Coleslaw

Coleslaw

By
From
Ben's BBQ Bible
Serves
8
Photographer
Billy Law

Coleslaw is one of those dishes that has had so many variations over time that the true original has been lost — and I’m certainly not saying that this is it!

Needless to say, coleslaw has become part of barbecue folklore, as it goes so well with barbecued meat and fish. Originally, before the invention of mayonnaise, it was made with a vinegar-based dressing. This recipe gives a healthy twist to the mayo-based varieties around these days. If you prefer mayo, then knock yourself out and use it!

I prefer to use white cabbage, but you can substitute savoy or use red cabbage for colour.

Ingredients

Quantity Ingredient
125ml cider vinegar
1/2 cup sugar
800g white, savoy or red cabbage
3 large celery stalks
1 tablespoon dijon mustard
1/2 teaspoon celery seeds
2 firm red apples, finely sliced into matchsticks
3-4 tablespoons greek yoghurt
1/2 cup roughly chopped mint
salt
freshly ground black pepper

Method

  1. Place the vinegar and sugar in a small saucepan and bring to the boil to dissolve the sugar. Remove from the heat and allow to cool.
  2. While the vinegar mix is cooling, finely slice the cabbage and celery using a sharp knife or a Japanese mandoline.
  3. When the vinegar mixture has cooled, add the dijon mustard and celery seeds, then combine with the cabbage and celery. For the best result, leave this to stand overnight in order to extract the most flavour. Otherwise, allow it to stand for at least 2–3 hours.
  4. Before serving, add the apple, yoghurt and mint, and season to taste.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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