Coleslaw - Perfect accessory for barbecue!

In the summer, this fits perfectly next to the barbecue food and takes homemade burgers to new heights.


large bowl
  • 1 pcs cabbage
  • 4 pcs carrot
  • 2 pcs apple
  • 1 can creme fraiche
  • 2 tbsp mayonnaise
  • 2 tbsp light sour cream
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 pcs red chili
  • 2 pcs spring onion
  • 1 tsp sugar
  • salt and pepper

The mild taste combined with crispy vegetables and sweet apples goes very well with all barbecue foods. 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! The mild taste makes this very child-friendly and a great way to get some extra vegetables.

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.

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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 lot of 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.

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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. Mix everything in a large bowl, put on plastic wrap and put in the fridge

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Now the coleslaw is done! It tastes even better after a few hours in the fridge or the day after.

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