Spicy Barbecue Coleslaw with Horseradish
Inspired by techniques from America's Test Kitchen.
A creamy, peppery coleslaw with a horseradish and cayenne kick, made for barbecues and grilled meat.
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Method
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Equipment
- large microwave-safe bowl with plate or lid
- clean tea towel
- large bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 2.1 g |
| Carbohydrate | 12 g |
| of which sugars | 7 g |
| of which free sugars | 1.6 g |
| Fat | 14.3 g |
| of which saturates | 2.3 g |
| Fibre | 4 g |
| Salt | 1.16 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 1 kg green cabbage, finely shredded
- 12 g sugar about 1 tbsp
- 3 g fine sea salt or table salt about ½ tsp
- 2 carrots, coarsely grated
Dressing
- 150 g mayonnaise
- 3 tbsp cider vinegar
- 1 tbsp creamed horseradish
- 1 tsp Worcestershire sauce
- 1 garlic cloves, grated
- ½ tsp mustard powder
- ¼ tsp cayenne pepper
- ¾ tsp ground black pepper
- 3 g fine sea salt or table salt about ½ tsp
- 1
Soften the cabbage. Toss the cabbage with the sugar and 0.5 tsp salt, cover and microwave 3 min until just starting to wilt. Cool 5 min.
- 2
Squeeze. Wrap half the cabbage in the tea towel and twist hard to wring out the water. Repeat with the rest.
- 3
Dress. Whisk the mayonnaise, vinegar, horseradish, Worcestershire, garlic, mustard, cayenne, pepper and remaining salt in the large bowl.
- 4
Chill. Stir in the cabbage and carrots and chill at least 1 hour before serving with barbecued food.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
