How to make Pale Ale Slaw

Last week I whizzed up a quick IPA guacamole recipe that makes the perfect accompaniment to any Mexican fiesta, or on top of a burger, or in a salad or whatever the heck you want to put it with, I’m not here to dictate what you eat your guacamole with. This week it’s coleslaw.

Beer Cole Slaw

Burger, dog, steak; you name it, coleslaw is a welcome side dish. It’s quick, it’s easy and damn is it delicious, but most of all, you get to take your anger out on a cabbage with a pretty big knife. I went with a nice Pale Ale Citra brewed in the Netherlands by Brouwerij De Molen. The zesty notes added a nice bit of fruity flavour to the slaw, but you could use your standard pale ale, or IPA for that matter.

The below recipe makes enough for about four portions (obviously dependant on how much you love the stuff), so multiply as needed. All you need is:

  • 1/4 of a cabbage sliced and diced
  • 1/2 a chopped red onion
  • 2 grated carrots
  • 1/4 cup of pale ale
  • 2 tbsp of mayo
  • 1/2 tbsp of Dijon mustard
  • and a kick of chilli powder

Just mix them all together. Job done.

Note: you may want to add more beer to the mix if you want a more ‘beery’ flavour.

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