Coleslaw may never be the star of the meal, but it's one of the best side dishes you can serve. Whether it's a mound added to a plate of meat and veggies, or a smaller spoonful topping hot dogs or barbecue sandwiches, it adds a crispy sweet/tart crunch to the meal.
"People always order it when they order pulled pork," said Robert Ragsdale, kitchen manager at Bones Smokehouse on East Brainerd Road. And catering clients always specify slaw, he added.
Slaw is made from scratch every day at Bones. The recipe has been used for years -- just a simple mix of fresh cabbage, carrots and mayonnaise with a hint of sweetness.
It's cool and sweet, making a refreshing sidekick for grilled foods, Mr. Ragsdale said.
Most people have their own special method of making traditional coleslaw. Some use a prepared dressing; others prefer to make their own from mayonnaise, sugar, vinegar and select spices.
But coleslaw is one of those foods that creative cooks have been tweaking for years, finding that the understated flavor of cabbage works very well with a number of nontraditional coleslaw ingredients, such as fruit and nuts.
Here are several examples to ramp up your July Fourth barbecue.
Basic Coleslaw
6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time. Makes 6 servings.
-- southernfood.about.com
Peanutty Coleslaw
1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1 tablespoon sugar
1 tablespoon tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups finely chopped cabbage
1 cup chopped cauliflower
1 cup chopped celery
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1/4 cup finely chopped cucumber
1/2 cup chopped peanuts
For dressing, in a small bowl, combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper until blended. In a large bowl, combine the cabbage, cauliflower, celery, onion, green pepper and cucumber. Add dressing and toss to coat. Sprinkle with peanuts.
-- www.allrecipes.com
Ramen Asian Coleslaw
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3-ounce) package chicken-flavored ramen noodles (crushed, dry noodles and seasoning used separately)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped
Heat oven to 350 F. In a medium bowl, whisk together the oil, vinegar, sugar, ramen spice mix, salt and pepper to create a dressing. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes or until lightly brown. In a large salad bowl, combine the cabbage and green onions. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds, and toss to combine. Add crushed ramen noodles immediately before serving, and toss to combine.
-- allrecipes.com
Apple Coleslaw
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper and green onions. In a small bowl, mix together mayonnaise, brown sugar and lemon juice. Pour dressing over salad. Mix to combine, and serve.
-- allrecipes.com
Sweet and Crunchy Coleslaw
2 (3-ounce) packages chicken-flavored ramen noodles (reserve seasoning)
1/2 cup vegetable oil
1/2 cup white sugar
1/3 cup white wine vinegar
1 (16-ounce) package shredded coleslaw mix
1 (11-ounce) can mandarin oranges, drained and sliced
1 (8-ounce) can water chestnuts
1 bunch green onions, chopped
1/2 cup sunflower seeds
1/2 cup cashews
Place noodles in a bowl of warm water and soak for 15 minutes or until soft. Whisk together the oil, sugar, vinegar and ramen seasoning packs. Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds. Pour dressing over salad, and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.
-- allrecipes.com