Crème Fraîche Coleslaw
Making a Crème Fraîche Coleslaw, a fresh cabbage salad, is quick and easy. This dish combines crunchy vegetables with a creamy, sweet, and sour dressing, giving you a fresh, slightly sweet salad.
Ingredients
Dressing
- 6 tablespoons mayonnaise
- ½ cup crème fraîche
- 2 tablespoons sugar
- 1 tablespoon white wine vinegar
- 1 teaspoon caraway seeds
- 2 cloves garlic crushed
Coleslaw
- 3 cups white cabbage finely chopped
- 3 cups red cabbage finely chopped
- 3 cups carrots julienne cut
- 2 red onions chopped
- 2 tablespoons Fresh Parsley finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Make the dressing
- In a bowl, mix the mayonnaise, crème fraîche, sugar, vinegar, caraway seeds, and garlic. Stir well.6 tablespoons mayonnaise, ½ cup crème fraîche, 2 tablespoons sugar, 1 tablespoon white wine vinegar, 1 teaspoon caraway seeds, 2 cloves garlic
Coleslaw
- Place the finely chopped white cabbage, red cabbage, carrot, and onions in a large bowl and mix.3 cups white cabbage, 3 cups red cabbage, 3 cups carrots, 2 red onions
- Pour the dressing over the vegetables in the bowl.
- Mix everything well so that the vegetables are covered with the dressing.
- Sprinkle finely chopped parsley over the salad.2 tablespoons Fresh Parsley
NOTES
1. Vegetables: The cabbage and carrot can be bought ready-cut in the supermarket, ensuring that you can put this recipe together within 5 minutes. However, you can also quickly chop the vegetables yourself with a grater (large for the cabbage and a small grater for the carrot).
2. Crème Fraîche: can be replaced with sour cream or Greek yogurt (slim version).
3. Storage
- Refrigerator: Up to 3 days in an airtight container.
Nutrition
Calories: 1311kcal | Carbohydrates: 124g | Protein: 17g | Fat: 89g | Saturated Fat: 22g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 974mg | Fiber: 27g | Sugar: 74g | Vitamin A: 69786IU | Vitamin C: 286mg | Iron: 6mg
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