Krautsalat (German-style coleslaw)

Ingredients

• White or pointed cabbage — 700 g
• Carrots — 300 g
• Small red onions — 150 g
• Sugar — 1 tbsp
• Salt — 1 tsp
• Lemon (juice) — 0.5 pcs
• Sweetcorn (drained) — 150 g
• Pickled gherkins — 150 g
• Salad mayonnaise — 3 tbsp
• Cream — 100 ml
• Black pepper
• Fresh parsley, chopped — 3.5 tbsp

Steps

1. Shred the white or pointed cabbage fine using a food processor or grate it thinly; place in a large bowl.
2. Grate the carrots into fine strips and slice the red onions very thinly; add them to the bowl with the shredded cabbage.
3. Sprinkle the sugar, salt and the juice of half a lemon over the vegetables and knead firmly with your hands so the cabbage structure softens and the flavors start to develop.
4. Cut the pickled gherkins into thin strips and drain the sweetcorn; add both to the cabbage mixture.
5. Add the salad mayonnaise, cream and the chopped parsley to the bowl, season with a little black pepper and mix everything thoroughly until evenly coated.
6. Serve the coleslaw immediately, or for best flavor refrigerate for a few hours before serving to let it meld.