BBQ season is upon us! Perfect to pair with grilled burgers, steak, chicken, or vegetables, this creamy coleslaw will be a sure hit at your next BBQ.
I have used purple cabbage that I will salt and press for this recipe. This removes the water from the cabbage which results in a deliciously creamy, not watered-down salad. I like to make it a few hours before serving to give the vegetables time to marinate and become perfectly flavourful, tangy, and delicious. Happy cooking.
Yield: serves 4–6
Preparation time: 1½–2 hours
4–5 cups purple cabbage (½ head)
2 tsp salt
1 cup carrot, julienne
2 sticks of celery, julienne
½ cup dill pickles, julienne
½ cup celery heart leaves
¼ cup Italian parsley, chopped
1 cup mayonnaise
⅓ cup chives, chopped
½ yellow onion, minced
1 clove of garlic, minced
2 tbsp pickle juice
2 tsp white wine vinegar
2 tsp Dijon mustard
1 tsp sugar
½ tsp paprika
For the slaw
Use a mandoline to shave the purple cabbage thinly and add it to a mixing bowl.
Mix the cabbage with the salt and let this sit while you prepare the rest of the ingredients.
In a separate large mixing bowl add the julienned carrot, celery, and pickle. I like to also use a mandoline to easily julienne the vegetables.
Add the chopped parsley and celery heart leaves; these are the pale yellow-green leaves in the center of a head of celery. Set aside.
For the dressing
Mix all the ingredients for the dressing in a mixing bowl and set aside.
Finishing the plate
Now that the salt has drawn out the moisture from the cabbage, use your hands to press and drain the water out of the cabbage. It should be quite dry now and soft, resembling cooked cabbage. Place it into the mixing bowl with the rest of the vegetables.
Mix the dressing into the vegetables to combine.
Refrigerate for at least 30 minutes then serve!