American slaw

American slaw

By
From
Meat
Serves
6
Photographer
Dean Cambray

There are a million versions of this classic barbecue salad. It’s best if you can make it a few hours ahead of time, which softens the cabbage a little and allows the flavours to develop.

Ingredients

Quantity Ingredient
500g white cabbage or savoy cabbage, very thinly sliced
2 carrots, peeled and grated
1 small red onion, very thinly sliced
2 granny smith apples, finely sliced into matchsticks
1/3 cup parsley leaves
salt
freshly ground black pepper

Dressing

Quantity Ingredient
1/4 cup cider vinegar
1 tablespoon soft brown sugar
1 cup thick mayonnaise
1 teaspoon celery seeds
1 tablespoon dijon mustard

Method

  1. In a large mixing bowl, combine the cabbage, carrots and onion and toss gently.
  2. To make the dressing, combine the vinegar and sugar in a small saucepan and heat gently until the sugar has dissolved. Remove from the heat and leave to cool. When cold, whisk into the mayonnaise, then stir in the celery seeds and mustard.
  3. Pour the dressing onto the slaw and toss well. Leave to stand for a minimum of 2 hours, or overnight if possible, for the flavours to combine. Just before serving, stir in the apple and parsley and season to taste.
Tags:
Meat
Adrian
Richardson
La
Luna
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