Coleslaw cabbage salad

Salads - Vegetable

Beginner

Gluten Free

High calorie

Vegetarian

Hot&Spicy

Portion 4

Portion

Minutes 15

Minutes

Country

United States

Ingredients

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

Tags

Caroline
United States

Method

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	gramm (g)	fluid onces (oz)
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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Coleslaw cabbage salad

Salads - Vegetable

Tags

Conversion equivalents

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Roasted red pepper salad

Corn salad with mayonnaise

Classic Greek salad