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🍽️ Crunchy Red Cabbage Slaw with Fresh Orange Mayonnaise
305 kcal · 30 min · 4 servings
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Ingredients
- Red cabbage, fresh 400 g
- Carrots 250 g
- Onions, red 1 pc.
- Oranges 2 pc.
- Eggs 1 pc.
- Mustard 2 tsp
- Salt pinch
- Pepper, black ground pinch
- Sunflower oil 200 ml
Instructions
- 1. Thoroughly wash the red cabbage under running water.
- 2. Cut the head into four quarters and remove the hard core.
- 3. Cut the red cabbage into large chunks.
- 4. Place the cabbage pieces into the mixing container.
- 5. Chop the cabbage for 15 seconds on speed 5.
- 6. Transfer the chopped cabbage into a large bowl.
- 7. Peel and clean the carrots.
- 8. Cut the carrots into large chunks.
- 9. Chop the carrots in the mixing container for 10 seconds on speed 5.
- 10. Add the shredded carrots to the bowl with the red cabbage.
- 11. Halve the onion and remove the outer skin.
- 12. Cut the onion into large cubes.
- 13. Chop the onion in the mixing container for 7 seconds on speed 5.
- 14. Add the onion pieces to the bowl.
- 15. Mix all vegetable ingredients in the bowl thoroughly.
- 16. Cut off the white pith and membranes from the orange.
- 17. Carefully cut the fruit segments out of the membranes.
- 18. Catch the released orange juice in a container.
- 19. Set aside the orange segments.
- 20. Place an egg, 2 tablespoons of the collected orange juice, mustard, salt, and pepper into the clean mixing container.
- 21. Whisk the ingredients for 10 seconds on speed 5.
- 22. Place the measuring cup loosely on top of the mixing container lid.
- 23. Run the machine for 3 minutes on speed 4.
- 24. Pour the oil first slowly and then slightly faster along the edge of the measuring cup into the container.
- 25. Adjust the finished mayonnaise to your taste.
- 26. Mix the mayonnaise with the red cabbage vegetables.
- 27. Let the salad marinate in the refrigerator for at least 30 minutes.
- 28. Taste the salad again before serving.
- 29. Gently fold the orange segments into the salad.
Nutrition per serving
- kcal: 305
- Protein: 5 g · Fett/Fat: 24 g · Carbs: 21 g