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Traditional Cole Slaw

  • 14 oz. shredded or thinly sliced cabbage
  • 1/2 cup mayonnaise (2 TBSP more if you like a “wetter” coleslaw)
  • 1 TBSP sugar
  • 1 TBSP cider vinegar
  • salt & pepper to taste

Place shredded cabbage in a large bowl. Blend in mayonnaise until mixed well with cabbage. Sprinkle sugar over the coleslaw, then vinegar, and mix into the salad. Add salt and pepper to taste. Let coleslaw sit for about 15 minutes before serving for flavors to mingle.

Asian Cole Slaw

  • 14 oz. shredded or thinly sliced cabbage
  • 1 bunch green onions including green tops, thinly sliced
  • 1 pkg. oriental noodles
  • 2 TBSP sesame seeds
  • 1/2 cup toasted slivered almonds
  • 1/3 cup canola oil
  • 3 TBSP rice vinegar
  • 1 TBSP dark sesame oil (optional)
  • 1/2 tsp salt
  • 1/2 tsp pepper
Combine the cabbage, onions, sesame seeds and almonds in a large bowl. Break apart the uncooked orientle noodles into small pieces and toss with the cabbage. Just before serving mix together the oil(s), rice vinegar, salt, pepper and flavor packet from the ramen and blend well. Pour over the cabbage and toss to mix well. Serve immediately so the oriental noodles stay crunchy. Shredded grilled or pan seared chicken can be used with this to serve as a main dish.

Sweet & Sour Cole Slaw

  • 1/3 cup rice or cider vinegar
  • 1/4 cup peanut butter (smooth or crunchy is OK)
  • 3 TBSP brown sugar
  • 1/2 tsp salt
  • 1 TBSP soy sauce
  • 1 tsp dark sesame oil
  • 1/4 tsp red pepper flakes or 1/2 garlic chili sauce (optional)
  • 24 oz. shredded cabbage
  • 1/2 cup dry-roasted, unsalted peanuts, coarsely chopped
Blend together the vinegar, peanut butter, brown sugar, salt, soy sauce and sesame oil; set aside. (If you would like to add a little kick to your salad, add red pepper flakes or the garlic chili sauce.) About an hour before serving, place the peanut butter mixture in a large bowl, and add the cabbage, about 2 cups at a time, tossing the ingredients after each addition. Cover and chill the salad for an hour, tossing it every 20 or so minutes. Just before serving, add the chopped peanuts and toss once more. (This is quite a “wet” slaw; serve with a slotted spoon).
*This yummy recipe comes from Jane Brody’s Good Food Gourmet. It goes well with grilled meat, and curry or Thai-flavored dishes. The recipe makes quite a bit, which is great for potlucks.