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White coleslaw

This white coleslaw is not made on the Big Green Egg, but it is a tasty and refreshing side dish to serve with smoked pork loin , for example. You can easily double the quantities when you are going to cook on your kamado for a larger group.



  • ½ white cabbage


  • 2 tbsp coarse German mustard
  • 100 ml sunflower oil
  • 1 tbsp sushi vinegar
  • ½ tbsp icing sugar


  1. Mix together all of the ingredients for the dressing and heat in a small saucepan to 60°C, stirring constantly so that the dressing begins to thicken.
  2. Let the mustard dressing cool. In the meantime, slice the white cabbage into thin strips.
  3. Mix the cooled mustard dressing through the white cabbage. Cover and store in the refrigerator until ready to serve.

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