Here a slaw, there a slaw, everywhere a coleslaw!
Coleslaw is such a standard side-dish, we tend to not give it much thought – or embrace the different flavors, textures, and satisfying *crunch* it can provide.
This week’s healthy recipes are four versions of coleslaw to work this standard side-dish into any style of meal!
Country Style Creamy Coleslaw
- 2 medium heads of green cabbage
- 2 ¾ cup of shredded carrots
- 1 cup of Mayo
- 1 cup of salad dressing
- ½ cup of white sugar
- ½ cup of apple cider vinegar
- 1 ½ tsp of celery seeds
- Salt and pepper to taste
In a mixing bowl, whisk all the ingredients together until there is no lumps, and becomes smooth. Add the dressing to your cabbage and carrots. Mix well, until all coated with the dressing.
Tennessee-Style Mustard Coleslaw
- ½ cup mayonnaise
- ¼ cup prepared yellow mustard
- ¼ cup apple cider vinegar
- ¼ cup sugar
- 2 tsp. kosher salt
- 2 tsp. ground black pepper
- 1 tsp. celery seeds
- 1 medium head cabbage, shredded
Whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seeds in a bowl. Add cabbage and toss. Chill.
Red Wine Vinaigrette Coleslaw
- ¼ c red wine vinegar
- ¾ c extra virgin olive oil
- 2 T Dijon mustard
- 1 t salt
- ½ t cracked black pepper
- 2 heads of Cabbage, Shredded
- 2 cups of shredded carrots
Combine the vinegar, salt, pepper, and Dijon mustard in a bowl. Begin whisking, and add the oil in a slow and steady stream, no larger around than a pencil. When all the oil has been added, continue mixing until the dressing is a homogenous mixture, and no globs of oil are obvious. Add the cabbage and carrots, and mix all together, until they are covered completely in the dressing. Chill and Serve.
Note: You can always substitute the red wine vinegar with freshly squeezed lemon juice.
Asian Style Slaw
- 2 tablespoons of grated ginger
- ½ cup of rice wine vinegar
- 1 Tb soy sauce
- 1 lime, juiced
- 2 tablespoons sesame oil
- ½ cup of peanut butter
- 1 head of Napa Cabbage, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 2 serrano chiles, minced fine
- 1 large carrot, grated fine with a peeler
- 3 green onions, cut on the bias, all white part and half of the green
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- ½ teaspoon ground black pepper
In a small bowl, or food processor, combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl. combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to the dish along with stir fried pork to make an entire meal. Add soy sauce and rice wine vinegar (mirin) to taste.