RECIPE: Slaw [v] | Prepping for the Bank Holiday barbecue bonanza

I promised the other day in my barbecued brisket recipe that I’d post the accompanying slaw. I’m in full Bank Holiday barbecue mode and the brisket is in the oven so here you go.

Coleslaw or “slaw” as it’s more commonly know these days thanks to the preponderance of American “dirty” food, is basically just crunchy vegetables in a creamy sauce. I’m certainly not claiming this is the definitive recipe but it works.

My wife is American so we go there pretty regularly. I have on occasion been slightly amazed/shocked/mystified by the convenience first approach to cooking over there. The thought “that’s not cooking, that’s just mixing together different things you bought from the store” often springs to mind. Embracing that ethos, however, I can’t help but agree with the populous in thinking that life is too short and I really can’t be arsed to make my own mayonnaise. I recommend Hellmann’s instead.

White cabbage half
Red onion one
Carrot one large
Parsley or coriander a few sprigs
Lemon juice of a quarter
Cider vinegar a dash or two (alternatively increase the lemon juice)
Mayonnaise quite a lot

Shred the cabbage. Chop the onion into quarter rounds. Shred the carrot with a julienne peeler or grate (if you must) and add all to a large mixing bowl. Chop the parsley and add. Season generously with salt and pepper. Tip in the lemon juice and vinegar. Add enough mayo to coat the veg. Stir well.

Optional extras
Radish sliced into rounds
Spring onion chopped
Red cabbage shredded
Celery thinly sliced
Fennel quarter rounds
White onion
Beetroot shredded with julienne peeler