Here it is: the perfect simple coleslaw that goes so well with all the burgers, and other smoked or grilled meats in this barbecue season! With green and red cabbage, shredded carrots, a red onion, some appels and a creamy dressing, this coleslaw is crunchy, creamy and simple. But simple is how it should be, the freshness and tangy flavour of this salad balances out the richness of grilled barbecue meats.
Coleslaw, with dressing, the longer it sits, the more liquid is released from the veggies, which can make the slaw a bit soggy and wet..
If you’re planning on bringing this salad with you to a barbecue party, and if you’re making the slaw a day or two ahead. Then I suggest you could prep the veggies, and then storing them (without the dressing) in a container in the fidge until you need them. You could also make the dressing ahead, and store this also in a container in the fridge.
Whenever you need the salad, all you have to do is mix the slaw and dressing together. Enjoy!
Coleslaw
This coleslaw is exactly what a good slaw should be: crunchy, creamy and easy. With red and green cabbage, a few carrots, slices of apple, and a red onion, it's simple but that's as it should be.
Ingredients
- 2 tablespoons mayonnaise
- 4 tablespoons yoghurt
- 2 tablespoons mustard
- 1 tablespoon honey
- 3 tablespoons apple cider vinegar
- 300 g red cabbage
- 300 g green cabbage
- 100 g carrot
- 1 red onion
- 2 apples
- 1 tablespoon parsley
Directions
- Step 1 Cut the cabbages in half and peel off the outer layers. Cut each half into quarters, and cut out the core in the middle. Slice each quarter into thin shreds, or put the quaters in a food processor with a shredding blade. Put the shredded cabbage in a large bowl.
- Step 2 Peel the carrots, and cut them into very thin slices or shred them using a food processor (you can also buy pre-shredded carrot if you don’t have a food processor). Transfer the shredded cabbage to the bowl with the cabbage.
- Step 3 Cut the red onion into halves, and cut into thin slices.
- Step 4 Cut the apple into little cubes (I always leave the skin on the apples, as the skin contains most of the fibers and vitamins). Mix the apple cubes, and red onion with the carrot and the cabbage in the large bowl.
- Step 5 For the dressing: mix the mayonnaise, yoghurt, apple cider vinegar, honey, and mustard. Add some salt, sugar, or more vinegar to taste.
- Step 6 Pour the dressing over the shredded mix in the large bowl. Toss genly to combine (I always use my hands), making sure all the shreds are coated evenly.
- Step 7 Tip: If you’re making this salad more than an hour of two ahead. Add the dressing until just before serving, this will keep the crispness of the salad.
