Perfect for those sunny summer BBQ gatherings. This is a version that doesn’t use any mayo and although it has honey in it- is not a sweet slaw. The stone-ground prepared mustard adds a little bit of heat as well as the pink peppercorns. It also has a special ingredient that I used instead of vinegar.
Now, I’ve never been a big fan of coleslaw but I kept getting a cabbage in my organic veggie deliveries and thought I would try to make a slaw as I’ve made soup, cultured veggies and rolls out of the previous cabbages.
I used The Sierra Nevada brand mustard that I picked up in California. It’s a lovely infusion of beer into the mustard. You can get this from Amazon.ca but if you cannot get this where you are then please use a similar stone-ground mustard. Just not the bright yellow stuff! Also, the special ingredient I use is…
are you ready for it?
Some for the slaw and some for me! But not just any beer, I use Blue Moon or Belgian Moon as it’s known in Canada. Known for it’s citrus flavour I paired it with California orange blossom honey. I also prepared a dandelion infused oil that I’ve been using in my food but you don’t have to use that, just use vegetable or grapeseed oil.
- 1 green cabbage cored removed and quartered
- 2 tablespoons sea salt
- 2 carrots
- 1/2 cup prepared stout & stone ground mustard
- 1/4 cup Blue moon beer
- 1/4 cup vegetable oil
- 2 tbsp orange blossom honey
- 1/2 cup chopped parsley
- 1 tbsp crushed pink peppercorns
- In a food processor, pulse the cabbage in stages until it resembles large rice. Remove and place into a bowl, sprinkle with the salt and mix in with your hands squeezing as you mix. Let it sit for an hour to sweat.
- Chop the carrots in the food processor until it resembles rice.
- Combine mustard, beer, oil, and honey into a small pot on low heat and heat it until the honey is dissolved. 2 minutes. Remove from heat and let cool.
- Using a fine mesh strainer, *VERY IMPORTANT to rinse the cabbage under cold water* (otherwise it’s way too salty. The salt is used to draw the bitterness out and shouldn’t be kept on the cabbage)
- Combine cabbage, carrot, dressing, parsley and peppercorns into a bowl and refrigerate for at least an hour.
- Live life in the pink and ENJOY!