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With temperatures soaring into the 40’s earlier this afternoon here during January, slaving in front of a stove went out of fashion as fast as bubble skirts in the 80’s!
With this in mind I got creative in the kitchen and gave coleslaw a bit of an edge with a dressing incorporating gourmet smoked coarse salt!
Needless to say… my passion lies in food and fire and regardless the heat… a fire had to be made, and no…. I did not sit around to wait for the Namibian hardwood to diminish into the most amazing coals (please do not judge me) … I just checked on it periodically and seized the appropriate moment to unite meat and heat!
The result…. a perfect simple summer’s delight…. and there is more for tomorrow with minimal prepping required! And here is the perfect salad for the meat.

  • ½ cup mayonnaise
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1½ tablespoons lemon juice
  • ¼ teaspoon original gourmet smoked coarse salt
  • ½ teaspoon coarse pepper
  • 500 g red and white coleslaw mix
  • 100 g julienne carrots

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper and salt together in a bowl until smooth and creamy.
Place the coleslaw mix and carrots in a salad bowl and add the dressing.  Mix and place in the fridge.
Refrigerate until ready to indulge!

Recipe and photo: Ronel Venter

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