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. Ingredients
- 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
- Cut 500 ml white cabbage, either with a cheese slicer or very thinly with a knife.
- Take a moment to be mindful when you cook. Touch the food. How does it feel? Cold, hot? Smooth, rough? Observe the feeling.
- Peel 1 small onion and cut or chop it finely.
- Peel 1 carrot and grate it finely.
- 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.