Ingredients and Weight:
- Purple cabbage: 500 grams (shredded)
- Carrots: 2 medium (shredded)
- Celery: 1 stalk (shredded)
- Mayonnaise: 1 cup
- White vinegar: 3 tablespoons
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon (ground)
- Spices (optional): e.g., chili flakes or ground cumin, to taste
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes (if you count the shredding of vegetables as a part of preparation)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Shred the purple cabbage, carrots, and celery into thin strips using a vegetable shredder or knife.
- In a large bowl, combine the shredded vegetables.
- In a separate bowl, mix the mayonnaise, vinegar, sugar, salt, black pepper, and any optional spices.
- Pour the dressing over the vegetables and mix well until all the ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve chilled or at room temperature.
Nutritional Information: (per serving, assuming 8 total servings)
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 4g
Dish Characteristics:
- Creamy and Spicy: The combination of creamy mayonnaise and spicy vinegar creates a unique flavor that is both refreshing and rich.
- Versatile: Can be served as a side dish or as a sandwich spread.
- Colorful and Healthy: Purple cabbage and carrots provide a vibrant color and are rich in nutrients like vitamins and antioxidants.
User Comments:
- "This coleslaw is amazing! The flavor is so unique and refreshing." - John Doe, New York
- "I love the combination of flavors in this dish. It's perfect for summer." - Jane Smith, California
- "This is my go-to coleslaw recipe. It's always a hit at gatherings." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh vegetables for best flavor and texture.
- Adjust the spices according to your preference for a spicier or milder flavor.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
