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New Years buffet - some kind of slaw?

I'm starting to plan for the big New Years Day open house, and so far have the following pencilled in ...

--whole tenderloin, roasted, sliced, served cold with horseradish cream sauce

--spiral cut ham, with mustard and some kind of spicy orange based sauce

--biscuits or rolls, so people can make sandwiches if they want

--sesame noodles with snow peas

--orzo salad, with feta, tomatoes, olives, chopped cucumber

I'll have olives and bruschetta and garlic toasts with my bean spread and so on.... but I am missing the nice fresh veggie/fruit element....

I would like to serve some kind of winter slaw, with maybe some citrus and jicama? I make a good cole slaw but I like to keep that for summer so it's special. Slaws are so nice because they are easy to eat and give that bright fresh note... Do any of you have a good slaw you like?

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  1. I wasn't sure why slaw, which I love, didn't seem right with your menu. I think it's because the sesame noodles and orzo salad don't provide enough color. Of course, maybe a carrot and raisin slaw would be good but I would go with something very green and that would be a "winter salad". My recipe calls for romaine, cashews, dried cranberries, shredded swiss cheese, diced apples and pears tossed with a poppy seed dressing.
    Sounds like a great menu!

    1 Reply
    1. re: dfrostnh

      This sounds terrific, especially as a chopped salad, with the romaine in bite size pieces...

    2. I had a really good salad of julienne carrots and dried cranberries with a white balsamic viniagrette at a restaurant many years ago, I've made it many times, and it's always a hit.

      1. BEETS. Make a beet salad with carrots and red onion and pieces of orange or grapefruit. This will be a big hit.
        Peel and cube carrots. Cook until tender. Boil and then peel and cube beets. Thinly slice red onion and segment the citrus. Prepare a vinagraitte(sp.?) with honey and red wine vinegar. Toss together with previous ingredients and salt and pepper and let it sit over nite. Re-season just before serving. This is GREAT with pork tenderloin.

        1. Try red cabbage, granny smith apples, carrots -- all finely julienned... toss with toasted pecans and crumbled blue cheese in a light white balsamic vinaigrette, salt and freshly ground pepper. I've served this several times (especially around the holidays) and people love the colorful combination, textures and flavors.

          Another idea that's nice as a fresh, bright note (but is more of a salad) is finely sliced/julienned fennel with supremed oranges (segments)... lightly from the fresh orange juice, a little dijon and olive oil, some salt and pepper. Some people like to add red onion, olives, etc. I like to keep it simple.

          2 Replies
          1. re: Night Owl

            I would substitute savoy or chinese cabbage for red cabbage. Red cabbage is really best cooked; its flavors are not as well suited raw and it is often misused for color.

            1. re: Karl S

              I agree completely. Really dislike raw red cabbage.

          2. The recipe linked below for "Super Slaw" would be perfect for a New Year's buffet. The flavor is really nice and with the red and green cabbage and bell peppers, it makes for a colorful dish, almost like confetti.

            http://www.epicurious.com/recipes/rec...

            3 Replies
            1. re: DanaB

              I would second DanaB's Super Slaw rec.

              1. re: Sam D.

                A couple of the reviews at epicurious mentioned that it became watery - if I made this I think I'd salt the cabbage first, to get out some of the water. I do this with my cole slaw and it works very well. The dressing sounds good.

                1. re: sheiladeedee

                  I've made the recipe for several years' running for my own tree-trimming and other parties and it never got watery. Granted, I did not make it the day ahead. But if you mix the salad the morning of the get-together, it will not get watery.

            2. I love a salad of endives, gorgonzola, spiced pecans or walnuts, spinach and cubed, butternut squash. A great wintery salad.

              1. How about a red pepper and endive slaw? (with or without the soppressata):
                http://www.foodandwine.com/recipes/re...

                1. This Savoy cabbage slaw looks really good, actually:
                  http://www.epicurious.com/recipes/rec...

                  1. finely (mandoline) shaved fennel, orange segments, parsley. This tastes clean and bright to me. Looks pretty piled high. I like to make it go along with heavier items. I wonder how it would be if you tossed in some pomegranite seeds. They always look so festive to me.

                    2 Replies
                    1. re: danna

                      I have used pomegranate seeds in ambrosia, piled in a trifle dish - spectacular looking.

                      I have had bad experiences with fennel. I got some to try a shaved salad and it was tough, woody and tasteless. Anybody got any hints on picking it out? The heads looked great, white and bright green, and not too big, but it was not good to eat, IMO.

                      1. re: sheiladeedee

                        Did you cut out the core of the fennel bulb?

                        IF this link works, here is an Hors d'ouerve I made recently with pomegranite seeds:

                        http://i29.photobucket.com/albums/c28...

                    2. Broccoli slaw with red globe grapes, sunflower seeds, bacon crumbles in a light raspberry and or poppy seed dressing. Gets better everyday/ Yum.