Ingredients
1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) HEINZ® Original Burger Sauce
1 pound (about 4 cups) freshly grated sharp cheddar cheese
2 tablespoons HEINZ® American Mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon SAXA® Salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Method
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix
In a separate bowl, stir in 1 cup burger sauce, vinegar, mustard, celery seeds, salt, and pepper. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well.
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavours blend and the cabbage soften.
Tips
What do I need?
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1
1 medium cabbage (about 2 pounds), outer leaves removed
2
3 medium carrots, peeled and shredded
3
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
4
1 cup (170 grams) HEINZ® Original Burger Sauce
5
1 pound (about 4 cups) freshly grated sharp cheddar cheese
6
2 tablespoons HEINZ® American Mustard or coarse ground mustard
7
1 teaspoon celery seeds
8
1/4 teaspoon 1/4 teaspoon SAXA® Salt or more to taste
9
1/4 teaspoon fresh ground black pepper or more to taste
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