Salata de Varza (Coleslaw)

Name: Salata de Varza (Coleslaw)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 medium carrots, peeled and grated; ½ large white cabbage, shredded; 3 tbsp. mayonnaise; 2 tbsp. extra-virgin olive oil; 2 tbsp. white wine vinegar; Kosher salt and freshly ground black pepper, to taste; Fresh dill sprigs, for garnish

Serves
serves 8

LANDON NORDEMAN

The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.

Ingredients

3 medium carrots, peeled and grated
½ large white cabbage, shredded
3 tbsp. mayonnaise
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
Kosher salt and freshly ground black pepper, to taste
Fresh dill sprigs, for garnish

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Instructions

Step 1

Combine carrots and cabbage in a large bowl. Whisk together mayonnaise, oil, and vinegar in a small bowl and pour over cabbage mixture. Season with salt and pepper and toss to combine. Let coleslaw sit for 30 minutes to allow flavors to meld; serve at room temperature or chilled.

Combine carrots and cabbage in a large bowl. Whisk together mayonnaise, oil, and vinegar in a small bowl and pour over cabbage mixture. Season with salt and pepper and toss to combine. Let coleslaw sit for 30 minutes to allow flavors to meld; serve at room temperature or chilled.