Coleslaw Three Ways!

CHICOPEE, Mass. (Mass Appeal) – Coleslaw is one of the most popular sides you can make for your Memorial Day Barbecue. Personal Chef Bill Collins from ChefBill.com showed us three different ways to make it that will help save money.

Traditional Slaw

Ingredients:
1 medium head green cabbage, shredded
2-3 large carrots, shredded or shredded
1 large onion, grated
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup cider vinegar
1 tablespoon honey or agave
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine the cabbage, carrots, and onion in a large bowl.
In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, honey salt and pepper.
Pour the sugar mixture over the cabbage mixture. Season with salt and pepper. Chill for at least 30 minutes (or overnight, which is better), and season to taste with more vinegar, salt and pepper.
Barbecue Slaw

Ingredients:
1 medium head green cabbage, shredded
2-3 large carrots, shredded or shredded
1 large onion, grated
1/2 cup sugar
1/4 cup white or cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine the cabbage, carrots, and onion in a large bowl.
In a separate bowl, whisk together the sugar and vinegar until the sugar dissolves. Keep stirring. It may not all dissolve. That’s okay.
Pour the sugar mixture over the cabbage mixture. Season with salt and pepper. Chill for at least 30 minutes (or overnight, which is better), and season to taste with vinegar, salt and pepper.

NOTE: If you want to dissolve the sugar, heat the vinegar and sugar mixture in a saucepan over a medium heat until the sugar dissolves. Cool to room temperature before combining with the vegetables.

Asian Slaw

Ingredients:
1 Napa cabbage, sliced thinly
1/2 red pepper, cut into julienne slices
3 scallions, sliced at an angle
1 mango, peeled and cut into julienne slices
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon finely grated ginger
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil

Directions:
In a large bow, combine the cabbage, red pepper, scallions and mango and set aside.
In a separate bowl, whisk together remaining ingredients except the sesame oil. Then slowly whisk in the oil.
Combine vinegar mixture with cabbage; refrigerate for an hour or over-night

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