Red cabbage, carrot & egg coleslaw

Ramona's Cuisine -


It is just fabulous.


☆☆☆☆☆ 0 votes

15 Min
13 Min
Slow Cooker Crock Pot


  • ·
    4 medium carrots (organic)
  • ·
    4 eggs (organic)
  • ·
    1/2 red cabbage (organic)
  • ·
    1 small red pepper
  • ·
    1 onion (red)
  • ·
    1/4 celeriac
  • ·
    parsley (or coriander) finely chopped
  • ·
    1/2 tsp salt
  • ·
    1/4 tsp pepper

  • ·
    2 tbsp mayonnaise
  • ·
    1 tbsp cider vinegar
  • ·
    2-3 tbsp soured cream or yogurt
  • ·
    1 tbsp salad cream
  • ·
    1 tsp sugar

How to Make Red cabbage, carrot & egg coleslaw


  1. Boil the eggs for about 12-13' so they are as hard as they can be. When finished boiling, pour cold water over and set aside.
  2. Shred the cabbage and place it in a big bowl. Sprinkle some salt and give it a good massage. ??
  3. Add the shredded onion, chopped red pepper and the grated carrot.
  4. Peel the eggs and grate them when cooled. Add to the cabbage.
  5. Make the dressing, mix the dressing ingredients in a separate bowl. Add salt and pepper to taste.
  6. Pour the dressing mixture over the cabbage one and give it a good old mix. Add some chopped herbs if you wish, parsley, coriander or dill and mix.

Printable Recipe Card

About Red cabbage, carrot & egg coleslaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Eastern European
Hashtags: #side dish #salad

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