Another coleslaw recipe, this one is great with rich meat when you need something light and zesty as a side or as I’ve done with pulled pork tonight. It’s also nice and easy to prepare for a barbecue as you let it sit around after making to let all the flavours meld together.
Adjust the herbs to suit your tastes or what you have available.
1/4 red cabbage, finely sliced
1 small red onion, finely sliced
140g snow pea sprouts, halved
2 tablespoons fresh chopped mint
1-2 tablespoons fresh chopped dill
3-4 tablespoons fresh chopped coriander, leaves and stalks
175mls sour cream
1 lime, juiced
Salt and pepper
Combine the cabbage, onion, pea sprouts and fresh herbs in a bowl.
In a small bowl, whisk the sour cream, lime juice and seasoning.
Pour the sour cream dressing over the cabbage mixture and stir well.
Allow to sit for 15-30 minutes before serving.
Stir again just before serving.