Coleslaw is one of those dishes that has had so many variations over time that the true original has been lost — and I’m certainly not saying that this is it!
Needless to say, coleslaw has become part of barbecue folklore, as it goes so well with barbecued meat and fish. Originally, before the invention of mayonnaise, it was made with a vinegar-based dressing. This recipe gives a healthy twist to the mayo-based varieties around these days. If you prefer mayo, then knock yourself out and use it!
I prefer to use white cabbage, but you can substitute savoy or use red cabbage for colour.