Coleslaw with Horseradish | Refreshing & Spicy
15 min
Quick
Gurkerl Küche
Ingredients
Preparation method
Ingredients overview
- 400 g white cabbage
- 1 handful flat-leaf parsley
- 2 tbsp freshly grated horseradish
- 40 ml table vinegar
- 20 g granulated sugar
- 1 tbsp sunflower oil
- 1 pinch ground black pepper
- 1 pinch fine iodized table salt
Quarter the white cabbage, remove the hard core, and cut or shred the cabbage into fine strips. In a bowl, vigorously knead the cut cabbage with your hands until it softens slightly and releases juice. Finely chop the parsley.
For the dressing, whisk vinegar, oil, and sugar in a small bowl until the sugar has dissolved. Season with salt and pepper and stir in the chopped parsley.
Mix the cabbage with the freshly grated horseradish and the dressing. Let the salad marinate in the refrigerator for at least 2 hours so that the flavors can develop optimally. Mix well again before serving.
Chef's tip
For an especially refined flavor, you can prepare the cabbage the day before – the longer it marinates, the more harmonious the taste will be.
20 min
Quick
