Country-Style Coleslaw
Here's a coleslaw that will earn your respect. This vinegar-based 'slaw not only makes one excellent side dish, but in true southern fashion, mandatory for topping on a pulled pork sandwich.
From the garden, you'll need to pick one head of green cabbage, one head of red cabbage, a few carrots and a red onion. Be fussy about slivering the vegetables. Core and chop cabbage into 1-inch by 3-inch strips. Sliver the carrots and onion.
A good starting point is 4 cups of red cabbage; 4-1/2 cups of green cabbage; 1/2 cup of red onion and 1 cup of carrots. Toss and set aside.
In a 1-quart saucepan, mix 1/2 cup of light oil; 1/2 cup of rice vinegar; 1/2 cup of sugar; 1 teaspoon each of celery seed and garlic powder and a dash of salt and pepper and bring to a boil. Keep stirring until sugar is dissolved. Reduce heat and simmer for a couple of minutes while stirring.
Allow the vinegar mixture to cool just enough for safe handling. Pour over the coleslaw vegetables and toss until well blended. Refrigerate until chilled before serving. My tip: Mix the coleslaw in a small trash bag (a clean one, of course).
Sweet Creamy Coleslaw
This is a mayonnaise based coleslaw, yet the mayo doesn't overpower. All the ingredients are minimal which allows more of the vegetable flavors to stand out. Light and refreshing.
Dice 1 head of cabbage, 3 medium carrots, 2 stalks of celery, 1/2 red bell pepper, 1 medium onion and 1/4 cup of the celery leaves. Toss well in a large bowl.
For the dressing, mix in a bowl 1 cup of mayonnaise, 1/4 cup of granulated sugar, 1/2 cup of apple cider vinegar, 1/2 cup of sour cream, 1 tablespoon of lemon juice and salt and pepper to taste. Stir with a whisk until sugar dissolves.
Pour dressing over the coleslaw vegetables and toss until well blended. Refrigerate until chilled. Toss again prior to serving.
Granny Smith's Apple Slaw
The sweet and tart Granny Smith apples go well with the spicy kick offered by the mustard in this coleslaw recipe. After taste testing, you may want to add a sprinkle of granulated sugar per taste if you prefer a sweeter coleslaw.
Sliver 3 cups of green cabbage, 2 cups of Granny Smith apples, 1 cup of celery, 1 cup of carrot and 1/2 cup of white onion.
In a bowl, mix together 1/3 cup of plain yogurt, 2 tablespoons of apple juice and 1/4 teaspoon of Dijon mustard
Pour mixture over the coleslaw ingredients. Mix well. Sprinkle 1/8 teaspoon of celery seed on top of coleslaw. Refrigerate until chilled prior to serving.
