Salad

Coleslaw (USA)

Name: Coleslaw (USA)
Total time: 50 min
Yield: serves 4
Ingredients: 1/2 White cabbage; 2 Carrot; 150g Cream; 1 tbsp Vinegar; 1 tsp Sugar

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

White cabbage — to buy1/2
Carrot — to buy2
Cream — to buy150g
Vinegar — to buy1 tbsp
Sugar — to buy1 tsp

Preparation

Finely slice the white cabbage (remove the tough core first) and grate the carrot, on a mandoline if you have one, for an even, fine texture.
In a bowl, mix the cream, vinegar, sugar and a pinch of salt until the sugar dissolves — taste it: the dressing should be distinctly tangy-sweet, since it will mellow a little once it meets the cabbage.
Pour the dressing over the cabbage and carrot and mix well by hand, lifting as you go so every strand gets coated.
Let it rest in the fridge for at least 30 minutes before serving (ideally 1-2 hours) — the cabbage will soften slightly, release a little water and soak up the flavours, which makes coleslaw much better than eating it right away.
Give it one more mix before serving, draining off any excess liquid if needed.