Coleslaw of Young Cabbage

Coleslow is essentially an ordinary coleslaw salad that Americans love very much. The secret of his success is in the sweet and sour dressing, slightly spicy, slightly spicy. Coleslow is served with any dish - meat, fish, poultry, potatoes, pasta, cereals, sausages and burgers.

Ingredients

• 1 head of young cabbage
• 2 large carrots
• 1 small bunch of parsley
• 2 sprigs of tarragon
• 150 g thick natural yoghurt
• 70 g low-fat kefir
• 2 tbsp. l. mayonnaise
• 1 tbsp. l. honey
• 1 tsp mustard seeds
• 1 tbsp. l. apple cider vinegar
• a pinch of cayenne pepper
• salt, freshly ground white pepper

Directions

1. Chop the cabbage into thin strips. Peel and grate the carrots for Korean carrots into thin long strips, mix with cabbage.
2. Chop parsley and tarragon leaves.
3. For dressing, mix all ingredients until smooth. Pour the dressing over the vegetables, sprinkle with herbs and stir. Let it brew in the refrigerator for 2-12 hours. Serve with grilled meat and burgers.