A proper creamy slaw that holds its texture — made with salted and drained cabbage so it stays crisp and doesn’t weep into the dressing. This is the essential side for pulled pork rolls, hot dogs, or any BBQ where you want a fresh, tangy contrast to rich, smoky meat. The key here is in the prep: salting the shredded cabbage draws out excess moisture, giving you a slaw that stays crunchy and vibrant rather than soggy.

The dressing strikes a balance between smooth mayonnaise and soured cream, with a touch of mustard and vinegar to cut through the creaminess. A little caster sugar rounds it off, bringing harmony to the sharp and sweet notes. It’s a straightforward mix of ingredients you’re likely to have on hand, which makes this slaw perfect for everyday BBQs where simplicity and quality matter.

This recipe works because it respects the ingredients and the technique. By treating the cabbage with a bit of care before dressing, you get a slaw that complements without overwhelming. It’s not about flashy flavours or complicated methods — just a well-made, reliable side that elevates your BBQ without fuss.