Coleslaw

Ingredients

• Young cabbage — 500 g
• Large carrot — 200 g
• Red onion — 130 g
• Salt

Steps

1. Finely slice or shred the cabbage, sprinkle with salt, and massage it with your hands until it softens and releases a little liquid.
2. Cut the carrot into thin julienne strips or grate it on a coarse Korean-style grater; slice the red onion into thin half-rings.
3. Combine the softened cabbage, carrot, and red onion in a large bowl.
4. Prepare the dressing (see 'Creamy dressing' subrecipe), pour it over the vegetables, toss well to combine, and serve alongside meats or as a side.

Creamy dressing

• Sour cream — 100 g
• Grainy mustard — 1 tbsp
• Apple cider vinegar — 2 tbsp
• Sugar — 1 tbsp
• Ground black pepper — 1 tsp
• Paprika — 1 tsp
• Salt — 0.5 tsp

1. Whisk together the sour cream, grainy mustard, apple cider vinegar, sugar, ground black pepper, paprika, and salt until smooth and well combined.
2. Taste and adjust seasoning if needed, then use to dress the salad.