Reinventing coleslaw: A vibrant twist with red cabbage

Red cabbage coleslaw tastes very similar to the original, so you can successfully serve it with both burgers and traditional cutlets. I added one more ingredient to my recipe, which gives the salad a slightly oriental twist. Just like with the classic coleslaw, it is worth preparing this version a few hours before serving so the ingredients can meld together.

Both types of cabbage are healthy and rich in vitamin C, with red cabbage containing more of it than its white counterpart. It is also richer in vitamin A and B vitamins. Additionally, it has anti-inflammatory and anti-cancer properties. This is thanks to the antioxidants responsible for its red colour.

On the other hand, white cabbage has more vitamin K and folic acid, which is also recommended for cancer prevention. If you don't want to choose, you can mix both types of cabbage in the salad.

Recipe for red cabbage coleslaw

In my coleslaw recipe, the dressing is made with the addition of peanut butter. You can omit this ingredient and conventionally mix mayonnaise with sour cream or natural yogurt.

Ingredients:

• half a head of red cabbage,
• 1 carrot,
• 1 onion,
• 3 tablespoons of mayonnaise,
• 1 tablespoon of peanut butter,
• 1 tablespoon of natural yogurt,
• juice from half a lemon,
• salt and pepper to taste.

Instructions:

1. Shred the cabbage into thin strips using a knife. Place it in a bowl, add a teaspoon of salt, and knead by hand.
2. Add the carrot grated on a coarse grater and finely chopped onion. Drizzle the vegetables with the juice from half a lemon.
3. Prepare the dressing in a separate container. Mix mayonnaise with peanut butter and yogurt. Add to the salad.
4. Season with a pinch of salt and pepper. Mix again and refrigerate for at least 2 hours.

Try making peanut butter yourself. It's an excellent alternative to store-bought products, which don't always have a good composition. The recipe is very simple. Just use two cups of hazelnuts and a bit of vegetable oil.

Spread the nuts on parchment paper and roast them in an oven preheated to 200°C. Roast them for about 10 minutes, stirring a few times to avoid burning. Once cooled, transfer the nuts to a high-power blender and grind them into a paste. Gradually add vegetable oil, such as sunflower oil, until the mixture reaches the desired consistency.