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Coleslaw salad with peanuts
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Coleslaw salad with peanuts is an original variation of the classic American salad. Finely shredded white cabbage, carrots and onions are dressed with a mayonnaise-vinegar dressing with crushed peanuts. Peanuts add a pleasant crunchy texture and nutty flavor to the salad. Pairs especially well with fried meats, grilled chicken and barbecue dishes. Can be stored in the refrigerator for up to 2 days.
| apple vinegar | 1 teaspoon |
| boiled egg yolk | 1 piece |
| Carrot | 1 piece |
| celery stalks | 2 piece |
| Mustard | 1 teaspoon |
| Parsley | 1 bunch |
| red onion | 1 piece |
| Roasted peanuts | 0.5 cup |
| Salt | to taste |
| sesame oil | 3 tablespoon |
| white cabbage | 300 gram |
Step 1
Peel the vegetables. Finely shred the cabbage and rub with salt. Grate the carrots on a coarse grater.
Step 2
Cut the onion into half rings, the celery into slices, and chop the parsley.
Step 3
Beat the yolk with mustard and vinegar. While continuing to beat, slowly pour in the oil. Mix the cabbage, carrots, onion, celery, parsley, and nuts. Pour over the dressing, season with salt and pepper, and mix thoroughly.
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