Anne BralyColeslaw is the top side dish at July Fourth picnics. Not only is it a simple dish to prepare and can be made in advance, it’s a cool match for your hot ‘cue.
Slaw is one of those dishes that is a melting pot of ingredients – perfect for celebrating America’s birthday, a country that’s a melting pot all its own. You’d be hard-pressed to find a family barbecue in the U.S. without at least one bowl brimming with slaw. Without it, it’s just not a barbecue.
The most common kind of slaw is shredded cabbage dressed with a creamy mayonnaise dressing, though some people, particularly those in North Carolina, dress their slaw with a vinegar-based dressing. And, show of hands, how many of you prefer an added crunch to your coleslaw by mixing in crushed ramen noodles? They add not only crunch but an Asian flair to the familiar side dish.
You can fancy up your coleslaw with numerous ingredients. Think broccoli, raisins, carrots and snow peas. Radishes are OK, as is jicama and diced apples. See where I’m going with this? Slaw is like the dumping ground of side dishes.
But here’s another take on coleslaw from the California Avocado Commission. It’s creamy, thanks to the chunks of avocado, and crunchy, thanks to the cabbage and carrots – the best of both coleslaw worlds. Rather than mayonnaise, poppy seed dressing is the binding agent, adding a little sweetness to your slaw. The serrano pepper is optional, but if you like a little heat in your coleslaw, it adds a nice spice.