Coleslaw with pork
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
For this light coleslaw, all the vegetables need to be very thinly sliced. A mandoline slicer will do the trick. Dress the salad with vinegar, let it marinate briefly, and squeeze out any excess liquid. Refreshing and sweet-tart, it's perfect with pork or pork 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:
- Half a head of white cabbage, finely shredded on a mandoline
- A quarter of a head of red cabbage, finely shredded on a mandoline
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar + more to taste
- 2 tbsp mustard
- 2 tablespoons light brown sugar
- 2 Hungarian wax peppers, seeds and membranes removed and thinly sliced
- Half a red onion, thinly sliced on a mandoline
- Special equipment: mandoline vegetable slicer
We recommend
Recipes with similar ingredients: white cabbage, apple cider vinegar, mustard
Cooking the dish according to the recipe:
- Combine all the cabbage in a large bowl. Add the parsley, vinegar, mustard, sugar, pepper, onion, a little salt and black pepper, and stir. Let sit for 30 minutes.
- Drain any excess liquid from the bowl. Transfer the cabbage to a piece of cheesecloth and gently squeeze to remove more liquid. Return the cabbage to the bowl and add a little more vinegar if needed.
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