Coleslaw

This is the classic American mayonnaise cabbage salad – creamy, slightly sweet, an indispensable companion to grilled dishes.

1. Shred the white cabbage into the thinnest possible strips.

2. Salt it and let it stand for 15 minutes, then squeeze out its liquid well with your hands – this way it stays crunchy and does not thin the dressing.

3. Grate the red cabbage and the carrot on the coarse side of a grater.

4. For the dressing, mix the mayonnaise smooth with the cider vinegar, the sugar, the English mustard, salt and pepper.

5. Toss the vegetables thoroughly with the dressing.

6. Put it in the fridge for at least 1 hour before serving, so the flavours come together.

Tip: This is the American, mayonnaise version – not the Hungarian oil-and-vinegar cabbage salad. Serve it with fried chicken, burgers and grilled meats.