Recreate your favorite Chinese diner coleslaw at home: the perfect side dish recipe

Cutlets, roast meat, or even a fried egg – having a salad for dinner is simply essential. My family, led by yours truly, adore a basic salad reminiscent of a Chinese restaurant. We used to order it regularly, but ever since I discovered the perfect recipe through a lot of trial and error, I have stopped ordering it from restaurants and started making it at home with ease.

One might assume that it's nothing extraordinary, just cabbage and carrot. But the secret lies in the marinade, which imparts a sweet and sour taste to the vegetables. This simple combination tastes absolutely delightful, with only the crunch of vegetables and murmurs of appreciation trailing from behind the plates about this unassuming side dish.

I recommend preparing the salad a day prior to allow the flavors to marinate effectively in the fridge.

Ingredients:

• Half a small head of cabbage,
• 1 large carrot,
• 1 large onion.

For the dressing:

• 1/4 cup of rice or spirit vinegar (best if it's 6 percent, if it's more, use less),
• 1/3 cup of oil,
• 2 tablespoons of sugar,
• 1 flat teaspoon of salt,
• 1 clove of garlic.

Instructions:

1. Shred the cabbage and grate the carrot.
2. Peel the onion, slice it into thin strips, and add it to the other vegetables.
3. Into a pot, pour the oil and vinegar. Add the sugar, squeezed garlic, and salt.
4. Heat the ingredients until the sugar and salt dissolve. Stir the dressing while it's heating. It should be hot, but not boiling.
5. Introduce the hot dressing to the vegetables and mix thoroughly.
6. Press down the vegetables with a spoon and let it sit for at least an hour for the flavors to come together.

White cabbage salad is a light, crunchy side dish that pairs perfectly with the strong flavors of meats, vegetables and sauces. It ticks all the flavor boxes just like your favorite Chinese diner coleslaw, and it costs mere pennies to prepare.