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.
California Coleslaw
8 cups cabbage, shredded (green cabbage or a mix of red and green)
1 cup carrots, shredded
1/3 cup red onion, minced
1 serrano pepper, seeded and minced, optional
1 ripe avocado, seeded and peeled
1/2 cup poppy seed dressing
1 teaspoon dry mustard
Combine cabbage, carrots, onion and serrano. Dice half the avocado, and set aside. Mash the remaining avocado, and whisk in the dressing and dry mustard. Stir the dressing into the coleslaw mix, tossing until evenly coated. Gently fold in the diced avocado, and serve immediately.
Serving suggestion: Top with grilled scallops or shrimp for a main meal.
Variations: Stir in 1 cup fresh fruit, such as berries, tangerine or apple, or stir in 1/2 cup crumbled crisp bacon.
Gospel brunch
Bridgeman's Chophouse at the Read House will start serving a weekly Sunday brunch on July 14. The mouthwatering brunch, served from 10 a.m. to 2:30 p.m., will be mixed with live gospel music from Nancy Westmoreland, one of Chattanooga's best-known performers.
Chef de cuisine Kenyatta Ashford has created a menu with a take on traditional Southern recipes, such as shrimp and grits; fried chicken with cornmeal pancakes; crab cake Benedict served with creamed greens; and a cold fried chicken sandwich served with vinegar coleslaw.
If you've not yet had a taste of the culinary offerings at Bridgeman's, you're in for a treat. The restaurant is located on the first floor of the historic hotel at 107 M.L. King Blvd. For reservations: call 423-643-1240 or go online at www.bridgemanschophouse.com.
Email Anne Braly at braly@timesfreepress.com.