Most coleslaw at a braai is an afterthought — a tub of the sweet, mayo-heavy stuff sitting next to the meat doing nothing for it. I want the opposite: something sharp enough to cut through grilled spicy boerewors and peri-peri chicken, not compete with it for richness. This version is vinegar-forward with a spoon of Dijon for backbone, just enough mayo to bind it, and it holds up sitting out on a table in the sun for a couple of hours, which the mayo-loaded versions don’t.
Tangy Coleslaw#
Ingredients#
- ½ medium white cabbage, finely shredded (about 500g)
- 2 medium carrots, grated
- ½ red onion, thinly sliced
- 1 red pepper, thinly sliced (optional, for colour and crunch)
- 1 tsp salt, for drawing out the cabbage
Dressing
- ¼ cup mayonnaise
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method#
Salt the cabbage. Put the shredded cabbage in a colander set over a bowl or the sink, toss with the 1 tsp salt, and leave it for 20–30 minutes. This draws out the water that would otherwise dilute the dressing and turn the whole bowl watery by the time you serve it.
Squeeze it dry. After it’s had its time, grab handfuls of the cabbage and squeeze out as much liquid as you can, then pat dry with a clean tea towel. Don’t skip this — it’s the single step that decides whether the slaw is crisp or soggy an hour from now.
Make the dressing. In a small bowl or jar, whisk together the mayonnaise, cider vinegar, Dijon, sugar, and olive oil until smooth. Taste and adjust — more vinegar if you want it sharper, more mustard if you want more bite. Season with salt and pepper.
Combine. In a large bowl, toss the drained cabbage with the grated carrot, red onion, and red pepper. Pour over the dressing and mix well, making sure everything is coated evenly.
Rest before serving. Cover and refrigerate for at least 30 minutes — an hour is better. The cabbage softens slightly and takes on the dressing properly instead of tasting like raw cabbage with sauce poured over it.
Finish and serve. Give it a final toss and check the seasoning again just before it goes on the table — cold cabbage mutes salt and acid, so it usually needs a small top-up.
Notes#
- The salting step is non-negotiable if you’re making this ahead of time — skip it and by the time the sausages are off the grill you’ll have a puddle at the bottom of the bowl.
- Ratio-wise this is roughly one part mayo to three parts vinegar, the opposite of most supermarket slaw — that’s deliberate, it’s what makes it “tangy” rather than “creamy.” If it tastes too sharp on its own, remember it’s meant to be eaten next to rich grilled meat, not as a standalone salad.
- Keeps in the fridge for 2–3 days and the flavour only gets better on day two, but the cabbage does lose some crunch — fine for leftovers, not ideal if crunch matters to you.
- Slice the onion thin and don’t skip soaking it in the vinegar dressing for a few minutes if raw onion usually bites back too hard for your taste — the acid mellows it.
- No red pepper on hand — leave it out or swap in thinly sliced green apple for a different kind of tang, both work.