In summer, there's a coleslaw to suit all tastes

July 15, 2013 

By Suzanne Boyle News-Democrat

The summer dinner table easily can be divided over this issue: Do you like your coleslaw sweet and creamy or vinegary and spicy?

If creamy, mayonnaise or Miracle Whip?

At the heart of the dish is, of course, cabbage. But chopped or shredded?

Then there's the issue of celery seed or dill for flavor.

And while carrots are a classic sweet add-in, what about mangoes, ramen noodles or goat cheese?

It's all up to you. Coleslaw can handle all kinds of tinkering. You'll find a variety of recipes here, from time-honored to stretching the imagination.

Add one to a summer dinner; coleslaw is perfect with fried chicken or heaped on top of pulled pork.

ORIENTAL SLAW

1 package chicken-flavored ramen noodles

5 tablespoons sesame seeds

1 cup slivered almonds

1 medium head cabbage, shredded

8 green onions, chopped, white part only 6 tablespoons vinegar

4 tablespoons sugar

1 cup vegetable oil

2 teaspoons salt

1 teaspoon pepper

Combine noodles, sesame seeds and almonds, and place on a cookie sheet. Bake at 350 degrees until toasted. Let cool 30 minutes.

Combine cabbage and onions in a large bowl. In a separate bowl, combine seasoning packet from noodles with vinegar, sugar, oil, salt and pepper, and pour over cabbage and onions. Add cooled noodle mixture and toss together.

Mango Slaw With Cashews and Mint

2 mangoes, peeled, pitted and julienned

1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly

1 red pepper, julienned

1/2 red onion, thinly sliced

6 tablespoons of fresh lime juice, from about 2 limes

1/4 cup rice vinegar

2 tablespoons oil of your choice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)

1/4 cup thinly sliced fresh mint leaves

1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, rice vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet ones holds up best, but all will be delicious in this salad.Serves 6.

smittenkitchen.com

Grape-Goat Cheese Slaw

1/2 cup extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons white wine vinegar

1/2 teaspoon kosher salt

1/2 head roughly chopped Napa cabbage

1/2 cup red grapes

1/4 cup chopped pecans

1/4 cup crumbled goat cheese

2 tablespoons chopped chives

Whisk olive oil, Dijon mustard, honey, white wine vinegar and salt in a large bowl. Add chopped cabbage, red grapes and pecans and mix. Top with goat cheese and chives and toss gently.

Serves 6.

Food Network

PAULINE TULLY'S SLAW

1 small head cabbage

Salt and pepper to taste

1/4 teaspoon celery seed

Smidgen of sugar

1/4 cup Miracle Whip

Milk or cream

Grate cabbage into medium mixing bowl. Sprinkle cabbage with salt, pepper, celery seed and sugar. In a small bowl, combine Miracle Whip with enough milk or cream to soften. Mix well. Pour over cabbage mixture.

Note: You can add a teaspoon of crushed pineapple or chopped green pepper and a small amount of onion. Sprinkle completed dish with paprika.

Carrot-Pineapple Slaw

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons lemon juice

2 tablespoons sugar

1 teaspoon kosher salt

12 carrots, peeled and shredded

1 cup raisins

1 cup diced pineapple

1/4 cup chopped chives

Cilantro or parsley for garnish, optional

Whisk together mayonnaise, sour cream, lemon juice, sugar and salt in a large bowl. Add the shredded carrots, raisins and pineapple and mix. Just before serving, stir in chives. Serves 6 to 8.

Food Network

SOUTHWESTERN COLESLAW

1 (14-ounce) package coleslaw mix (cabbage and carrots)

1 cup canned black beans, rinsed and drained

1/4 cup chopped fresh cilantro

1 medium tomato, seeded and diced

1/2 medium red onion, diced

1 jalapeno, seeded and finely diced

1 avocado, pitted, peeled and diced

1/2 cup fresh lime juice

2 tablespoons unseasoned rice vinegar

2 tablespoons olive oil

1/2 teaspoon ground cumin

Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.

Whisk together remaining ingredients in small bowl. Pour over coleslaw and toss gently.

Serve immediately or refrigerate for a few hours until chilled through.Makes 8 (1-cup) servings

Per serving: 113 calories (39 percent from fat), 5 grams total fat (1 gram saturated), no cholesterol, 13 grams carbohydrates, 4 grams protein, 115 milligrams sodium, 4 grams dietary fiber.

The Kansas City Star

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