Barbecue Coleslaw

I bet you're thinking "why is this called barbecue coleslaw?" Well, more often than not, you are going to be eating coleslaw at a BBQ, and as almost all meat eaten at a BBQ is pork this theme is mirrored in some of the ingredients.

Red cabbage, apples, cider, are all associated with pork. They add an interesting twist to a nice little side-dish that has been criminally abused by supermarkets in recent times.

Ingredients:

¼ small red cabbage - very finely shredded
¼ small white cabbage - very finely shredded
1 small red onion - very finely sliced
1 carrots - grated
1 Granny Smith apple - peeled, cored and grated
2 tbs flat leaf parsley chopped
I tspn cider vinegar
1tsp sugar
5 tblspns mayonnaise
juice 1/2 lemon
salt and pepper

Method:

1. Put the grated apple and lemon juice in a bowl and give it a quick mix. This will slow down the whole discoloring process, allowing you to prep the coleslaw a few hours in advance, though the nearer you prep' it to eating time the better.

2. The rest of the method is as easy as throwing everything else into the bowl, giving it a good old mix then seasoning to taste with salt and pepper.