Instructions: This is a wonderful alternative to the usual Coleslaw or Sauerkraut.

Excellent for barbeques......or as we call them in South Africa, a

"braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme with "case", but important to remember that the "v" is said softly, as if it was an "f" ! We generally just refer to it as a "braai" !

Blend oil, vinegar, sugar and garlic very well. I use a food processor and blend till thick and creamy. Pour over prepared cabbage and let it stand for a few hours before serving.

VARIATION: Occasionally I add in some finely chopped celery leaves or even parsley......just for a colour contrast, really , with the cabbage. Does give it a more interesting look !

TIP: Be brave with the garlic..........thats what gives this salad

"attitude" !

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.