This homemade coleslaw is the perfect accompaniment to burgers and bbq food, I served mine with some delicious Jamie Oliver-inspired fried chicken and chips.
Balance your flavours – I designed the slaw as a foil to the rich and savoury chicken, and the sour notes stand up well against the sweet tomato chutney (my latest obsession) which I served with the steak-cut chips.
This slaw is very easy to make, and super quick if you have a food processor – not so fast if you don’t, but well worth it!
1/2 red pepper, finely sliced
1/2 green pepper, finely sliced
About a 5th of a white cabbage, halved and sliced
1/2 a small red onion, finely sliced
1/2 a red chilli, de-seeded and finely sliced length-wise
Five slices of green jalapenos (I used Old El Paso’s jarred variety), centres removed
Handful of frozen green beans
1tbsp salad cream
1/2tbsp chimichurri sauce
1/2 cap of white wine vinegar
1/2 cap of lemon juice
2tbsp maple syrup
Pop the green beans in a bowl and microwave for 3 1/2 mins, then cool them immediately in cold water, drain and set aside in the fridge.
Pile up the sliced red onion on your chopping board, sprinkle with salt and lemon juice, and mix. This breaks down some of the enzymes in the onion and softens it, as well as making the flavour less harsh.
Once the beans are cool, mix in the other veg and the onions, combine with two forks.
Then pour in the wet ingredients one at a time and mix well at each stage. Add the maple syrup last, and add as much as you like depending on your taste. I wanted to keep my slaw sharp and tangy, with just a hint of mild sweetness, so I didn’t add too much.
Combine with the forks one last time, and serve. This slaw packs a punch, and goes perfectly with an ice cold beer. I can’t wait to make this in the Summer!