Coleslaw and Carrot Salad

Fresh and crunchy coleslaw and carrot salad with a touch of oregano and vinegar.

Ingredients

• ½ kg Finely sliced white cabbage
• 2 units Shredded carrot
• ½ unit Thinly sliced white onion
• 4 tablespoons White or apple cider vinegar
• 1 teaspoon Dried Mexican oregano
• 1 teaspoon Granulated sugar
• ½ teaspoon Coarse salt
• ¼ teaspoon Ground black pepper
• 1 unit Thinly sliced serrano chile (optional)

Directions

1. Finely slice the white cabbage and shred the carrot. Cut the white onion into thin julienne strips. Finely chop the serrano chile if using.
2. In a large bowl, combine the cabbage, carrot, onion, and chile (if using).
3. Prepare the dressing by blending or whisking the vinegar, oregano, sugar, salt, and pepper.
4. Pour the dressing over the vegetables. Mix well with your hands or utensils until combined.
5. Refrigerate for at least 20 minutes to allow the flavors to meld.
6. Taste and adjust seasoning before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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