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Coleslaw

Crunchy cabbage, cool apple, and dill brighten every bite.
Creamy mayo-yoghurt tang with lemon makes it feel fresh and light.
Topped with golden garlic chips, it’s crisp, juicy, and irresistible.

side dish ⏱ 30 min 160 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggmustardsoy 🔗 Original source

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Coleslaw
v3 · rb0e705f985 20260727Z1751 ⏳ massage salt into sliced cabbage and set aside to wilt ⏳ 15 min squeeze cabbage to release excess liquid and discard the liquid 🌀 mix wilted cabbage with black pepper, celery, onion, dill gherkins, parsley, dill, apple, lemon juice, mayonnaise, yoghurt and olive oil 🍳 ⏱ 8 min cook garlic chips using reserved oil until golden and crispy 🔪 drain garlic chips in a sieve set over a bowl and reserve oil 🍽 plate the coleslaw in a serving bowl and top with garlic chips Coleslaw 🎉 450 g white cabbage flaked sea salt to taste 80 g celery stalk 1 piece onion 100 g dill gherkin 10 g parsley 10 g dill 90 g granny smith apple 1 piece lemon 80 g mayonnaise 80 g yoghurt black pepper to taste 15 g garlic chip 5 pieces garlic 3 tbsp olive oil white cabbage, flaked sea salt garlic chip, garlic, olive oil
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Preparation steps

  1. massage salt into sliced cabbage and set aside to wilt
  2. squeeze cabbage to release excess liquid and discard the liquid
  3. mix wilted cabbage with black pepper, celery, onion, dill gherkins, parsley, dill, apple, lemon juice, mayonnaise, yoghurt and olive oil
  4. cook garlic chips using reserved oil until golden and crispy for 8 min
  5. drain garlic chips in a sieve set over a bowl and reserve oil
  6. plate the coleslaw in a serving bowl and top with garlic chips

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