Carrot Coleslaw (Cabbage, Carrot & Apple Salad)
A crisp, refreshing coleslaw made by julienning cabbage, carrot, and apple, then tossing them in a tangy-sweet dressing of mayonnaise, olive oil, apple cider vinegar, lemon juice, and honey. Great alongside grilled meats or sandwiches, and just as tasty tucked into gimbap.
Ingredients
Ingredients
- Shredded cabbage, carrot & apple1260g
- Salt1.5 Tbsp
- Mayonnaise3-4 tbsp
- Olive oil3 Tbsp
- Apple cider vinegar4 tbsp
- Lemon juice3 Tbsp
- HoneyTo taste
Directions
- 1
Thinly julienne the cabbage, carrot, and apple. Soak the shredded cabbage in water, rinse it a few times, then drain well.
- 2
Toss the julienned vegetables lightly with salt and let sit for a moment. If you don't want extra liquid, drain off the released water before seasoning further — a light seasoning is fine too.
- 3
Add the mayonnaise, olive oil, apple cider vinegar, lemon juice, and honey, toss well, and refrigerate.
- 4
Enjoy it as a salad, or use it as a filling for gimbap — it's delicious either way.