Coleslaw

This cabbage salad we will prepare according to an unusual recipe. It is prepared quickly and simply, and the cabbage is crispy, tasty, and quickly disappears from the table. Great for kebabs and as a side dish to fish, meat or poultry.

600 grams of cabbage shinkuem thin strips and put in saucepan. Add half a teaspoon of salt and slightly crumple with your hands. Add one or two tablespoons of nine percent vinegar and stir. Instead of vinegar, you can use lemon juice. Put the pan on the stove and heat for two minutes stirring constantly over low heat. Cabbage does not need to simmer, but only a little heat to stand out the juice and remove from the stove. While the cabbage cools, RUB the carrots on a large grater or on a grater for Korean carrots and transfer to the cabbage. Add a teaspoon of sugar and stir. We give snacks to infuse in the refrigerator for 1 hour, so that it is well cooled and soaked with its light sweet dressing. So it will be even tastier. After an hour, take out the cabbage and season with vegetable oil. Once again, mix everything well and everything is ready.

In this salad, seasonings such as salt, sugar, vinegar can be adjusted to your taste. Cabbage and carrot salad is juicy, crispy and refreshing. It will be a great light addition to meat dishes.