#cookit: BBQ Seb-Slaw!
Photo by Arnaldo Aldana on Unsplash
It’s kinda funny. My good buddy Christian Buckley (an American, of course) commented that he was upset that my #sebslaw series is based on “laws from Seb” as opposed to being about delicious shredded vegetables in tangy dressings. Little did he know, there are a number of Slaw ideas being published in the Cook It! series… I do like having the last laugh.
This slaw was quite literally invented by accident, a “leftovers slaw” if you will. Don’t get too hung up on precision of measurement, if you’ve got an extra carrot – chuck it in…
BBQ Seb-Slaw (serves 4-6 as a generous side)
Ingredients You Need:
- 1/4 red cabbage
- 1/4 green/white/pointed (whichever you prefer)
- 2 large carrots
- 1 large mild onion
- 1 large bulb fennel
- 1 unwaxed lemon
- Medium bunch of flat leaf parsley
- Olive oil (75ml)
- Red wine vinegar (3 tablespoons)
- French’s Mustard (3 tablespoons)
- Sea salt (1 tablespoon)
- Celery salt (1/2 teaspoon)
- Sugar (1 tablespoon)
- Black pepper
Gear You’ll Need:
- Mandolin Shredder (or food processor with shred blade)
- Great big serving bowl
- Empty jam jar with lid (washed, of course!)
How To Make It:
- Take the outer leaves off the cabbages and onion, peel the carrots and wash the fennel, lemon and parsley
- Shred the veggies (cabbages, carrots, onion, fennel). I like to work a little variety into the textures so don’t be fussed about uniformity
- Get the veggies in the bowl and turn them over to get your mix on
- Chop the parsley. Again, keep it rustic and irregular
- Get the chopped parsley into the bowl with the veggies and get your mix on again
- Zest the lemon and squeeze the juice out of it, every last drop
- Get the oil, mustard, lemon zest, lemon juice, wine vinegar, sugar, salts and a mighty grinding of pepper into the jam jar, lid it and shake it good and proper
- Shake it some more
- Shake it again
- Get the dressing splashed over the veggies and mix, mix, mix. Use your hands – it’s the only way to be sure
- Keep things rustic looking. It really doesn’t matter if veggies are think and thin – in fact it improves things
- Mix with your hands. No one has yet designed a good slaw stirrer
- If you can find one, use a LARGE lemon with beautiful yellow skin with a slight greenish tinge
- When you shake the jar, REALLY shake it, you want to create an emulsion bursting with flavour and shaking makes it happen, perhaps the entire duration of a Taylor Swift song?
- Feel free to add other veggies you like; celeriac, zucchini, beetroot, red onion, etc. mix it up!
- Want some heat? Get your chilli on – fill your boots
This slaw is ideal as a side to BBQ’d, smoked or pulled pork or poultry and brings a zingy freshness to the equation as it’s not a mayo dressed slaw. I’d enjoy something refreshing but able to stand on it’s own feet alongside, perhaps a well chilled Marlborough Sauvignon Blanc or if you’re not feeling the grape, a malty ice cold lager such as Miller Genuine Draft would hit the spot.
Here’s a mandolin shredder for you, Seb https://www.youtube.com/watch?v=fi0qjJy-20k
yowser. shredding indeed!