On a beautiful summer day, you turn to the most iconic summer foods which most definitely include something on the bbq, an ice cold beverage, and a great side. For me, the best side that I could have with any summer bbq is coleslaw. I’m a huge fan of any type whether it be creamy or vinegar based. This would not only be great as a side, but it could also be used as a topping on a fish taco, or pulled pork sandwich. Whatever form you use it in it is sure to satisfy all your coleslaw needs.
For this coleslaw you will need:
- 1 head of cabbage (I used the green cabbage but you can use the red one; just keep in mind that the colour will bleed)
- 3 medium sized carrots
- 3/4 cup apple cider vinegar
- 1/2 cup olive oil
- kosher salt
- black pepper to taste
Equipment you will need:
- two bowls (1 large, 1 medium)
Lets begin making the coleslaw. To begin, peel the carrots, and clean the cabbage by removing the outer leaves, removing any blemishes, and cutting the cabbage into quarters making it easier to work with.
Using the mandolin, shred the cabbage. Make sure the cabbage is thin enough. If you need to adjust the mandolin do so. If you have never used this device before please read the manual as to wear to adjust your mandolin and use your safe guard when slicing or a towel to keep your hand from getting cut. Once the cabbage is all done place it in the large bowl, and sprinkle with salt. Massage the cabbage allowing it to softened. This process is called maceration.
Allow that to sit while you continue with the carrots. With the peeled carrots, just simply grate them on the grater. I used the larger side as i felt that t matched closer to the cabbage size and texture. Put aside.
In a small bowl combine the vinegar, oil, and pepper, and whisk just until combined. In the bowl with the cabbage, add the grated carrots, and the dressing. With a pair of tongs mix the coleslaw generously until well mixed. Taste for seasoning and adjust as needed.
NOTE: For a creamy coleslaw dressing mix 1/4 cup of mayo with 1/4 cup of full fat yoghurt. Add 2 tbsp of apple cider vinegar, and season to taste with salt and pepper. If you like a good addition to this coleslaw is caraway seeds
Be adventurous and try different combinations. See what you come up with.