Summer is approaching rapidly and once the sun starts to shine the BBQ is unleashed. Our local pub has a meat draw on a Friday which is great fun, £1.00 for a strip of 5 raffle tickets gets you well on the way to a meaty prize.
The men in the household like nothing more than a swift beer on a Friday whilst enjoying a chance to bag some sausages or chicken drumsticks. A bumper win for us means a BBQ is a sure thing so I set about helping to make something to go with our treat.
We enjoy eating coleslaw but sometimes find it too claggy and creamy so I have developed my own “lighter” alternative that has a good “bite” to it. It is really quick and easy to make as well, using mainly locally sourced ingredients!
1 small Jersey white cabbage
4 medium sized Jersey grown carrots
1 medium onion
100ml white wine vinegar
1 1/2 tsp mustard powder
1 tsp sugar
1 tsp salt
1 tsp black pepper
3 heaped tablespoons of sour cream
Grate the vegetables or put through a food processor to achieve the desired texture of a course grater. In a separate jug or bowl put the rest of the ingredients and mix well. Add to the vegetables and stir until the vegetables are well covered.
The coleslaw will keep if covered and placed in the fridge for up to 3 days.
I like to serve with a pulled BBQ pork roll!