Friday, June 10, 2016

5 delicious coleslaw variations




A good slaw is crunchy, refreshing and flavorful. Whether you're a fan of the creamy mayonnaise dressed slaw or the bright, acidic vinegar dressed slaw we can all agree that it really brightens up the meal. All these slaw recipes make good use of cabbage, carrots, onion and more. They make great accompaniment to your summer barbecue, fall pot roasts, fried chicken/fish, fillings for tacos, sandwiches, burgers, hotdogs. Try one today.


1. Pineapple slaw
Pineapple adds a whole lot of tropical feel to this delicious slaw. Serve it in a taco, or alongside your grilled meats, it is sure to please all taste buds. This is truly summer in a bowl.
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper
  1. Finely shred cabbage, thinly slice the red onion, grate carrots and chop pineapple and coriander. 
  2. Mix lime juice, olive oil, salt and pepper to taste. 
  3. Let flavors blend for 30 minutes before serving.   
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2. Red Cabbage slaw
Ingredients: 
1/4 medium red cabbage
2 small carrots
1/2 medium red Onion
Handful fresh coriander
Salt and pepper to taste
1 large clove of garlic, grated fine
Juice and zest of 1 lime
1-2 tsp olive oil
  1. Core and shred the cabbage fine and chop coriander. Grate carrots and thinly julienne red onions. Toss together.
  2. In a small bowl whisk together olive oil, lime juice and zest, garlic, salt and pepper.
  3. Add the dressing to the veggies and toss to combine. Cover and refrigerate for 30 minutes before serving.
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3. Southwestern slaw
The zesty flavor of this slaw is perfect on a fish taco.
Ingredients: (serves 4)
1 cup fine shredded cabbage
1/2 red onion thinly sliced
1 jalapeno minced
handful chopped coriander
2 tsp lime juice
2 tsp honey
salt to taste
Combine everything and allow to marinate for at least 30 minutes before serving
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4. Jamaican Coleslaw
The vinaigrette dressing for this slaw is tangy and sweet. No mayonnaise is used so the slaw remains crisp. The longer the salad sits with the dressing, the better it gets.   
Ingredients: (serves 4-6)
2 tbsp vegetable oil
2 tbsp cider vinegar/white wine vinegar
2 tsp Dijon mustard
1 tsp granulated sugar
Salt and pepper to taste
1/4 small green cabbage, shredded
2 small carrot, shredded
1/2 large red onions, thinly sliced
Handful fresh coriander, finely chopped
  1. In large bowl, whisk together the first five ingredients.
  2. Add cabbage, carrot and green onions; toss to coat
  3. Let stand for 15 minutes before serving. 
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5. Creamy cabbage apple slaw
Crunchy and a little creamy with a hint of sweetness from the apple. 
Ingredients: (serves 4)
1/4 head green and purple cabbage each shredded
2 carrots grated
1/2 red onion sliced
1 apple grated
Dressing
1 tbsp mayonnaise
2 tsp grainy mustard
1 tsp sugar
salt to taste (optional)
freshly grated black pepper
2-3 tbsp water to adjust consistency
  1. Combine all the ingredients for dressing and stir well with a whisk.
  2. Combine all the veggies in a large bowl. Pour dressing mixture over it and toss gently to combine. Chill.

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