Coleslaw cabbage salad

Coleslaw cabbage salad
  • 50 Dekagram (dkg) cabbage
  • 1 Piece onion middle size
  • 1 Piece carot
  • 2 Table spoon (tbsp) mayonnaise
  • 2 Table spoon (tbsp) yogurt
  • 1 Peck salt
  • 1 Tea spoon (tsp) pepper
  • 1 Table spoon (tbsp) sugar
  • 1 Table spoon (tbsp) vinegar

season: Whenever

occasion: 4Family, 4Holidays

origin: International



In a large bowl, put the shredded cabbage and carot mixture with onions slices. In a small bowl, whisk together the mayonnaise with the vinegar, sugar, salt and the ground black pepper. Add to the vegetable mixture and stir to blend thoroughly. Add more mayonnaise, salt and sugar, if needed, to taste. Refrigerate at least for 2 hours. Serve with sandwiches, fried fish or seafood, or grilled chicken breast. Perfect additional to hamburgers too.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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