I really like the coleslawthis white cabbage and carrot salad, of origin American discovered a long time ago when I was a student in California. You will find several variations of it on this blog: Coleslaw as in New York, Coleslaw with pomegranate, Coleslaw (the classic), Coleslaw New Jersey style and finally the recipe of the sauce for Coleslaw.
In this version I have added mint leaves and game can tell you that it brings a lot of freshness to this white cabbage and carrot salad.
You need for 4 people
- 125 g of white cabbage
- 125 g of carrots
- 4 large tablespoons of mayonnaise
- 1 tablespoon of cider vinegar
- 1 bunch of leaves of mint.
Grate the cabbage and carrots and put them in a salad bowl. Pour a tablespoon of cider vinegar and mix. Wash, dry and chop mint leaves to obtain 2 tablespoons.
Make your mayonnaise. I let you choose between homemade mayonnaise, low-fat mayonnaise, or muslin mayonnaise. Pour it into the lightly vinegarized sauerkraut mixture, add the chopped fresh mint, and mix.