Currently viewing the tag: "slaw"
You don’t really need anything else with this sandwich, except maybe some chips, and a beer or some iced tea. You have meat, a couple vegetables, starch, it’s all there. If you take the time to fry chicken, it is always good to make extras as it is the perfect leftover to start another meal with.
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This was made to go on a fried chicken sandwich, but is great as is. Using a Ben-Riner or other fixed blade slicer (or even a food processor) makes this a quick-fix dish.
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Use this for South West inflected slaw, for a dip for vegetables or chips, or however. This was made for a slaw to go on a fried chicken sandwich.
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Sort of a cross between a kale salad and a quickle. Allowing time to sit in the refrigerator will soften the cabbage a little without taking away the crunch. Caraway gives the salad a Nordic bent. Use cumin, coriander, and a little lime juice to take this in a South Western direction, or sub lemon or orange for lime and go Middle Eastern/North African. This salad keeps well, and is a great lunch box item as it travels well.
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This is the dressing that goes with the above named recipe, but this, or any number of variants, could go with any salad of dense leaves such as the cabbages, kales, or things like mei quin choi or shredded carrot or celeriac. Lighter in oil, this recipe will not emulsify like a regular vinaigrette. Adding mustard will help the salad thicken, but be careful what mustard you use and how much lest you blow out the dressing and just have a thin and pungent mustard garnish for the salad.
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Here is a riff on the now ubiquitous grocery-store deli salad. This is a great way to use the stems of broccoli, and could be made entirely with stems if you wish. If you do so, back off the volume by 2 cups or you will have a lot of slaw. This is one of those recipes that can be varied a lot for different but equally tasty results.
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This is a super simple slaw dressing that works with the Broccoli Slaw recipe, or any other slaw type salad with assertive flavors like broccoli, cabbage, cauliflower, Brussels sprouts, or beets. This is the closest thing to the dressings on slaws in grocery store deli’s I can come up with.
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This dressing was designed for Broccoli Slaw, but will enhance many other things that that have a bit of peppery bite or assertive flavor, such as dishes with cauliflower, cabbage, arugula, cress, and the like. This iteration is a little lighter than v.2 as it uses less mayonnaise, and a little more oil.
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Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.
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Slaw like in texture, this salad is crunchy and lightly sweet from the cabbage and tomatoes, and has a refreshing aroma from the cilantro. The baby leeks, which could be replaced with scallions, add a bit of pungency and the allium funk. This salad would be great under grilled salmon or snapper, or as a side to grilled pork or barbecued ribs.
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This does not use as much oil as a standard vinaigrette, so is much lighter. Excellent on cucumbers or a “slaw” of savoy or nappa cabbage with grated carrots. For sesame oil, I favor Kadoya brand for its pure clean flavor and aroma. If you can find it, try the Black Sesame seed oil for a deeper flavor. Using a blender for this dressing makes it a snap, although shaking it up in a quart jar with a tight fitting lid is good too.
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Made to go on a potato salad, this will work with slaws and green salads as well.
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This dressing is for a green salad with blueberries, almonds, and mozzarella, but would work well with other things as well. Use with cold shrimp or chicken, or a salad of sliced radishes and green onions, slaws, or with fennel, among other things.
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Tagged with: basil • blueberries • chicken • cole slaw • dressing • fennel • green onions • orange • radishes • scallions • shrimp • slaw • vinaigrette
Use this as a salad dressing for slaw, or on shellfish. It is also great on shaved fennel salads.
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Here is a variation of the beet and kale salad. Using a mandolin for this is ideal, but a grater could be used, although the beets will bleed and the apples will break down more rapidly.
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Tagged with: apples • beets • carrots • Granny Smith apples • kale • lemon • Meyer lemon • Red Ace Beets • salad • scotch kale • slaw
Cabbage and apples are frequently seen in each others company in recipes for a reason, and that is because they taste really good together. The crunch and sweetness of the apple plays up those same qualities of the cabbage, and the earthiness of cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes great. This is a recipe where having a mandolin or Ben-Riner really helps. Apples such as the Hudson’s Golden Gems and Rubinettes are perfect for this dish as they are crisp, sweet, and have some acid to balance out the dressing and cabbage.
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This is pretty much the standard dipping sauce for the rice paper wrapped spring-rolls and sauce you pour on Bun (rice noodle dishes). Add a little neutral flavored oil to give it a more western texture and you have a very versatile dressing, useful for things like a kohlrabi salad or light coleslaw.
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This is the slaw from the Harvest Fair, and it is quite popular, even with youngsters who normally run away from cabbage. Easy to do, it is light and crunchy, and the colors brighten any table. The dressing on this salad is a loose vinaigrette, using less oil than usual for a salad dressing.
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With the sweet and nutty tasting dressing, this is a cole slaw even kids love. My kids are always happy to see this salad, and I took it to a couple different school potlucks and discovered it was a hit there, both with the parents and the kids. Again, this is so easy with a fixed-blade slicer. Use the medium comb for the carrots, and just the blade for the cabbage, and slice it thinly.
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This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
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