The secret ingredient elevates coleslaw to pork chop perfection

The starch sides I serve with pork chops vary depending on the mood of family members. Yet the coleslaw for pork chops has remained the same for a long time. The kids have become so accustomed to it that they can't imagine a different pairing on their plates. And I’m all for it, as it ensures that the kids will get a solid portion of vitamins besides meat and potatoes from dinner. Plus, it's not much work for me because this coleslaw is a no-brainer.

In this recipe, the leading role is played by what you surely know well: Napa cabbage. The rest are just additions: onion, carrot, pickles, and a few spices. Speaking of spices, I always add a little… powdered sugar to this coleslaw. It gives the dish wonderful smoothness, but there's so little of it that I don't worry about health issues. All positives!

Ingredients:

• ½ Napa cabbage
• ½ red onion
• 2 pickles
• 1 carrot
• 1 tablespoon of wine vinegar
• 2 tablespoons of mayonnaise
• 1 tablespoon of natural yogurt
• 1 teaspoon of powdered sugar
• 1 tablespoon of chopped parsley
• Salt and pepper to taste

Preparation method:

1. Start with the red onion. Slice it thinly, add salt and wine vinegar, and place it in the fridge for 10 minutes.
2. Finely shred the cabbage, grate the carrot, and dice the pickles.
3. Transfer all ingredients to a salad bowl.
4. Add the onion, chopped parsley, mayonnaise, natural yogurt, and powdered sugar. Season to taste with salt and a minimal amount of pepper. Done!