white cabbage salad

Ingredients for 12 servings:

• 1 ½ kg white cabbage
• 150 g carrot(s)
• 60 g spring onions, finely chopped
• 65 g sugar
• 20 g salt
• 10 g chili salt, mild
• 1 ½ g lemon pepper or alternatively: black pepper, coarsely ground
• 250 ml white wine vinegar, milder, 5 – 6% acidity
• 100 ml oil, neutral
• 700 ml mineral water, medium

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

very good for preparing for the party and as a barbecue side dish

Peel the carrots and grate them very finely. Finely chop the spring onions. Quarter the cabbage and remove most of the stalk. Cut or grate the cabbage into very fine strips and place it in a large bowl with the carrots and onions. Mix all the other ingredients together, pour over the cabbage, and mix thoroughly. Press the cabbage down slightly and cover with a piece of cling film large enough to cover the entire cabbage. Place a suitable bowl on top of the cabbage and fill it with water to weigh it down. After a day, drain off any excess juice. Mix the salad well again and serve. If you like, you can add some caraway seeds or ground caraway seeds and mix them in.