Cabbage Salad with Kranjska Sausage

Imagine the well-known American coleslaw with fresh, seasonal ingredients, such as young carrots, young cabbage, and young onions. Then add a delicious mayonnaise dressing, and because its a shame to throw them away, also include the healthy leaves of red beets. We assure you that the crunchy and tasty salad, paired with the popular Kranjska sausage, will be an unforgettable combination.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Cabbage, fresh

  • 300 g Carrot, fresh

  • 4 pieces Onion, young

  • 1 bouquet Peach, leaves

  • 100 g Mayonnaise

  • 1 spoon Mustard

  • 1 spoon Vinegar, apple

  • pieces Salt, table

  • pieces Carniolan sausage

Steps

  1. Clean the cabbage and slice it thinly or shred it. Wash the young carrots thoroughly and shred them as well. Slice the onions into half-centimeter thick rings, cut the red beet leaves into strips, and chop their stems into one-centimeter pieces.

  2. In a bowl, add the ingredients for the dressing and mix them well. Pour the prepared dressing over the chopped vegetables and mix everything thoroughly. Place the salad in the refrigerator for at least half an hour.

  3. Place the Kranjska sausage in cold water and cook until it boils. Then remove the pot from the heat and let the sausage sit in the water for another 10 minutes.

  4. Serve the chilled salad alongside the sliced Kranjska sausage and enjoy the fresh flavors of spring.

Nutrition Information (Per 100g)

  • Calories: 60.58 kcal
  • Fat: 3.29 g
    • Saturated Fat: 0.39 g
  • Carbohydrates: 6.18 g
    • Sugars: 3.09 g
  • Protein: 0.58 g
  • Fiber: 1.64 g