°White cabbage 1/4°
°Mayonnaise 3 tbsp
°Milk 3 tbsp
°Vinegar 2 tbsp
°Sugar 2 tbsp
°Salt 1 pinch
Using a sharp knife, cut the cabbage into very thin strips, starting with the tip (it’s easier).
Then peel and grate the carrot with a large-hole grater to obtain pieces about the same thickness as the cabbage.
Whisk together all the ingredients for the sauce. Taste and adjust the seasoning if necessary: the mixture of sweet, salty and acid flavors must be balanced.
Season the grated vegetables with the sauce and mix well. You can serve immediately but it is better to let it rest in the fridge for 1 hour or 2.