This simple recipe pays homage to the coleslaw recipes found across the southern United States, where it’s given an extra creaminess with buttermilk and condensed milk. We decided to counterbalance the sour astringency of the vinegar with the freshness of coriander, a bite of chilli and a whisper of sweetness from the apple. No BBQ would be complete without this beauty.

SERVES 4–6

½ red cabbage, cored and very thinly sliced, ideally using a mandolin

½ white cabbage, cored and very thinly sliced, ideally using a mandolin

4 green apples, cored and thinly sliced into thin matchsticks

3 large carrots, peeled and thinly sliced, optional

2 red onions, sliced wafer thin, ideally using a mandolin

5 garlic cloves, very thinly sliced, ideally using a mandolin

2 fresh red chillies, deseeded and very finely chopped

80g coriander leaves, finely shredded

80g spring onions, finely chopped

freshly grated zest and juice of 1 lemon

sea salt and freshly ground black pepper

 

For the dressing

225ml condensed milk

225ml buttermilk

200g Mayonnaise

 

The dressing can be made up to three days in advance and stored in a covered container in the fridge. Mix all the dressing ingredients together, cover and chill until required.

At least 6 hours, or up to three days, before you plan to serve, toss the cabbages, apples, carrots, red onions, garlic and chillies together in a large bowl with the coriander leaves and spring onions. Add the dressing, lemon zest and juice and salt and pepper to taste, and mix together. Cover and chill until required