Monday, 9 January 2012

Burger Slaw with Dill and Mustard

Burger Slaw

When did coleslaw become just slaw? The abbreviation isn't a fad that I usually go along with, but it sounds better here.  

I love home made coleslaw and this is extra special. The flavours of dill, mustard and pickles work brilliantly with the fresh crunch of cabbage and carrot. I also make a version of this minus the cheese and using low fat mayonnaise to keep things healthy. A little horseradish or wholegrain mustard would also work a treat but might move things away from burger chain territory. Whether or not that is a bad thing is up to you...

I have always thought of the gherkin controversy as weird as they have been my favourite part of a burger ever since I was a kid. If you don't like them by all means leave them out. You freak. 

While this Slaw is great on a burger, it is also brilliant with grilled chicken breast or cold roast beef. It is also great with the Slow Cooked Texas Brisket, either as an accompaniment when it is hot or piled into a fantastically messy sandwich with the leftovers.

Burger Slaw

  • Half a white cabbage, finely shredded
  • 1 carrot, grated
  • 1 red onion, finely sliced
  • 75g sweet dill pickles or gherkins, roughly chopped
  • 50g grated mild cheddar or Monterrey Jack cheese (optional)
  • 4 tbsp mayonnaise (made with free range eggs)
  • 2 tbsp ketchup
  • 1 tbsp American Mustard
  • 1 tbsp vinegar from the pickles
  • 1 tbsp finely chopped dill, plus extra for garnish

1.    Combine the mayonnaise, ketchup, mustard, pickle vinegar and dill to make a dressing. If you make this in the bowl where you mix the slaw you can save yourself some washing up.

2.    Add all of the remaining ingredients and mix until thoroughly combined.

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