Coleslaw
By
Grégory Marchand
Chef
Ingredients
(1 people)
- 250 g (8.81 oz) green apples
- 250 g (8.81 oz) red cabbage
- 250 g (8.81 oz) beets (beetroot)
- 250 g (8.81 oz) carrot
- 100 ml (6 3/4 tbsp) cider vinegar
- 50 ml (3 1/2 tbsp) Riesling wine
- 50 g (1.76 oz/4 tbsp) brown sugar
- 20 ml (0.71 oz/scant 1 1/2 tbsp) sunflower oil
- 15 g (0.53 oz/scant 1 tbsp) salt
Instructions
Cut the apples into julienne strips and the cabbage into very thin slices. Shred the beets and carrots. Mix all of the vegetables together. Heat all of the other ingredients in a saucepan to dissolve the salt and sugar. Let cool to room temperature before mixing in the vegetables and marinating overnight.
