A perfect side to all things summer BBQ. I like to use roughly 3 parts cabbage to 1 part carrot (by weight), but precision isn’t too important–use what you have on hand. Old Bay is a celery-based American seasoning mix, but I’ve created a (very) rough substitute below.
Serves 4-6 people
INGREDIENTS
- mayonnaise: 250 g/1 cup
- white wine vinegar/cider vinegar: 3 Tb
- honey: 3 Tb, (or a bit more depending on your sweetness preference)
- Old Bay seasoning: 2.5 tsp (or 1 tsp celery salt, 1 tsp dry mustard, .5 tsp paprika, and a few grinds of black pepper)
- white cabbage: 500-700 g/1 lb (about 1 small head or half of a large one)
- carrots: 200-300 g/7-10 oz/about 2-3 large
- nigella seeds: 1 Tsp (optional for a bit of onion flavor)
STEPS
- Combine the wet ingredients. Mix together the mayo, vinegar, honey and Old Bay (or equivalent) in a small bowl and stir until completely incorporated.
- Shred the cabbage and carrots. For the cabbage, halve the head and cut out the inner core, and discard. Then cut very fine slices, then flatten and thinly slice again, leaving long strands. For the carrots, peel, then process with a coarse grater.
- Combine cabbage and carrots with the mayo mixture. Stir together well and add nigella seeds. Serve immediately or refrigerate and use within 24 hours.