We cut the cabbage into very thin slices. In doing so, Due to the natural shape of this vegetable, we will obtain a very fine julienne cut, almost in threads. We put the cabbage in a bowl and do the same operation with the carrots and the apple.
We mix and work the three ingredients well so that they are distributed evenly. If we want to add onion which is an optional ingredient We cut it in the same way and mix it with the rest of the food.
To make the sauce, we mix 4 tablespoons of creme fraiche (we can also use cream) with 2 tablespoons of mayonnaise and 2 dessert teaspoons of mustard. We add a good jet of vinegar and we move it with some rods until it becomes a homogeneous cream.
We dress the salad with the sauce, stir well so that it is distributed among the “threads” of cabbage, carrot and apple and we leave it in the fridge a minimum of two hours before serving. In doing so, we remove any liquid that the cabbage may have released and enjoy its delicious sweetish flavor that goes so well with grilled meats.