Cheddar BBQ Coleslaw
15 mins cook
Serves 4
Ingredients
¼ whole cabbage, or 1 small cut in ½
4 red onions, peeled and cut in half through the root
4 carrots, peeled and sliced lengthways into 4 equal pieces
3 Braeburn apples
½ small bunch tarragon, picked, washed and chopped
½ small bunch parsley, picked washed and chopped
½ small bunch dill, picked, washed and chopped
100ml olive oil
50ml Tarragon vinegar (this can be bought from most well-known supermarkets)
Salt and pepper
30g poppy seeds
Davidstow® 3 Year Special Reserve Vintage cheddar to taste, finely grated
Method
Cut the white cabbage into quarters, place onto a hot BBQ until lightly charred and remove. Once cool, cut the woody core from each quarter.
Repeat step 1 with the onions and carrots.
Once barbecued, shred all the vegetables into thin strips, in a slaw style manner.
For the dressing add tarragon vinegar to a bowl and slowly whisk in the olive oil.
Peel and grate the apples, add to the vegetables, followed by the chopped herbs.
Toss the thinly sliced vegetables with the dressing, poppy, salt, pepper and finally the Davidstow® 3 Year Special Reserve Vintage cheddar.
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