in Recipes

Coleslaw with peppers and carrots

updated

Spread the love

Ingredients for 1 servings:

  • 2 kg white cabbage
  • 2 large carrots
  • 3 bell peppers, colored
  • 2 onions
  • 1 tsp paprika powder, hot
  • 200 ml sunflower oil
  • 200 ml vinegar, 9% acid
  • 3 tbsp sugar
  • 3 tbsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Shred the cabbage into fine strips, grate the carrots, slice the onions into half rings, and cut the bell peppers into bite-sized pieces. Combine everything in a bowl. Bring the paprika, sugar, salt, oil, and vinegar to a simmer over low heat, stirring constantly. Pour over the salad and mix well. Transfer to another container and refrigerate for 4 hours. It keeps in jars for several weeks and is delicious, especially in the fall.

Facebook Comments

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.

Stracciatella Bundt Cake

Salad with chicken breast strips