Coleslaw

Simple coleslaw is really good when the cabbage softens slightly but its bite stays crunchy.

Vegetables

1. Shred the cabbage as thinly as possible, salt it lightly, and let it stand for about 15 minutes, then squeeze out its liquid.

2. Grate the carrot on the coarse side of a grater and mix it into the cabbage.

Dressing

3. Mix the mayonnaise smooth with the vinegar and season with salt to taste.

4. Spoon the dressing over the vegetables and toss thoroughly.

5. Put it in the fridge for at least half an hour before serving, so the flavours come together.

Tip: During resting the cabbage soaks up the flavour of the dressing – do not skip this step.