Classic coleslaw
This coleslaw is a simple, fresh classic to serve with a barbecue. The salad goes well with grilled meat or fish and is also tasty in a roll with, for example, pulled pork or grilled vegetables.
Serves: 4–6
Preparation: 15 minutes
Cooking: 0 minutes
Total time: approx. 25–30 minutes
Ingredients
- Approx. 300 g white cabbage (without the core)
- Approx. 300 g red cabbage (without the core)
- 3 medium carrots
- 4 spring onions
- Juice of 1 lime (a little more to taste, if desired)
- 5 tbsp mayonnaise
- 5 tbsp buttermilk
- 2 tsp white wine vinegar
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Preparation
- Remove the outer leaves and the tough core from the white and red cabbage.
- Slice the cabbage into very thin strips with a sharp knife or mandoline.
- Peel the carrots and cut into thin matchsticks (julienne) or coarsely grate them.
- Trim the spring onions and slice into thin rings.
Method
- Squeeze the lime
Squeeze the lime over a mixing bowl. - Add the mayonnaise, buttermilk and vinegar
Add the mayonnaise, buttermilk and white wine vinegar. - Whisk the dressing smooth
Whisk everything smooth with a whisk or fork. - Season the dressing
Stir in the smoked paprika and season to taste with salt and freshly ground black pepper. Taste and, if you like, add a little more lime juice. - Mix the vegetables
Put the finely sliced white and red cabbage, the carrot strips (or grated carrot) and the spring onion in a large bowl. Pour the dressing over the vegetables and mix everything gently but well, so the cabbage is coated all over with a thin layer of dressing. - Let the salad stand
Preferably leave the salad to stand for 10–15 minutes in a cool place or in the fridge, so the cabbage softens slightly and the flavours can infuse. - Taste and serve
Taste just before serving and, if needed, season further with a little salt, pepper or a small splash of buttermilk for extra freshness. Serve the coleslaw cold or at room temperature alongside barbecue dishes or in filled rolls.
