The summer coleslaw recipes you still need to try
At the end of the summer, corn on the cob can still be smelled for miles, chefs- both professional and aspiring – are tossing their secret barbecue recipes on the grill and coleslaw sides are being dished out. This little mayonnaise-focused dish is meant to quench the burn of hot food, cleanse our palates of the sour and prepare our stomachs for more. It is time to do this dish homage by collecting some of the best coleslaw recipes out there, and toast to their side-dish style.
Many barbecue recipes have been featuring Asian spices and traditional Korean techniques. Complement these meaty grills with an Asian-inspired coleslaw. Food & Wine’s Asian style spicy coleslaw is ideal for any Thai dinner or to accompany a fish dish.
- 1/4 cup plus 2 tablespoons smooth peanut butter
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 3 tablespoons water
- 3 tablespoons sugar
- 3 garlic cloves, minced
- 1 tablespoon Sriracha chili sauce
- 2 pounds cabbage, thinly sliced (12 cups)
- 3/4 pounds red cabbage, thinly sliced (3 cups)
- 3 medium carrots, julienned
- 2 red peppers, thinly sliced
- 3 tablespoons chopped cilantro
- 15 mint leaves
- Salt and freshly ground pepper
To make this recipe, whisk the peanut butter with your sugar, garlic, Sriracha, fish sauce and lime juice. In a separate bowl, mix your peppers, cilantro, mint and carrots together till evenly blended. Add the salad dressing, stir and season with salt and pepper. It is best to serve this dish immediately after dressing because soaking the vegetables can cause them to go limp.
For a more traditional fare, bring out bold flavors in your coleslaw. Instead of letting the ingredients blend into a mayonnaise-ruled taste, choose ingredients that will compliment one another. One great recipe example is the Food & Wine crunchy coleslaw with cayenne and toasted caraway seeds recipe.
- One 3-pound head of green cabbage, cored and finely shredded
- 2-pound head of red cabbage, cored and finely shredded
- Kosher salt
- 1 teaspoon caraway seeds
- 1 teaspoon celery seeds
- 1/2 cup water
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 small onion, minced
- 2 garlic cloves, minced
- 3 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 large carrot, coarsely shredded
- 1 large Granny Smith apple, peeled and cut into 1/4-inch slices
- 1/2 cup chopped flat-leaf parsley
Toss your cabbage in colanders with a teaspoon of salt. Set this in the sink for about two hours. Your cabbage will have moistened, so dry it between paper towels. In a pan, toast your caraway and celery seeds until their scent begins to fill the room, it should only take 20 seconds or so. Add water to the pan and set it off of the heat. In your blender you will want to blend the mayonnaise, sugar, garlic, onion, cream, lemon juice, black pepper and cayenne. After these have blended, add your toasted seeds and continue to blend. Once the dressing is smooth, pour it on top of the cabbage, carrot, apple and parsley.