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.
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
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