I think this salad goes best with pulled or shredded meat, whatever you call it where you’re from: beef short rib, lamb shank, chicken or turkey! Not only with burgers, either; it’s lovely with any slow-cooked meat.
Recipe
Coleslaw
- Prep30 min
- Rest1 hr · in the fridge
Ingredients
- ½ small white cabbage, finely shredded
- 1 medium carrot, cut into matchsticks or grated
- 4 tbsp mayonnaise
- 1 tbsp Sriracha
- 1 tbsp honey
- 2 tsp mustard
- ½ lemon, juice and zest
- Celery salt, salt, black pepper
Equipment
Bowls in various sizes, grater, cutting board, knife, spoon
Method
- In a bowl, mix the mayonnaise, Sriracha, honey, mustard, celery salt, salt, pepper, lemon juice and zest for about 1 minute.
- Add the cabbage and carrot.
- Rest in the fridge for 1 hour, and stir once more just before serving so the water the vegetables release blends back into the dressing.
NOTE: You can add all sorts of things, from green apple and kohlrabi to red cabbage and onion.
