John Myers
Ingredients for 8 servings:
- 1 kg white cabbage, finely grated
- 1 large carrot(s), finely grated
- 1 onion(s), finely chopped
- 1 stalk(s) celery, finely chopped (or 1/2 tsp celery seeds)
- 200 ml mayonnaise
- 100 ml natural yogurt
- 100 ml milk or buttermilk
- 3 tbsp white wine vinegar
- 1 lemon(s), juice
- 1 tsp mustard, medium hot
- 3 tsp sugar
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes
US coleslaw classic for the barbecue party
Kentucky Fried Chicken’s cole slaw delights young and old. But it especially “delights” dentists, who, due to its high sugar content, can’t fill cavities as quickly as they appear. Here’s a (half-heartedly) desweetened version of this US barbecue classic: One, two, three! One: Finely grate the white cabbage, carrots, onions, and celery (it’s quick and easy with a food processor) and mix together. Two: Separately mix the dressing (mayonnaise, natural yogurt, milk, or buttermilk), white wine vinegar, mustard, sugar, and lime juice). Season with salt and pepper—and season again to taste. Three: Mix the grated vegetables and the dressing together, cover, and refrigerate for several hours. Cole slaw tastes best the next day anyway. Cole slaw is perfect for any barbecue, with hamburgers, steak, and anything stir-fried. A hot dog covered with a layer of coleslaw instead of ketchup/mayo/mustard will also easily find its fans.
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