in Recipes

Coleslaw with cooked marinade

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Ingredients for 6 servings:

  • 1 m.-large white cabbage
  • 1 bell pepper(s), green
  • 3 carrots
  • 1 m.-sized onion(s)
  • 1 ½ cup(s) vinegar (Melfor)
  • 1 cup oil
  • 1 cup sugar
  • 1 tbsp salt, fine

Instructions

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

Clean the white cabbage and remove the outer leaves. Quarter the cabbage and cut out the tough core into wedges. Cut the cabbage into thin strips (this works best in a bread machine). Peel the bell pepper and cut into strips. Peel the carrots and finely grate them. Dice the onion. Mix everything in a large glass bowl. Bring all the dressing ingredients to a boil in a saucepan and pour the hot dressing over the salad.

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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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