Coleslaw is familiar from all the American films. It is served with almost every meal. Cut white cabbage and carrots into fine strips and let them steep with cream dressing. Nice and creamy - that's how it's loved and can be found on every party buffet. And it's also a popular accompaniment to fried chicken or spare ribs in fast food restaurants. But have you ever tried coleslaw with fresh herbs? This recipe is so simple and refreshing that you can eat a whole bowl of it right away.
I know all about cabbages, I've really got to know a lot of them... because in the north they cook all sorts of things with them. Much-loved cabbage rolls or cabbage pudding - sounds a bit strange, but it's white cabbage layered alternately with potatoes and minced meat. So it's not pureed cabbage with milk, but a really tasty and traditional dish.
Cabbage salad was rarely served. Now and then at barbecues with spicy diced bacon and a vinegar and oil vinaigrette. I know cabbage dishes as being rather hearty. So I wanted to create a light version. And because Levantine cuisine uses a lot of parsley and mint, I came up with the idea for coleslaw with fresh herbs.
A good portion of mixed herbs will spice up any salad. So grab a knife, grater or mandolin and cut the white cabbage into fine strips. Chop fresh parsley and mint. Mix everything with lemon juice and olive oil and season with cumin, salt and pepper. It's quick and easy to make a delicious cabbage salad.
Recipe for Coleslaw with fresh herbs
- 800 g White cabbage
- 10 g Mint
- 20 g Parsley
- 4 TBSP Olive oil
- 2 TBSP Lemon juice
- 1/2 TSP Caraway, ground
- Salt and pepper
- Remove the outer leaves of the white cabbage and cut the cabbage head into fine strips.
- Cut or chop the mint and parsley into fine strips.
- In a small bowl, mix olive oil with lemon juice and season with cumin, salt and pepper.
- Pour the dressing over the cabbage, mix well and season again.