There are all sorts of variations on coleslaw, but when I eat a burger I crave a very Classic Coleslaw. Bold, flavorful and crunchy, it is one of my favorite salads to serve as a side dish with barbecued or grilled food.
The dressing is an equal mixture of mayonnaise and buttermilk which gives it a good balance of sweet and sharp, while the white cabbage, carrots and scallions (spring onions) all bring their own character to the salad. A classic accompaniment to grilled food or a sandwich.
1lb / 450g green cabbage, shredded (if cutting a whole cabbage, remove the core before weighing)
8oz / 250g carrots, shredded
4 scallions/spring onions, thinly sliced
1/2 cup mayonnaise
1/2 cup buttermilk/laban
2 Tbsp Dijon mustard
1 Tbsp vinegar (preferably white or apple cider vinegar)
1/2 tsp salt
1/2 tsp sugar
- Shred the green cabbage and carrots. Thinly slice the scallions/spring onions.
- Ensure that the vegetables are not too wet by blotting them with a tea towel or using a salad spinner.
- Toss the salad vegetables together until evenly mixed.
- Make the dressing by whisking the dressing ingredients together thoroughly. Taste and adjust if necessary (it is best to taste the dressing on a bit of cabbage).
- Pour the dressing onto the mixed vegetables and carefully fold until the dressing is evenly distributed.
- Refrigerate for upto 2 days and serve cold.