A creamy, tangy South African coleslaw that has been on braai tables for generations. Slightly sweet, slightly sharp and absolutely addictive alongside anything off the grill.
(Serves 6 people)
Ingredients
- 0.5 green cabbage, finely shredded
- 2 large carrots, grated
- 4 spring onions, thinly sliced
- 125 grams Crosse & Blackwell mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoons white sugar
- 1 teaspoons Dijon mustard
- 0.8 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Steps
Prep the vegetables: Finely shred 0.5 green cabbage, finely shredded and place in a large bowl. Grate 2 large carrots, grated and add along with 4 spring onions, thinly sliced. Toss the vegetables together well.
Make the dressing: In a separate bowl whisk together 125 grams mayonnaise, 2 tablespoons white wine vinegar, 1 tablespoons white sugar, 1 teaspoons Dijon mustard, 0.8 teaspoons salt, and 0.5 teaspoons black pepper until smooth and the sugar has dissolved.
Combine: Pour the dressing over the vegetables and toss thoroughly until everything is well coated. Fold through 2 tablespoons fresh parsley, chopped.
Chill and serve: Cover and refrigerate for at least 60 minute before serving. This lets the flavours develop and the cabbage soften just enough. Give it a good stir and a final taste before serving, adjusting salt or vinegar as needed.
Make it ahead: This is best made 1 to 2 hours before serving so the cabbage softens slightly and the dressing soaks in. Even better the next day.
Add some colour: A handful of raisins or finely diced red pepper is a popular South African addition that adds a nice sweetness.
Safari Outpost tip: Serve this alongside boerewors rolls, sosaties or braai chicken for a proper South African spread.