Napa Farmhouse 1885™: The Best Slaw Recipes

Tuesday, June 9, 2015

The Best Slaw Recipes

I am a big fan of coleslaw, and I make it year round. As a side dish, topping for tacos or piled on top of a sandwich, this versatile dish can be prepared many ways. This is slaw week for Food Network's Summer Soiree, and I thought I would share a few of my slaw recipes with you. Do you have a favorite? Please share in the comments section of the post.

Purple Cabbage Slaw

This slaw is full of crunchy cabbage and apples with a light dressing of seasoned rice vinegar, olive oil and a touch of honey. Perfect with barbecue, grilled meat or poultry or as part of a salad dinner. Try added to sandwiches, wraps or tacos. You can make it early in the day...it holds well. Sometimes I throw in a small handful of chopped pistachio nuts for protein if I am doing a vegetarian meal, but this is not necessary. By the way...Purple and blue fruits and vegetables contain nutrients that include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. ** from color wheel of fruits and vegetables

Purple Cabbage Slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to a large bowl. In a jar with tight-fitting lid (I use mason jars for my vinaigrettes) add vinegar, extra virgin olive oil, honey, salt, and pepper. Screw on the lid and shake vigorously until combined. Drizzle half of vinaigrette over cabbage mixture. Stir to combine. Add more vinaigrette to your liking.

This slaw keeps in the refrigerator for a couple of days.

Apple Cider Coleslaw

I am not a fan of overly creamy salads. They are too heavy for me and get soggy so quickly. I miss the crunch of the vegetables and the "healthy" factor. This version has only 1/4 cup of mayonnaise in the entire recipe and has a sweet/tart taste with the addition of apple cider vinegar.

Apple Cider Coleslaw
(6 servings)

Ingredients
2 cups red cabbage, shredded
1 cup green cabbage, shredded
1 red bell pepper, diced
2 carrots, shredded
2 tbsp apple cider vinegar
1/4 cup mayonnaise
1-2 tbsp extra virgin olive oil
1 tsp honey mustard
1 tsp celery seeds
sea salt
black pepper
1/2 cup sliced almonds, toasted

Add cabbage, bell pepper and carrots to large bowl. In a small bowl add vinegar, mayonnaise, 1 tbsp olive oil, mustard and celery seeds. Whisk until combined. Add a pinch each salt and pepper. Taste and adjust seasonings if desired.Add additional tbsp olive oil if the vinaigrette looks too thick.

Pour half of vinaigrette over cabbage mixture. (Refrigerate remaining vinaigrette) Stir to combine. Refrigerate for a minimum of one hour. Remove from the fridge. Stir and add additional vinaigrette if desired but do not overdo...You do not want it to get soggy. Sprinkle almonds over salad and serve cold.

This slaw keeps in the refrigerator for up to 2 days. Do not add almonds until ready to serve.

Cabbage Slaw with Peanut Sauce Vinaigrette

This is one of those recipes that you will make over and over again. Parties, pot, lucks, summer barbecues or "it's the middle of winter, and nothing is in season" dinners, the Cabbage Slaw with Peanut Vinaigrette Sauce fits the bill perfectly. Crunchy cabbage, fresh...whatever is in season...vegetables and a spicy peanut sauce come together beautifully. Serve as a side dish of course, but also add some grilled chicken or shrimp and you have a main dish. Top fish tacos or pulled pork sandwiches for a different take on classic items.

Cabbage Slaw with Peanut Sauce Vinaigrette

(10- 12 servings)

1 medium head cabbage (green or purple) shredded
1 green bell pepper, chopped

2 zucchini, shredded (optional, only in season)
3 green onions, chopped

1/2 red onion, chopped
6 radishes, shredded

Peanut Sauce Vinaigrette (recipe follows)

3 scallions, chopped

1/4 cup sesame seeds

1/4 cup roasted, salted peanuts, coarsely chopped

Combine first 6 ingredients in a large bowl. Pour half of Peanut Sauce over slaw and stir to combine. Add additional sauce to desired consistency. Refrigerate a minimum of 1 hour, or until cold. Serve topped with scallions, sesame seeds and peanuts.

Keeps refrigerated for up to 2 days.

Peanut Sauce Vinaigrette

1/4 cup organic natural peanut butter (with oil on top) Stir in oil before measuring

1/4 cup seasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons coconut sugar

2-3 teaspoons chile-garlic sauce

1 clove garlic

1/2-inch piece fresh ginger, peeled

Add all ingredients (just 2 teaspoons chile-garlic sauce) to the bowl of blender or food processor. Process until smooth. Add 1-2 tablespoons water if sauce seems too thick. Taste and add the additional teaspoon of chile-garlic sauce if you want it a bit spicier. Set aside or refrigerate.