White Cabbage Slaw

A lovely side dish that will compliment the flavours of Jukes in every way. 


  • 2 eggs (hard-boiled)

  • 1 tsp sugar

  • 1 white cabbage – very finely sliced

  • 2 tsp mustard powder (Coleman's)

  • 30cl soured cream

  • Freshly cracked pepper

  • 1 lemon

  • 2 tsp organic apple cider vinegar (Willy's Organic ACV) 

  • Sea salt (Maldon)

Method - Place the finely sliced white cabbage in cold water and put it in the fridge for 20-30 minutes. Then blend the mustard, sugar, vinegar, soured cream, hard-boiled eggs, salt, and pepper to make a dressing. Add a few drops of lemon juice until the taste suits your palate and keep this aside in the fridge. Before serving, drain the cabbage and pad it dry with kitchen roll, removing as much water as possible, and then mix in the dressing keeping the consistency fresh and crunchy as opposed to too soaked! Serve immediately while the slaw is still at a cool temperature.