Sure fire slaw

Sure fire slaw

By
From
The Hang Fire Cookbook
Makes
370g

This version seems to hit just the right notes with our customers when served alongside our barbecue. In fact, people who are usually ‘slaw haters end up being converted after having a taste of our sure fire ‘slaw.

Ingredients

Quantity Ingredient
1kg white cabbage, finely sliced
3 carrots, grated
1 medium white onion, halved and finely sliced
1/2 red bell pepper, deseeded and finely diced
1/2 yellow bell pepper, deseeded and finely diced
4 spring onions, finely sliced
3 tablespoons finely chopped coriander
3 tablespoons finely chopped flat-leaf parsley leaves

For the ’Slaw Cure

Quantity Ingredient
1 lemon, juiced
1 teaspoon fine sea salt
1 teaspoon white sugar

For the Dressing

Quantity Ingredient
50g mayonnaise
3 tablespoons buttermilk, or soured cream
3 tablespoons see method for ingredients
1 teaspoon soft light brown sugar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Method

  1. Combine the cabbage, carrots and white onion in a bowl, add the ingredients for the ’slaw cure and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours, or even overnight (the longer you give it, the less ‘cabbagey’ it will taste). When you’re ready, drain the vegetables, discarding any excess liquid.
  2. Whisk up your dressing in a bowl, taste, and adjust seasoning as you like it.
  3. Add the bell peppers and spring onions to your cured veg, and mix well. Now pour in the dressing. Throw in your chopped coriander and parsley, keeping a sprinkling back, mix once again and refrigerate for 1 hour. Some of the dressing will settle at the bottom, so mix well before serving. Garnish with a little of the reserved chopped herbs.
Tags:
barbecue
BBQ
Southern
America
Deep South
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