Pointed Cabbage Coleslaw with Carrots and Mayonnaise

Name: Pointed Cabbage Coleslaw with Carrots and Mayonnaise
Prep time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 800 g pointed cabbage, whole cabbage, weighed before trimming; 200 g carrots; 30 g sugar; 100 g mayonnaise, regular; 1 tsp mustard; 1 tbsp vinegar; 15 g lemon juice, about ½ lemon; salt and pepper

Pointed cabbage coleslaw with carrots and a creamy mayonnaise dressing. An easy barbecue side with a video and 15 minutes of resting time.

15.04.2021

Pointed cabbage coleslaw with carrots and mayonnaise

I prefer pointed cabbage for my coleslaw because it is a little milder. Grated carrots join a creamy dressing of mayonnaise, mustard, vinegar and lemon. It is an easy side for a barbecue or burgers.

Pointed cabbage coleslaw with grated carrots in a bowl

Recipe video

Prepare the pointed cabbage

The 800 g is the weight of the whole small cabbage before trimming. Remove the outer leaves, quarter it and cut out the firm core. Finely slice the leaves into manageable strips.

Grate the carrots and let the cabbage rest

Coarsely grate the carrots and mix with cabbage, sugar and a little salt. Gently squeeze the mixture with your hands and leave for about 15 minutes. The cabbage softens slightly while keeping some bite.

Mix the mayonnaise dressing

Stir together mayonnaise, mustard, vinegar and lemon juice. If the vegetables release a lot of liquid, drain the excess before folding in the dressing. Season with salt and pepper at the end.

Overhead view of cabbage and carrot salad with creamy dressing

Kitchen tip

Slice the cabbage as evenly as possible. Use a hand guard with a mandoline or slicer. Add the dressing after the vegetables have rested to keep it from becoming watery.

Makes four side portions. Keep covered in the fridge until serving.

Easy recipe