Coleslaw, also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. One of the best things about coleslaw is that you can use this as a base recipe and throw anything else in you like to personalise it. Personally, coleslaw should always be found at a BBQ it goes with everything. It is a great accompaniment to your burgers, sausages, chops, ribs – everything.
You can choose your cabbage as well. If you really don’t like red cabbage then use white and vice versa. You can buy the bagged cabbage but it doesn’t always have that crunch that fresh cabbage has. It is also one of those dishes you can make ahead. Shred the cabbage and keep it in a airtight bag up to a couple days ahead and you can do the same with the dressing, making it ahead and keeping it in an airtight container. The longer you leave the cabbage etc in the dressing the softer it becomes, so if you like a crunch then add the dressing at the last moment. One to play with before your next BBQ.
- 6 carrots, peeled
- 1 small white cabbage
- large pinch, golden caster sugar
- 3 tbsp cider vinegar
- 1 tbsp mustard (any you’ve got)
- 200g mayonnaise
- 1 red apple, cut into matchsticks (optional)
- 100g cheddar, grated (optional)
- Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve.
Recipe sourced from BBC Good Food
More Side Dishes here