A great recipe for a salad buffet at celebrations. The cold coleslaw tastes refreshing and delicious, especially in summer.
- 4 tbsp vinegar
- 1 teaspoon caraway seeds
- 6 tbsp oil
- 1 teaspoon rice malt
- White cabbage
Remove the outer leaves from the cabbage, cut out the stalk and quarter the cabbage. Cut into fine strips with a sharp knife.
Put in a bowl, add plenty of salt and let steep for about 30 minutes. Pour off the excess water and squeeze the herb well.
Make a marinade from vinegar, oil, rice malt and caraway seeds and pour over the cabbage. Season to taste with pepper and mix well.