BBQ Cheese Coleslaw

Step 1 - Prepare the cabbage 

Remove any tough outer leaves from the cabbage. Cut in half and remove the core. 

Finely slice using a mandolin or the thin slicing attachment of a food processor. Transfer to a bowl and season generously with salt. Leave for 10 minutes to draw out excess moisture. 

Squeeze the cabbage firmly with your hands to remove excess liquid, then transfer to a large mixing bowl. 

Step 2 - Add the vegetables and cheese 

Peel and grate the carrot. Finely slice the spring onions and add both to the bowl. 

Add the grated cheddar and toss lightly to distribute evenly. 

Step 3 - Build the dressing 

Add a generous squeeze of fu:di Classic Mayo followed by a smaller squeeze of fu:di Salad Cream and the Dijon mustard. Season lightly with black pepper. 

Fold everything together until creamy, glossy and evenly coated. Taste and adjust seasoning if needed. 

Step 4 - Chill and finish 

Allow the slaw to chill briefly before serving if time allows. 

To serve 

Serve chilled or at room temperature alongside grilled meats, burgers, barbecue skewers or wrapped into warm fu:di flatbreads.