Cole Slaw Salad
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
The flavor of coleslaw depends largely on its dressing. In this recipe, mayonnaise is mixed with white wine vinegar, sugar, salt, and black pepper, while celery seeds provide little flavor bombs that complement the dressing perfectly. Let the finished salad sit in the refrigerator for a while and serve well chilled. It's a great accompaniment to meat dishes, burgers, and sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups shredded cabbage
- 1 cup grated carrots
- 1 cup mayonnaise
- 1/4 cup white wine vinegar
- 1 teaspoon celery seeds
- 1/4 cup sugar
We recommend
Recipes with similar ingredients: white cabbage, carrot, celery seeds
Cooking the dish according to the recipe:
- In a large bowl, combine the cabbage and carrots. In a small bowl, prepare the dressing by mixing mayonnaise, vinegar, celery seed, sugar, salt, and black pepper to taste. Add the dressing to the cabbage mixture, toss, and refrigerate. Serve in a large bowl.
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