- savoy cabbage 450grams
- Carrots 150grams
- Spring onion 1
- Mayonnaise 2 tablespoons
- Greek Yogurt 120 grams
- Mustard 1 tablespoon
- Vinegar a teaspoon
- Salt as much as it is needed • 1 kcal
- Pepper as much as it is needed
The salad of raw cabbage and carrots is a simple dish of Irish origin, very easy to prepare and at the same time tasty and rich in vitamins. With the arrival of heat, you know, fresh dishes and salads are just what you need: in this case in a short time you will bring to the table a simple side dish, perfect to combine with a second course of meat or fish. Also called coleslaw, this salad is prepared with savoy cabbage and carrots cut into thin strips seasoned with a very tasty sauce based on yogurt, mustard and mayonnaise. Let's see in a few steps how to prepare a perfect coleslaw!
Clean the savoy cabbage by removing the harder or damaged outer leaves, pass it under cold running water and cut it into thin strips (1). Put the chopped cabbage in a colander and leave it for a few minutes, in this way it will release all the excess water. Meanwhile, peel the carrots and cut them into julienne strips (2), peel the onion and slice it finely and set aside (3).
Prepare the sauce to dress your salad by adding the yogurt (4), mayonnaise, mustard, vinegar, a pinch of salt and pepper in a small bowl and mix until a homogeneous sauce is obtained (5). Make your salad by combining cabbage, carrots and spring onion in a salad bowl. Pour the sauce a little at a time, stirring so as to season all the vegetables evenly (6). Serve immediately.
For a lighter sauce you can omit mayonnaise and increase the amount of yogurt or mustard.
For the sauce we advise you to use Greek yogurt for its slightly sweet taste, and it is in fact perfect for savory preparations.
You can add a pinch of finely chopped chives.
If the cabbage should still be wet, dab it with a sheet of kitchen paper before dressing it: in this way you will not run the risk of ruining your salad with excess liquids.
The salad of raw cabbage and carrots can be kept in the refrigerator for one day, covered with a sheet of plastic wrap.