1 small head of cabbage red cabbage
1 small head of white cabbage
2 pcs. medium carrots
1 can of corn (canned)
1 bunch parsley
100 g yogurt (or sour cream)
1 tbsp. apple vinegar
3 tsp. sugar
0.5 tsp salt
1 tbsp. mustard (Dijon)
to taste black pepper (ground)
Coleslo salad recipe. Cooking process
Colesloh is a salad based on the most European vegetable – cabbage. It is incredibly popular not only in Europe, but also in the USA, where almost every family has its own version of this salad.
White cabbage finely chop. Stretch your hands. Peel and grate the carrots.
Red cabbage finely shred, removing the hard parts (streaks). Well stretch your hands so that it becomes softer and let the juice. Parsley greens cut.
From canned corn drain the liquid.
Mix all ingredients. Pour over dressing and mix gently again.
Salad dressing: yogurt, salt, sugar, mustard, vinegar, pepper. Mix it up. Slightly beat with a spoon.
Let the salad stand in the fridge for 2-3 hours, and then serve. Enjoy your meal!
Categories: Light Snack