Coleslaw & Corn

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Posted on August 12, 2012
It might always be raining at the moment - but Brits are never ones to be put off their BBQs. My husband in particular has remained committed to spending his summer evenings in a large mac, tongs in hand, claiming (often unconvincingly) that "the rain's really not a massive problem as long as you don't lift the lid for too long..." Either way, a good BBQ needs good sides - and coleslaw and corn are delicious with pork chops (don't forget to cut off all the fat) or with leaner chicken breasts. This coleslaw only contains a teaspoon or so of Mayonnaise, so is surprisingly cholesterol-free.

Ingredients

  • Corn on the Cob
  • White Cabbage
  • 1 Red Onion
  • 1 Carrots
  • 1 Clove Garlic (optional)
  • Dijon Mustard (1 tsp)
  • Mayonnaise (1 tsp)
  • 0% Greek Yog (2 tbsp)
  • Lemon Juice
  • Parsley

Corn on the BBQ takes around 20 – 30 minutes when at the less hot edge of the BBQ – these half portions took a bit less

For the coleslaw – use the thin grating setting on your food processor (or an actual grater if you are brave) – and grate a large mug (roughly!) of White Cabbage and 2 large Carrots

Very finely, chop a Red Onion

Add all the grated or chopped stuff to a bowl big enough to be able to give it all a wide mix

Also add a teaspoon of Mayonnaise (homemade), 2 large tablespoons of 0% Greek Yoghurt, a teaspoon of Dijon Mustard, a small crushed Clove Garlic, a drizzle of Olive Oil and a good squeeze of Lemon Juice

Season with Salt and Pepper and give it all a good mix

Taste – it might need more Mustard, Lemon Juice etc…

Best to give the coleslaw half an hour or so in the fridge – and then get it out a little bit before serving – this way it should taste even better!  Sprinkle some chopped Parsley (or Chives?) over it before eating with your BBQ sweet corn

 

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