Cole slaw ideas?
I seldom make cole slaws, but am thinking it might be a good thing to bring to a neighbor's pool and fireworks party this weekend. Maybe just from the catchy name, I recall people on this site liking Epicurious's "Super Slaw":
Before I commit, I'd be interested in any further suggestions for favorite slaws that can sit around in Summer outdoor temps for an hour or two, maybe nested in a larger bowl of ice, if need be.
Thanks for the replies so far, both of you.
I do recall that no-mayo slaw thread but hadn't bookmarked it. It didn't come up prominently when I did a website search for slaw and cole slaw. Clearly, there has to be a better way to search than whatever I do, because my searches never seem to capture the most relevant threads!
re: Bada Bing
apparently the CH search engine only cooperates for me :) and i'm not being snarky when i say that - it happens every time! others come up empty, i find 'em all.
FYI, mayo actually isn't really a concern in terms of outdoors/warm temperatures, so since we've got the non-mayo thing covered i pulled up other slaw threads for you - some for traditional preparations, some that take it in more unique directions...
Wow, that's impressive. And I have noticed that you are often ready with numerous links to previous threads on topics related to new queries. Thanks!
While this gets off topic, I want to say that this search issue made me curious, and I think I've found one factor. I don't normally use the Advanced Search window, but I now see that my search results are apparently restricted to the last 12 months by default. Searching coleslaw or slaw in the Home Cooking board gets me threads on "Cilantro Slaw," "Mustard Slaw," and only one or two threads of a more general nature.
So now I'll try to be mindful of whether the last 12 months is the optimal time frame for a given search. It certainly is not for this one.
re: Bada Bing
I actually have better luck finding what I am looking for searching with google. I do something like "chow cole slaw" and they pop up.
To keep this about food, if you can pick up a bottle of 365 apple cider vinegar, Whole Foods store brand, your cole slaw will have a less astringent flavor. The difference between that and the standard Heinz variety is huge.
One of my favorite experiments/ inventions was cole slaw with apple cider vinegar, and then I added kind of typical apple pie spices- a little cinnamon, nutmeg, allspice, brown sugar, a touch of ground cloves and then some cayenne, white pepper, bit of salt and some shredded sweet onion. I also add a bit of mayo for some body. It receives rave reviews from all who tried and has been my go-to ever since. A good mix of sweet, tangy, spicy, etc. I'll bet a little shredded apple or jicama would be tasty in it too! Sorry, don't have measurements- it's just something I kind of taste and adjust as I make it. Come to think of it, it possibly may have been invented before but for me it was pure inspiration and was an accidental creation while raiding my spice rack.
Recipes aside, I'd like to share a tip I learned from a "Best Recipe" cookbook from America's Test Kitchen. After the cabbage has been shredded, place it in a colander and toss it with about a tablespoon of coarse salt. Let the cabbage sit from 1 to 4 hours as the excess water drains. Rinse the cabbage well in a large bowl of cold water, drain, and blot dry with paper towels. Then proceed with your recipe. This will prevent an accumulation of excess water in the dressing after the coleslaw is prepared.
With all due respect to America's Test Kitchen (and I have gotten some great ideas from them), they attempt to appeal to the lowest common denominator of foods and mass-opinions. Never do they do anything that is considered "cutting-edge". Thus, I think recipes get muddled into what have mass-appeal for most middle-class white America.
yeah -- hard to get the search parameters just right. anyway, i know i've posted this before. no mayo.
toss together in a big bowl: 1/2 head red cabbage and 1/2 bulb fennel, coarsely shredded, 3 chopped scallions, 1/2 c chopped, toasted hazelnuts, finely grated fresh ginger ( i use a good inch and grate with a microplane).
for the dressing, mix together with a blender, food processor or immersion blender: 1/2 granny smith apple (peeled, cored and roughly chopped), 1 tablespoon dijon mustard, 2 tablespoons vinegar (cider, sherry or muscat), 3 tablespoons olive oil, s&p,
Bacon-Curry Cole Slaw
Yes, it has mayo, but it is truly excellent- drawing rave reviews since the 60s.
2/3 cup mayonnaise
4 Tb cider vinegar
2 t salt
½ t pepper
½ t curry powder
2 Tb sugar
8 cups shredded cabbage
8 slices bacon, cooked crisp
Mix sauce; pour over cabbage.
Crumble bacon & mix lightly.
Serve immediately or cover & refrigerate
It's after the 4th at this point but have you ever tried Pea Slaw? Sub fresh peas (frozen, defrosted will work too) for the chopped cabbage and follow the rest of your ingredient list/dressing as usual. Very different and an unexpected hit at our summer bbq's.
And, if you want to take pea slaw up a notch this recipe is a keeper!
I love this "asian fusion slaw." It looks good, ti tastes fantastic: bright, gingery, with a kick of heat. It's been a huge hit with a surprising cross-section of eaters at various picnics and potlucks. I swap out the raisins for dried cranberries, and wait to toss the nuts in until each serving time, so they don't soften up...