Coleslaw – a complimentary dish that suits most food

Coleslaw is a side dish that works really well with veggie burgers and many other meals. The word ”Coleslaw” is an Anglicisation of the Dutch word ”koolsla”, which is a short from ”koolsalade”, meaning ”cabbage salad”. The main ingredient is white cabbage, and normally it also contains vinegar, though this recipe is a variation without vinegar. The coleslaw salad will keep in the fridge for a few days if you want to make extra to keep. Cooking time 20 minutes for 4 portions     IngredientsIngredients

  • 500 ml finely cut white cabbage
  • 1 small yellow onion
  • 1 carrot
  • 100 ml / 3 1/2 oz natural yogurt, 4 % fat
  • 2 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 0.5 tsp sugar
  • 0.5 tsp salt
  • 1 pinch black pepper

Cooking instructionsHow to

  1. Cut 500 ml white cabbage, either with a cheese slicer or very thinly with a knife.
  2. Take a moment to be mindful when you cook. Touch the food. How does it feel? Cold, hot? Smooth, rough? Observe the feeling.
  3. Peel 1 small onion and cut or chop it finely.
  4. Peel 1 carrot and grate it finely.
  5. Mix everything in a bowl and add 100 ml / 3 1/2 oz yogurt, 2 tbsp mayonnaise, 2 tsp Dijon mustard, 0.5 tsp sugar, 0.5 tsp salt and 1 pinch black pepper. Keep the salad in the fridge until it is time to eat.
Nutritional value based on 4 portions: Calories: 101 Carbohydrates: 7 g Fat: 7 g Protein: 2 g

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