Davidstow 3 Year Special Reserve Vintage cheddar BBQ Coleslaw

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post-coleslaw1This recipe is great for a summer BBQ. It makes a perfect accompaniment to a cheese board and gives you an exciting twist to your regular coleslaw.

Serves: 4

What You’ll Need:

  • 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. You can use a Japanese mandolin slicer for this if you have one available
  • 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

What To Do:

  • 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.

Recipe credit: Created by Lee Westcott for Davidstow®

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