In the kitchen
Green bean, cabbage slaw with a smokey barbecue sauce
I love a summer barbeque. The smell of the the hot coals smoking whilst herbs and lemon zest fly about the kitchen to make quick dressings and marinades. Living in England my barbecues are often rather spontaneous. A peep of sun and there’s a mad search for Pimms and deck chairs. I love being challenged by what I’ve got in the fridge to make something delicious. And it was on one of those sudden sunny days that this slaw came about. It’s now become a firm favorite and despite being full of incredibly humble ingredients it has a wickedly rich and naughty taste. I love to serve the slaw as a starter too, dressing it up in individual cabbage boats and a sprinkle of my Chilli Smoke Superseeds.
4 as a side
- 120g beans, blanched and cooled
- 100g finely chopped white cabbage
- 2 tablespoons of almond butter
- 1 tsp toasted sesame oil
- 2 tablespoons olive oil
- 1tsp raw apple cider vinegar
- ¼ tsp smoked paprika
- juice of half a lemon
- salt and pepper to taste
- Chilli Smoke Superseeds to serve (optional)
Chilli Smoke 200g PouchShop now
You should be left with a thick and shiny dressing. Give it a taste and season with salt and pepper to your liking.
Transfer to a clean bowl or for a fun starter I like to serve mine in little cabbage boats and top it with my Chilli Smoke Superseeds.
Making the cabbage boats is super easy. I find the best way to do it is to work from the bottom of the cabbage and cut through the leaf from that end with a sharp knife.