Red Cabbage Coleslaw – Rotkohlsalat

1. 1

   Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.

2. 2

   Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.

3. 3

   Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.

4. 4

   Mix well to coat the salad. Season to taste with sugar or salt.

5. 5

   Marinate in the refrigerator for another hour. Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.