I’ve never been a big fan of coleslaw. Whenever we eat out and the main meal comes with a side of coleslaw, I always pass it along to someone else who might be a bit more keen than me. I usually find it too heavy on the mayonnaise and it never seems to have enough flavour for my liking.
Last week I fancied something a bit different for dinner. We already had some nice sausages in the fridge, but I didn’t want to have them with the usual potatoes or mash. So I had a little think and a nosey around a couple of recipe sites for inspiration. I found a few recipes on red cabbage coleslaw, and with memories of some deliciously pickled cabbage eaten in Albert Schloss a few months ago, I had an idea of what flavours and ingredients I wanted.
This red cabbage coleslaw is light but still creamy, and perfectly crisp to give it a good bite. We had it in raps with some meaty sausages, but I also reckon some nice sour dough bread would do the trick, or a buttery jacket potato. Mmm… Or why not add it as a side dish to your summer barbecues?
The recipe – Red Cabbage Coleslaw with Lemon & Wholegrain Mustard
- About half a red cabbage, shredded (I used a food processor, but finely shopped will work just as fine)
For the coleslaw dressing:
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- A dash of red wine vinegar
- 2 tsp Wholegrain Mustard
- 2 tsp lemon juice
- Ground black pepper
- Pinch of salt
Mix everything together until the red cabbage is well coated in the dressing. The above is simply guidelines for this recipe, add more or less mustard, lemon and vinegar to suit your taste, and then let me know what you think! Enjoy!
Why “Super Slaw”?
Red cabbage is a great source of dietary fiber, meaning it’s helps your belly keep healthy and regular. It is linked to reducing high blood pressure and increases satiety. Red cabbage is also rich in Vitamin A and C, which strengthens your immune system, promotes healthy gums and helps wound healing.
Nice one Cabbage!