Ingredients and Weight:
- 4 cups shredded green cabbage (about 250 grams)
- 1 cup shredded red cabbage (about 70 grams)
- 1 carrot, shredded (about 50 grams)
- 1/2 cup mayonnaise (about 120 grams)
- 2 tablespoons white sugar
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper or white pepper
Preparation Time:
- Preparation Time: 15 minutes (plus refrigeration time if desired)
- Cooking Time: None (no cooking required)
Difficulty Level:
Level 2 (Moderate) - Requires basic knife skills and mixing.
Preparation Method Steps:
- Shred the green and red cabbage into fine pieces using a shredder or knife.
- Peel and shred the carrot into similar-sized pieces.
- In a large bowl, combine all the shredded vegetables.
- In a separate bowl, mix the mayonnaise, sugar, vinegar or lemon juice, salt, and pepper together until well combined.
- Pour the dressing over the vegetables and mix well, ensuring all the ingredients are coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to blend. Serve chilled.
Nutritional Information: (per serving, assuming 8 servings total)
Calories: Approximately 200 calories per serving (depending on ingredients used)
Fat: 14g
Carbohydrates: 20g
Protein: 2g
Fiber: 3g
(Note: Nutritional information may vary based on specific ingredients used.)
Dish Characteristics:
- Colorful and vibrant combination of red and green cabbages with a crisp texture.
- Tangy and sweet flavor, typical of American-style coleslaw.
- Can be served as a side dish or as a topping for sandwiches or grilled meats.
User Comments:
- "Love the combination of flavors and colors in this coleslaw! The perfect balance of tangy and sweet." - John Doe
- "Great as a side dish for barbecue or grilled meats. Highly recommended!" - Jane Smith
- "Easy to make and tastes great! A must-try for any coleslaw fans." - Michael Johnson
Special Precautions and Tips:
- Use fresh cabbages for best flavor and texture.
- Adjust the dressing according to taste preferences (more sugar for sweetness, more vinegar for tang).
- If you prefer a thicker coleslaw, shred the vegetables coarsely instead of fine.
