In the summer, this fits perfectly next to the barbecue food and takes homemade burgers to new heights!
Ingredients
- 1 pcs cabbage
- 4 pcs carrot
- 2 pcs apples
- 1 can creme fraiche
- 2 tbsp mayonnaise
- 2 tbsp light sour cream
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tbsp chilipure
- 1 tbsp siracha chilisauce
- 1 tbsp chili oil
- salt and pepper
- 1 pcs red chili for serving
The spicy dressing combined with crispy vegetables and sweet apples goes very well with all barbecue food. It is easy to make, takes a short time and keeps many days in the fridge. Suitable for sausages, burgers, chops, chicken, pork and beef! Also try the exciting combination of chilicoleslaw and chorizo burgers.
Step 1
Start by tearing off the outer leaves of the cabbage. Cut the cabbage into 4, cut off the hard stem and cut the rest into thin strips. Put in a bowl of water or a salad sling.
Step 2
Peel the carrots and grate on a grater. Peel the apples and grate. It is important to squeeze some of the apple juice out of the apples if there is not a little too much liquid. Pour water from the shredded cabbage and dry with a kitchen towel or use a salad sling. Put the cabbage, carrot and apples in a large bowl.
Step 3
Find a new bowl and add the remaining ingredients to make the dressing. Taste the dressing with a little salt, pepper, sugar and possibly a little more apple cider vinegar or chili. Mix everything in a large bowl, put on plastic wrap and put in the fridge.
Now the coleslaw is done! It tastes even better after a few hours in the fridge or the day after.
Before serving, I sprinkle over thin slices of red chili. Good luck.
