We all know the importance of cabbage in the German cuisine, as a basic side dish with different sausage, ham and roast meat dishes.
This German coleslaw recipe depends on cabbage, carrots, mayonnaise and onions, with the fewest additions to make the salad quite original.
Adding mayonnaise here is optional, as it gives a rich, creamy taste with roast and fried dishes.
1 head of cabbage, finely chopped or shredded.
3 medium carrots, peeled and grated.
¼ cup of white vinegar.
1 large shallot, finely chopped.
¼ of vegetable oil, preferably corn oil.
2 tbsp of white sugar.
Salt and pepper “around ½ tsp of both”.
1 cup of mayonnaise “optional”.
Mix the shredded cabbage with grated carrots and dice them with a sharp knife, if needed. This way result in smaller pieces that soak up the dressing pretty well.
In another bowl, mix the vinegar, seasoning and oil. Stir until the sugar is dissolved. Add the mayonnaise, if exists.
Mix all together in a salad bowl and soak the salad over night in the dressing. Serve cold.