Cole Slaw
Allergens
Mustard
Soya
For
Persons
100
g
vegan mayonnaise (see recipe)
2
tbsp
apple cider vinegar
1
tbsp
sugar
2
carrot/s
200
g
white cabbage
2
tbsp
freshly grated horseradish
1
tsp
Salt
Freshly ground pepper
Wash the carrots thoroughly (they do not need peeling) and grate them coarsely using a vegetable grater. Shred the cabbage using a vegetable slicer.
Add the horseradish, season the vegetables with salt and a little pepper, and leave to stand for 15 minutes.
Add the dressing and mix well, then leave to stand again.
Add the horseradish, season the vegetables with salt and a little pepper, and leave to stand for 15 minutes.
Add the dressing and mix well, then leave to stand again.
Nutrients per portion 191kcal
CO₂ equivalent per portion 78g