photo: Best Salad Coleslaw

Best Salad Coleslaw

The name of this popular salad coleslaw is translated as shredded cabbage. As a rule it is served as a garnish to fish or meat dishes. But it will be also a perfect meal for vegetarians or those who fast. You can cook it only from white cabbage, but I like combining it with a red one. This way the flavour of salad coleslaw becomes more interesting and brighter. You can also add some radish, fresh cucumber, mooli or green apple. To make dressing taste piquant lemon, add a bit of lemon juice.
25 min
4 servings


  • Cabbage
    300 g
  • Red cabbage
    300 g
  • Carrot
    1 pcs
  • Dill
    - to taste
  • Mayonnaise
    1 tbsp
  • Sour cream
    1 tbsp
  • Apple cider vinegar
    2 tbsp
  • Sugar
    1 tsp
  • Mustard
    2 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Peel off damaged outer layers of both cabbages, cut out the tough cores in the middle. Shred white and red cabbages into thin shreds cutting off tough parts from each leaf. They are coarse and not suitable for salad cooking.
  • 2. Combine chopped cabbage and red cabbage in a bowl. Squeeze it thoroughly with your hands to let its juice out.
  • 3. Wash, peel and grate one carrot.
  • 4. Add grated carrot to cabbage.
  • 5. Separate dill greens from stalks. Finely chop dill and add it to vegetables.
  • 6. Mix vegetables in a salad bowl.
  • 7. Let’s cook dressing. In a bowl combine mayonnaise (you can replace it with yoghurt or sour cream), hot mustard sour cream and apple vinegar. Pour sugar powder, salt and black ground pepper there too.
  • 8. Mix the dressing until smooth.
  • 9. Add dressing to the salad.
  • 10. Mix all ingredients with a spoon. Leave it for a few hours to get infused and serve it decorating with herbs. The salad coleslaw can be an independent dish or as a garnish to meat, fish or chicken.
  • 11. Bon appetit!
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