Cabbage salad with cheddar

1. 

early white cabbage 1.3 lb (600 g)

Clean the cabbage, wash it and let it drip. Grate coarsely on a grater or cut finely.

2. 

salt 1 tsp

Put the cabbage in a bowl, salt and let it rest for 20 minutes. Then wring it lightly and if it has released a lot of water, strain it partially.

3. 

carrots 7 oz (200 g)

Peel, wash and grate the carrot coarsely.

4. 

celery 5.25 oz (150 g)

Peel, wash and grate a celery gently.

5. 

onion 1.75 oz (50 g)

Peel the onion and chop finely.

6. 

sugar granulated 0.75 oz (20 g) • ground black pepper 0.5 tsp • balsamic vinegar 2 tbsp

Add the vegetables to the cabbage, add a little sugar, spices and the vinegar. Stir.

7. 

sour cream (fat 14-18%) 7 oz (200 g) • mayonnaise 3.5 oz (100 g)

Add sour cream and a little mayonnaise. Stir.

8. 

cheddar cheese 5.25 oz (150 g)

Grate the cheese coarsely and add to the salad.

9. 

Let the salad rest in the fridge, preferably overnight.