to create strips. Finely dice the shallot. Place the chopped cabbage and shallots in a large bowl, sprinkle with salt, sugar, and pepper, add the vinegar and oil, and massage in thoroughly with your hands. Don’t press too hard, so as not to mash the cabbage. After a short time, the cabbage should feel more pliable. Then add the remoulade and stir thoroughly with a spoon or your hands. Place a tea towel over the bowl and let the salad sit, stirring occasionally. After 1-2 hours, the consistency will be very good.