English15 min
Coleslaw
Cabbage and carrot with a mayonnaise dressing.
Keeps: Fridge 2d · Don't freeze. Dressed greens wilt. Keep the dressing separate if you can.
Prep15 min
Ingredients6
Cook0 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
110
Calories
441 kcal in this batch
Protein
1.7 g
Fat
8 g
Carbs
9.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Vinegar
Lemon juice · 1:1. Same job: acid. Taste before you add more.
Method
- 1
Slice the cabbage thin.
- 2
Grate the carrot.
- 3
Stir the mayonnaise, the vinegar, the salt, and the sugar.
- 4
Toss it with the cabbage and the carrot.
- 5
Let it sit 10 minutes.
Cook's notes
A small cabbage. Use half.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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