John Myers
Coleslaw with Malt and Linseed Oil
The perfect coleslaw with malt and linseed oil recipe with a picture and simple step-by-step instructions.
- 0,5 head Fresh white cabbage
- 3 piece Shallots
- 100 g Streaky bacon
- 3 tbsp White wine vinegar
- 0,125 L Lukewarm water
- 2 tbsp Malt wort granulate
- 1 tsp Caraway seeds
- 1 tsp Mustard hot
- 2 tbsp Pumpkin seed oil
- 2 tbsp Linseed oil
- 1 tsp Salt
- Pepper from the grinder
- Halve the cabbage, clean, wash and roughly grate. Mix with salt and leave covered until the other ingredients are ready. Dice the bacon and fry over low heat, turning frequently, until the fat comes out (bacon should not brown.) Peel off the shallots, cut into small pieces, add and fry until translucent. Dissolve the malt in the water and add it together with the vinegar. Bring everything to the boil and stir until the roasting loosens. Let everything cool down and then stir in the caraway seeds, mustard and oil. Mix the cabbage with this marinade and let it steep for about 3 hours at room temperature. Then season the coleslaw with plenty of pepper from the mill and season again with salt.
Facebook Comments