Substances
White cabbage, ¼ if giant or ½ if small
Vinegar (ideally apple), 2 or 3 tablespoons
Black olives, 100 g
Do-it-yourself or common mayonnaise, 1/2 cup
Heavy cream, ½ cup
Salt to style
Preparation
– Wash and lower the cabbage into very tremendous julienne strips.
– Beat the heavy cream and add ½ a teaspoon of salt.
– Pitte the olives and lower them into quarters.
– Cowl the cabbage julienne with ice water and go away it within the fridge for half-hour.
– Drain and dry.
– Add the vinegar, cream, mayonnaise and olives.
– Let it relaxation for half an hour and serve.
