Coleslaw

For the coleslaw, wash the cabbage and carrots and peel the carrots. Then grate both and put them in a bowl.

For the sauce, mix sugar, salt, pepper, mayonnaise, buttermilk, vinegar and lemon juice. Then stir in cabbage and carrots and refrigerate cole slaw for at least 3 hours before serving.

Related Recipes:

Coleslaw with Pineapple and LeekFor the slaw with pineapple and leeks, first clean the white cabbage, cut into quarters, rinse and drain. Cut... Buttermilk Mousse with Fruit SaladFor the buttermilk mousse on fruit salad, peel the fruit if necessary, remove the seeds and cut into small... Mushroom Skewers with Tarragon MayonnaiseFor the mushroom skewers with tarragon mayonnaise, whisk the egg yolks with the lemon juice. Slowly add the... Cabbage and Potato Snow Lasagna with Chanterelles1. soften potatoes in boiling hot salted water in 20 min, drain and cool. 2. savoy cabbage leaves in boiling... Peach Buttermilk SliceFor the peach buttermilk slice, first prepare the sponge cake. For the sponge cake base, beat eggs and sugar... Sauerkraut VariationsHeat the oil in a saucepan and sauté the onion cubes at low temperature until translucent. Add the sauerkraut... Thuringian Red Cabbage WrapA delicious mushroom dish for any occasion! Rinse the red cabbage leaves and place in a large saucepan. Chop... Warm ColeslawFor the slaw is best to use Brunswick cabbage. Cut finely and put in a saucepan. Bring hesperid vinegar, salt... Harz Lamb in ButtermilkOne recipe makes 4 to 6 servings. Rinse the lemon, grate the peel, place in a small bowl form and covered with... Carrot Chutney – – KoosmaliThis chutney is very popular in the south and southwest of India. Instead of grated carrots, you can also take...