COLESLAW RECIPE
I absolutely love this recipe and when I was offered a homemade coleslaw a few years back, it brought some many memories of having barbecues with my family and my Step Grandad’s coleslaw. Just like every recipe that you make yourself never seem to be as good as what you had before, but maybe that is due to the fact that you have so many wonderful memories attached to it.
I am not the biggest fan of raw onion, so I don’t have any in this recipe, but like with all my recipes I want you to go wild and create new memories for you and your loved ones. Just make sure to share your success and tell me all about them.
This recipe is enough for a big barbecue and a good portion for everyone, too. So I do hope that everyone tucks in!
Coleslaw
a perfect side for a barbecue with cabbage and carrots
Equipment
- kitchen machine grater function, food processor OR grater
- big salad bowl
Ingredients
- ½ Cabbage, white around 800g
- 2 Carrots, medium peeled
- 1 tsp Wholegrain mustard
- 120 ml buttermilk (or a mix of this and milk)
- 100 g Mayonnaise
- 2 tbsp Juice from a lemon
- 1 tbsp Vinegar, white wine
- 1 Good pinch Paprika
- 2 tbsp Sugar Feel free to add more or less for personal preference of sweetness
- 1 Good pinch Salt/Pepper
Instructions
- Grate the cabbage and the carrot (either using a manual grater or a kitchen machine) into a large salad bowl.
- Whisk all of the condiments together and pour into the salad bowl.
- Using your hands, scrunch, squeeze and mix together the coleslaw (this will help to bring the flavour along).
- If possible leave overnight to intensify the flavours, but you can also leave simply for a few hours and serve when ready to serve along with the main(s).