Cole’s Light Salad

Cole’s Light Salad


1 small head of cabbage red-headed
1 small head of cabbage
2 pcs. Medium carrots
1 can of corn (canned)
1 bunch of parsley
100 g yoghurt (or sour cream)
1 tbsp. Apple vinegar
3 tsp. sugar
0.5 tsp. salt
1 tbsp. Mustard (Dijon)
To taste black pepper (ground)

The process of cooking Colezlo’s salad:

Coleslo is a salad based on the most European vegetable — cabbage. It is incredibly popular not only in Europe, but also in the United States, where almost every family has its own version of this salad.

White cabbage finely chopped. Stretch your hands. Carrots clean and grate on a large grater.

Red cabbage finely chop, removing the hard parts (veins). It is good to stretch your arms to make it softer and let the juice go. Cut parsley leaves.

Remove the liquid from the canned corn.

Mix all the ingredients. Pour the dressing and mix again gently.

Salad dressing: yoghurt, salt, sugar, mustard, vinegar, pepper. To mix. Slightly beat up with a spoon.

Let the salad brew in the refrigerator for 2-3 hours, then serve.

Bon Appetit!

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