Just as important as the main course is the side dish that you serve with it. If you don't always want the same thing on your plate, Coleslaw is ideal.
With a meat dish, you mostly concentrate mainly on one thing: the meat. But the side dishes are at least as important for a successful meal. Do not always fall back on the "usual suspects".
Coleslaw goes well with grilled meat, citizens and Co.
Here is a recipe for a side dish that tastes particularly good with chicken wings, burgers or ribs : Coleslaw, the American version of the coleslaw. With buttermilk and mayonnaise as the basis. Since the eye is chewing, grated carrots are also added.
And the Coleslaw is really quick and easy : quarter the cabbage and cut these quarters into fine strips with a slicer. Cut the carrots into small, fine strips or process them with a suitable kitchen appliance. Mix all other ingredients in a bowl with a whisk. Now pour the marinade over it - done!
An important tip: You can eat the Coleslaw immediately after it has been prepared, but it tastes best when it has gone through the night in a cool place.
This is how you succeed in Coleslaw
Servings: 5
Preparation time: 30 minutes
Waiting time: 24 hours
Ingredients for the coleslaw
- 1 kg of white cabbage
- 2 large carrots
- 3 medium onions
- 1.5 tablespoons of salt
- 1 tablespoon of ground pepper
- 100 g of sugar
- 200 g mayonnaise
- 100 ml buttermilk
- 4 tbsp white wine vinegar
- 2 tsp medium hot mustard
- 100 ml milk
- Half a lemon juice
Coleslaw: preparation
The recipe for Coleslaw in the video
You can find more recipes on Anja Auer's blog www.die-frau-am-grill.de and her YouTube channel www.youtube.com/c/diefrauamgrill
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