Nov 18, 2010

Salata de Varza (Coleslaw)

The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.

Credit: Landon Nordeman

3 medium carrots,
   peeled and grated
1/2 large white cabbage,
   shredded
3 tbsp. mayonnaise
2 tbsp. extra-virgin olive
   oil
2 tbsp. white wine vinegar
Kosher salt and freshly ground black
   pepper, to taste
Fresh dill sprigs, for garnish

Combine carrots and cabbage in a large bowl. Whisk together mayonnaise, oil, and vinegar in a small bowl and pour over cabbage mixture. Season with salt and pepper and toss to combine. Let coleslaw sit for 30 minutes to allow flavors to meld; serve at room temperature or chilled.

SERVES 8