Coleslaw is crunchy and very popular as an accompaniment to barbecues and burgers. Ideal to prepare in advance. You can cut the cabbage particularly quickly and easily with a vegetable slicer. I use my food processor for this. If you want, you can also cut the cabbage into fine strips with a knife.
Coleslaw develops its full flavor if you leave it in the fridge for at least a few hours or even overnight after preparation.
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‍ Ingredients:
about 14 oz (400 g) white cabbage
5 (200 g) carrots
½ cup (70 g) cashew kernels
5 oz (150 g) mayonnaise
2 4 tsp honey or sugar
1 tbsp vinegar
1 2 tsp curry
1 tsp salt
pepper to taste

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Gülcan Klein, Maria Montessoristraat 1B, 1068 PC Amsterdam, Netherlands, +31657753293, Btw ID: NL003151327B57