Give barbecue dinners a twist with cured meat sausages and red cabbage coleslaw.
Ingredients
- 2 teaspoons horseradish
- 90g sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 red cabbage (300g), shredded
- 2 carrots, grated
- 2 tablespoons chopped dill
- 8 Vienna frankfurts
- Olive oil, to brush
- Tomato sauce, to serve
- Rolls, to serve
Method
- Step 1Soak 16 skewers in cold water for 20 minutes to prevent from burning. (Omit skewers if you don’t have time.)
- Step 2For coleslaw, whisk horseradish, sour cream, lemon juice and mustard in a large bowl and season. Add cabbage, carrot and dill, toss and set aside.
- Step 3Heat a chargrill plate or barbecue to high. Halve frankfurts, thread onto skewers if using, and brush with oil. Cook, turning, for 2-3 minutes until heated through and beginning to brown. Serve with coleslaw, tomato sauce and buttered wholemeal rolls.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
706 kj
Energy
13g
Fat Total
7g
Saturated Fat
4g
Fibre
6g
Protein
37mg
Cholesterol
260.31mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: John Paul Urizar
- Publication: Taste.com.au
0