1 small head white cabbage | cut into thin strips
5 carrots | peeled and ganged
2 Kohlrabi | peeled and cut in Julienne (fine stripes)
3 apples | e.g. Fuji, peeled, gutted and cut in Julienne (fine stripes)
1/2 fresh pineapple | removed the strunk, quartered and sliced
1 1/2 El sugar
1 Tl salt or to taste
300 ml good mayonnaise
300 ml yogurt
Sesame Soy Dressing
2 tablespoons bright soy sauce
2 tablespoons or apple cider vinegar
1 tablespoon honey
2 tbsp sesame L
140 ml plants L
2 peperoncini | crushed (or only one if you do not like it so sharp)
4 tbsp sesame seeds | In a heavy pan without fat and oil roasted)
1. The cabbage in the food processor or with a large, sharp knife
Cut into fine strips.
2. For the carrots you use either the rasp insert of the
Fooding machine or you rasp by hand on a square.
Add to cabbage.
3. Continue with the remaining vegetables and together with the fresh
Pineapple, add to the sugar, salt and vinegar to cabbage. Good
4. Make dressing. For the creamy version: in a bowl of the
Mix Mayonnaise with the yogurt. Enough dressing about the
Put cut vegetables to moisten it. Cold or at
Serve room temperature.
For the sesame soy version: the ingredients in the specified order
Mix in a measuring cup. The roasted sesame seeds for
Give vegetables followed by the dressing.
Recipe from Cynthia Barcomi'sCookbook for festivals
Photo © Maja Smend