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
- 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.
- Let the mustard dressing cool. In the meantime, slice the white cabbage into thin strips.
- Mix the cooled mustard dressing through the white cabbage. Cover and store in the refrigerator until ready to serve.