900 ml very finely shredded white cabbage
50 ml finely shredded carrot (about 1 carrot)
½ finely shredded apple
(100 ml finely crushed pineapple)
30 - 50 ml mayonnaise or light mayonnaise
about 125 g (or to taste) crème fraîche or sour cream
3 tbsp sugar
½ - ¾ tbsp apple wine vinegar or white wine vinegar
If using winter cabbage, put the shredded cabbage in a colander and pour boiling water all over it, to make it softer.
Drain the cabbage, squeeze it as dry as possible and let it cool.
Young and tender summer cabbage does not have to be rinsed.
Mix the shredded apple and carrot with the cabbage. Add the pineapple, if you like.
Mix the ingredients for the dressing and pour over the salad. Toss, cover and let stand in refrigerator for
2 hours before serving.