Reinventing coleslaw: A red cabbage twist with a nutty flair

Red cabbage coleslaw tastes very similar to the original, so you can confidently serve it with both burgers and traditional cutlets. I included an additional ingredient in my recipe, which gives the salad a slight oriental twist. As with classic coleslaw, it's best to prepare this version a few hours before serving so the flavours can meld together.

Both types of cabbage are healthy and rich in vitamin C, with red cabbage containing more than its white counterpart. It is also richer in vitamin A and B vitamins. Additionally, thanks to the antioxidants responsible for its red colour, it has anti-inflammatory and anti-cancer properties.

Conversely, white cabbage contains more vitamin K and folic acid, which are also beneficial in cancer prevention. If you don't want to choose, you can combine both types of cabbage in the salad.

Recipe for red cabbage coleslaw

In my coleslaw recipe, the dressing is made with the addition of peanut butter. You can omit this ingredient and instead mix mayonnaise with sour cream or natural yoghurt.

Ingredients:

• half a head of red cabbage,
• 1 carrot,
• 1 onion,
• 3 tablespoons of mayonnaise,
• 1 tablespoon of peanut butter,
• 1 tablespoon of natural yoghurt,
• juice from half a lemon,
• salt and pepper to taste.

Instructions:

1. Shred the cabbage into thin strips using a knife. Place it in a bowl, add a teaspoon of salt, and knead by hand.
2. Add the carrot grated on a coarse grater and finely chopped onion. Drizzle the vegetables with the juice from half a lemon.
3. Prepare the dressing in a separate container. Mix mayonnaise with peanut butter and yoghurt. Add to the salad.
4. Season with a pinch of salt and pepper. Mix again and refrigerate for at least 2 hours.

Try making peanut butter yourself. It's an excellent alternative to shop-bought products, which don't always have a good composition. The recipe is very simple. Just use two cups of hazelnuts and a bit of vegetable oil.

Spread the nuts on parchment paper and roast them in an oven preheated to 200°C for about 10 minutes, stirring occasionally to avoid burning. Once cooled, transfer the nuts to a high-power blender and grind them into a paste. Gradually add vegetable oil, such as sunflower, until the mixture reaches the desired consistency.