Serves: 6 to 8 portions
Preparation time: 10 minutes, can be eaten immediately but better after an hour or two in the fridge.
This coleslaw is similar to that served as a side dish in BBQ joints in Memphis. The white pepper, mustard and celery seeds give it a distinctive flavour that is nothing like shop bought British coleslaws. It's delicious, cheap and easy to make.
My version uses less sugar than others I have seen.
- 1 small head cabbage - I used a pointed cabbage.
- 1 carrot
- 1 red bell pepper
- 3 small onions
- 250ml mayonnaise
- 50ml cider vinegar
- 2 heaped tsp Taylor's mustard (use Dijon mustard as a substitute)
- 1 tbsp granulated sugar
- 1 tbsp celery seeds
- 1tsp ground white pepper
- Half tsp Maldon salt
- Add finely shredded cabbage and bell pepper, finely chopped onions and grated carrot to a mixing bowl.
- Combine all of the other ingredients in a separate bowl, stir and pour over the vegetables.
- Turn the ingredients together for a minute or so until the sauce coats the vegetables.
- Either serve immediately or cover with clingfilm and let it marinate in the fridge for a couple of hours.