Coleslaw Punakaalista
recipe

A refreshing twist on traditional coleslaw with red cabbage and carrots, perfect as a side dish or in sandwiches.
Preparation Time: 20 minutes (plus chilling time)
Serving Size: 4-6 servings
Ingredients:
- 600 g red cabbage (1/2 medium cabbage)
- 3 carrots
- 1 dl white vinegar
- 4-5 dl water
- 1/2 dl sugar
- 1 dl mayonnaise
- 1 dl thick, plain yogurt
- Salt
- Black pepper
- (A pinch of sugar)
Instructions:
1. Peel the carrots and remove any bad outer leaves from the red cabbage.
2. Grate the carrots using a coarse grater and finely shred the red cabbage.
3. Bring the water to a boil, add the sugar and white vinegar, and stir until the sugar dissolves.
4. Pour the slightly cooled vinegar mixture over the cabbage and carrot mixture and mix well.
5. Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once or twice.
6. Strain the liquid from the cabbage and carrot mixture, pressing to remove excess moisture.
7. Add the mayonnaise and yogurt, seasoning with salt, black pepper, and a pinch of sugar if needed.
8. Serve chilled as a refreshing side dish or as a filling for sandwiches. Enjoy!
Nutritional Information (per serving):
Calories: 150
Fat: 8g
Carbohydrates: 18g
Fiber: 3g
Protein: 2g
Sugar: 5g
Sodium: 200mg

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