A good coleslaw is a great side dish to have in your repertoire. Coleslaws go so well with barbecued food, anything from hotdogs and burgers to ribs. I’ve tried a lot of different recipes but my favourite is this coleslaw from Annabel Langbein. It has a lovely refreshing tang and whilst it does have some mayonnaise in the dressing it’s still very light with none of the heavy salad cream clagyness of most coleslaw dressings. The trick to making the cabbage very soft is to shred it as finely as possible and then vigorously massage the shredded cabbage between your fingers, this softens the cabbage and creates a much nicer texture.
Ingredients – Serves 4
1/2 a head of white cabbage, finely shredded and rubbed between your fingers and massaged (see note above)
1 green capsicum finely diced
4 spring onions, white and green parts finely sliced
3 tablespoons finely chopped parsley
1/2 cup good quality whole egg mayonnaise – I use Hellmans
2 tablespoons lemon juice
3 teaspoons horseradish
3 teaspoons rice wine vinegar
Salt & freshly ground black pepper
Place the cabbage, capsicum, spring onions and parsley in a large bowl and mix to combine.
In a separate bowl whisk together the mayonnaise, lemon juice, horseradish and rice wine vinegar. Taste and season with salt and pepper. Add the dressing to the cabbage and mix thoroughly. The coleslaw will taste better if you can make it ahead of time and let it sit in the fridge for a while for all the flavours to mingle.