That barbecue must have, the accompaniment to jerk chicken and the perfect top to a jacket potato…. yep, it’s coleslaw!
The first mention of coleslaw came from an old Dutch recipe book back in the 18th century, but fast forward a few hundred years and this dish is most commonly associated with the US of A and it’s fried delicacies and celebrations. In the UK, it’s easily accessible from supermarkets, salad bars and even at your local pub. It’s everywhere! And the brits go mad for the creamy side dish, I mean, what’s a burger without its perfect side?
Coleslaw is most commonly made white cabbage, white onions, carrots, mayonnaise and often a dash of vinegar, but my recipe takes a little twist on the classic. I don’t eat mayonnaise due to an egg allergy, so my Mom has always made me a “special coleslaw” for barbecues and summer dishes so I’m included in the goodness – and in all honesty, this version gets so many better reviews than the regular stuff. It’s also lower in fat, packed with flavour and popping with colour! So, shall we see how to create this delicacy?
What you need (makes enough for 4 side portions)
• 1/3 red cabbage
• 2 red onions
• 1 carrot
• 2 tbsp of low fat creme fraiche
• Lemon juice
How do you create it?
I’m not joking when I say this is one of the simplest recipes you can make and it looks incredible! All you have to do it GRATE!
And a bit of fine chopping..
A bit of mixing..
And some more grating!
And some more mixing!
Add in the creme fraiche and lemon juice..
And mix mix mix baby!
AND VOILA! Pop in the fridge and serve – it keeps for up to 3 days so it’s great to make ahead of time for some celebrations!
I’ve served my coleslaw with yellow peppers, spinach, spring onions and tandoori chicken – looks and tastes amazing!
Emma’s top tip: simply make and mix in the container than you wish to keep the coleslaw – saves on the washing up.
Happy side dishing!