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This simple coleslaw has a fresh, savory flavor that can't be beat. It's been a big hit for me at potlucks, and it's quick and inexpensive to make.
You will need:
Add one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.
This recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.
This coleslaw is also delicious in sandwiches.
You will need:
- 1/2 green cabbage
- Leek
- Carrots
- Parsley
- Vinegar
- Cold-pressed olive oil
- Salt
Add one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.
This recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.
This coleslaw is also delicious in sandwiches.
(I used a little more vinegar and let it sit overnight in the fridge)
I am always very concerned to buy veggies in their season. Cabbage, leek and carrots are ok to buy in the winter season and come together to a suprisingly crunchy salad - I never had raw cabbage and that's a shame! Sadly, there was nothing left to try it in a sandwitch.
Thank you very much for sharing this great recipe!