Purple Coleslaw Ingredients
- ½ pieces of purple cabbage
- 1 piece of carrot – grater
- 2 cucumbers – grater
- ½ red onion
- 3 – 4 sprigs of fresh coriander
- 1 handful of walnuts
- 1 piece of lentil grater
- 1 handful of sultaniye raisins
Ingredients for Sauce
- 1 tablespoon olive oil
- ½ lime juice
- 1 tablespoon mayonnaise
- 1 tablespoon strained yogurt
Soak Sultaniye grapes in hot water.
Cut your purple cabbage in half.
Place the cabbage on the counter with the root portion at the bottom and slice it thinly.
Place the sliced cabbage in a mixing bowl and rub thoroughly with 1 tablespoon of salt.
Grate the carrot.
Grate only the outside of the cucumbers, do not grate the core parts.
Squeeze the juice of cabbage, cucumber and carrot with a cheesecloth.
Chop the red onion.
Squeeze the cabbage and cucumber thoroughly with a cheesecloth.
Grate Lime’s shell.
Remove the coriander from the stems and chop finely.
Chop coarse walnuts.
Strain the juice of Sultaniye grapes.
Mix everything you chop in a mixing bowl.
Mix all the ingredients for the sauce and mix with the prepared salad and serve.