Description
This one here is always a good idea when you need a nice side for some grilled meat or veggies – homemade coleslaw (with some bacon and pine nuts added). So good!
Ingredients
17.6 oz. (500g) pointed cabbage, sliced finely
4 tbsp. white wine vinegar
1/2 tsp. salt
1 medium carrot, coarsely grated
1 small onion, halved & sliced finely
1 tsp. sugar
2–3 tbsp. vegetable oil (e.g. sunflower oil)
1 tsp. caraway seeds
salt, pepper
3.5 oz. (100g) bacon, finely diced & fried (optional)
0.7 oz. (20g) pine nuts, roasted (optional)
Instructions
1. Clean the pointed cabbage, quarter it, and remove the center. Slice finely with a sharp knife or use a veggie slicer*.
2. Add the cabbage to a large bowl, add the vinegar and salt, and mix/knead for a few minutes until the cabbage has lost about half its volume. Set aside for about 10 minutes.
3. Clean the carrot and grate coarsely. Peel and halve the onion, then slice very finely. Add both to the bowl with the cabbage and mix well. Sprinkle sugar over the veggies and mix everything. Add the oil and cumin and mix again. Cover the salad and let sit for at least 2 hours.
4. Season the slaw with some more salt and pepper before serving. If you like, you can also add some fried bacon and toasted pine nuts here (optional). The salad is perfect as a side dish for some grilled meat or veggies.
Notes
Enjoy cooking!