Juicy Coleslaw - With this recipe, the side dish for grilling is an instant success
Created: 05/20/2022Updated: 05/20/2022 14:58
By: Anja Auer
It doesn't always have to be the potato salad.
Coleslaw goes with many things and is really tasty.
© Matthias Wuerfl
The side dish that you serve with it is just as important as the main course.
If you don't always want to have the same thing on your plate when grilling, Coleslaw is ideal.
When it comes to a meat dish, you tend to focus mainly on one thing: the meat.
But the side dishes are at least as important for a successful meal.
Don't always fall back on the "usual suspects".
Coleslaw goes well with grilled meat, burgers and more.
Here is a recipe for a side dish that tastes particularly
good with chicken wings, burgers or ribs
: Coleslaw, the American version of coleslaw.
With buttermilk and mayonnaise as a base.
Since the eye also eats, grated carrots are also added.
And the Coleslaw is also really
quick and easy to make
: Quarter the head of cabbage and shred these quarters into fine strips with a slicer.
Cut the carrots into small fine strips or process them with a suitable kitchen utensil.
Mix all remaining ingredients in a bowl with a whisk.
Now pour the marinade over it - done!
An important tip:
Although you can eat the coleslaw immediately after preparing it, it tastes best when it has sat overnight in a cool place.
This is how you succeed in the recipe for coleslaw
Servings: 5 Prep Time
: 30 minutes
Waiting Time: 24 hours
Ingredients for the coleslaw
1 kg white cabbage
2 large carrots
3 medium onions
1.5 tbsp salt
1 tbsp ground pepper
100 grams of sugar
200 grams of mayonnaise
100 ml buttermilk
4 tablespoons white wine vinegar
2 teaspoons medium hot mustard
100ml milk
juice of half a lemon
Recipe for coleslaw: preparation
Shred or grate the cabbage into small pieces as you like.
Likewise the carrots.
Cut the onions into very small cubes.
Put everything in a bowl
Place all remaining ingredients in a large bowl and mix well with a whisk.
Pour the sauce over the salad and mix in.
It is best to leave the salad in the fridge overnight – if you have the time and inclination, you can stir again before going to bed so that the sauce can be evenly distributed and absorbed.
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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