Chapter 1: The Coleslaw
1 White Cabbage
250 g Mayonnaise (~50% fat)
200 g Sour Cream (~40% fat)
5 tbsp White Wine
Salt & Pepper
Step 1: Cut the coleslaw into small slices. Cut the carrots mandolin or rasp them.
Step 2: Combine mayonnaise and sour cream and add white wine until the mix becomes creamy. Add salt & pepper to taste.
Step 3: Mix the salad and dressing until well combined. Put into the fridge over night.