With summer around the corner, it’s time to turn to salad making fit for your BBQ feasts. Coleslaw is a classic summer salad but I’m not massively keen on the common or garden kind; it just seems a bit boring. So, I came up with this version of thinly sliced white cabbage, red onion and carrot with a dressing of natural yoghurt, mayo and smoky sriracha hot sauce which adds a whole new flavour dimension. I could quite happily just eat of bowl of this on its own and will probably serve it at a Platinum Jubilee celebration BBQ in June.
- Serves 6
- 1/2 small white cabbage
- 2 carrots
- 1 medium red onion
- 1 tbsp mayo
- 2 tbsps thick Greek yoghurt
- 2 tbsps smoked sriracha sauce – I use the Eaten Alive brand which has a good smoky pepper flavour
- Salt and pepper to taste
- 2 tsps lemon juice
- First, prep the vegetables. For best results, they need to be very finely and evenly sliced. You could use a food processor but I just use a very sharp knife to cut the cabbage and the onion into half moon slices and a julienne peeler for the carrots. Pile it all up into a large bowl and mix it thoroughly. The quantity scales up or down really easily, you don’t need to be too exact.
- Mix the yoghurt, mayo, sriracha sauce and lemon juice together with a pinch or so of salt and black pepper in a bowl. Have a taste and adjust it to how you like it – you can use as a dip on its own too. Pour it over the shredded salad ingredients and mix thoroughly. Transfer to a serving dish, the onion and carrot will soften a little but still retain their crunch. Refrigerate until needed.
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