The ultimate summer coleslaw: Simple, quick, and nutritious

You're already planning what to prepare for the weekend dinner. But what about the coleslaw? Although plenty of fresh vegetables are at the stalls now, sometimes we don't know what to make out of them. This coleslaw is simple, quick, and delicious. You'll come back to this recipe during the week as well.

Dinner without coleslaw doesn't taste the same. It's an essential "icing on the cake." However, it's not just about the taste but also the health benefits. Nutritionists emphasize eating more vegetables and fruits during summer, especially during heatwaves. This is because they help with proper hydration.

You only need three vegetables to make a tasty, vitamin-packed coleslaw for dinner. The key to success, however, is the proper dressing and an ingredient that enhances the dish's flavor. The secret ingredient here is nigella seeds toasted in a dry pan. You'll prepare the dressing from a few simple ingredients that you probably already have in your kitchen – lemon and olive oil or your favorite oil, such as sunflower oil.

You can modify the basic recipe according to your preferences by adding onions, apples, fresh or pickled cucumbers, and peppers. It's always good to add a green touch – parsley, dill, and basil work well with this coleslaw.

Ingredients:

          
• 3 carrots
• 1 cup of chopped red cabbage
• 2 yellow peppers or 1 leek

For the dressing:

              
• 4 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of honey or sugar
• Salt and pepper to taste

Additionally:

      
• Greens to taste
• 2 tablespoons of nigella seeds

Preparation:

                                  
1. Peel the carrots and grate them on a large grater.
2. Add the cabbage to the grated carrots.
3. Wash the peppers, dry them, and cut them into thin strips (peel and thinly chop the leek). Add them to the already prepared vegetables.
4. Wash, dry, and finely chop the greens.
5. Pour the nigella seeds onto a dry, hot pan, and quickly toast them.
6. In a small bowl, mix the olive oil, honey, and lemon juice. Season the dressing to taste with salt and freshly ground pepper.
7. Thoroughly mix the chopped vegetables with the dressing and 1 tablespoon of nigella seeds in a large bowl.
8. Taste the salad and optionally season it with salt and pepper. You can also season the salad with other spices or herbs.
9. Cover the bowl with plastic wrap and place it in the refrigerator for 10-15 minutes.