Ingredients
Original recipe: 6 side portions. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 600 ggreen cabbage, finely shredded
- 120 gcarrot, grated
- 100 gwhite onion, thinly sliced
- 1000 mlboiling water for blanching
- 200 mldistilled white vinegar, 5% acidity
- 150 mlcool drinking water for dressing
- 1 tspsalt
- 2 tspsugar
- 1 ½ tspdried oregano
Make it
- Put the shredded cabbage in a heatproof bowl and pour over the boiling water. Leave for 1 minute, then drain thoroughly and rinse briefly under cold water to stop the cooking.
- Pat or spin the cabbage dry and place in a clean container with carrot and onion. Toss to distribute the vegetables evenly.
- Whisk vinegar, dressing water, salt, sugar and oregano until the salt and sugar dissolve. Pour over the vegetables and turn several times to coat.
- Cover and refrigerate for at least 1 hour, tossing once halfway through. Drain individual portions lightly before serving and keep the remaining slaw refrigerated; use within 3 days.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.