Chinese-inspired coleslaw: A crunchy, healthy delight

Sometimes, coleslaws in Chinese bars are much better than the main dishes. You have to admit that Asians prepare them masterfully. With just a few cheap ingredients, they taste unforgettable and go well with many dishes. The chef revealed to me the secret behind them.

The ingredients of this coleslaw are not impressive: cabbage, carrot, and onion. However, the secret lies in the marinade, which makes the vegetables taste sweet and sour. Additionally, they are pleasantly crunchy.

Cabbage coleslaw is nothing new in our local cuisine. However, we usually just drizzle it with oil or olive oil. Is the "Chinese" version tastier? That's a tough question, but it's best to simply eat coleslaw as often as possible because it's a great source of vitamins and fiber. In this case, it's also an opportunity to eat cabbage raw, and in this form, it's most valuable for health.

We often don't appreciate cabbage, but it's a vegetable rich in vitamins and minerals. It's a good source of vitamins A, C, E, and B. Additionally, it contains potassium, magnesium, calcium, and phosphorus. Consuming cabbage helps to strengthen the immune system and improves the body's overall condition. Cabbage also has a good effect on the circulatory system. Studies show that regular consumption can help lower bad cholesterol levels, reducing the risk of atherosclerosis and other heart diseases. Additionally, cabbage contains flavonoids and antioxidants, which support the health of blood vessels.

Ingredients:

• 1/2 small head of cabbage
• 1 large carrot

1 large onion

Coleslaw marinade: 

• 1/4 cup rice or spirit vinegar (preferably 6% acidity; if higher, add less)
• 1/3 cup oil
• 2 tablespoons sugar
• 1 flat teaspoon salt
• 1 clove garlic

Preparation method:

1. Finely slice the cabbage and grate the carrot.
2. Peel the onion, cut it into thin feathers, and add to the other vegetables.
3. In a pot, pour oil and vinegar. Add sugar, pressed garlic, and salt.
4. Heat the mixture until the sugar and salt dissolve. Stir the marinade while heating. It should be hot but not boiled.
5. Add the hot marinade to the vegetables and mix.
6. Press the vegetables with a spoon and let them sit for at least an hour to blend the flavors.