Today’s recipe is the perfect side dish if you are planing a BBQ session this weekend. The classic coleslaw is made in no time and if you leave out the mayonnaise and use either yoghurt or soya alternative this side dish is not as heavy as you might think. This time I used the classic mayonnaise dressing. And here is how it works:
ca. 750g cabbage (either the standard white or a mix of red and white cabbage)
4 carrots finely shredded
4 TBS Dijon mustard (you can also mix Dijon mustard and coarse mustard)
2-4 TBS apple vinegar
salt and pepper
Shred the cabbage into fine slices and mix it with carrots in a big bowl. For the dressing mix the mustard, mayonnaise and vinegar and add it to the vegetables. If needed add salt and pepper to the salad. I usually let it chill for at least 30 minutes in the fridge before serving.
Oh and just in case you are wondering where the recipe is from. I adjusted the one from “Texas BBQ” by Jonas Cramby and if you love to grill you definitely need to try some of the recipes from the book. I made the pulled pork and it’s divine!