Wash the cabbage, cut it in half and remove the stalk. Peel the carrots and the onion. Wash the parsley and chop it finely. Cut the cabbage, red onion and carrots into fine strips, add Hengstenberg white wine vinegar, salt and sugar. Mix the salad with your hands.
Put mustard, egg yolk, Hengstenberg white wine vinegar, salt and pepper in a bowl and whisk to combine. Slowly add the oil while stirring steadily until the mayonnaise has the desired creamy consistency. Then season with the zest of half a lemon.
Serve the salad in a bowl and garnish with the greens of the carrots. Coleslaw is particularly popular on burgers, as a side dish with juicy spareribs or with meatballs served with mustard. This creamy, crunchy coleslaw is the perfect companion and matches almost any dish.
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8 tbsp Hengstenberg White Wine Vinegar
1 bunch parsley (flat-leaf)
2 carrots with carrot greens
1 tsp sugar
1 red onion
1 tbsp mustard
1 egg yolk
200 ml sunflower oil
2 - 3 tbsp Hengstenberg White Wine Vinegar
½ lemon zest
Salt & pepper