More Than One Way...
Coleslaw is nearly always made with the hard white cabbage that is one of the cheaper vegetables with a good shelf life in the fridge.
Cheese Coleslaw:
1 tblsp natural yogurt
pinch each salt, pepper and sugar
a little vinegar
2 oz (50g) finely shredded white cabbage
1 small red eating apple
2 tsp lemon juice
1 tblsp grated onion
2 oz (50g) grated or diced Edam or other hard cheese
Prepare the dressing by mixing together the yogurt, seasoning, sugar and vinegar. Leaving the peel on the apple, core, dice and put into a bowl with the lemon juice. Toss to coat the apple with the juice (this prevents the apple flesh browning). Then add the onion, cabbage and cheese. Pour over the dressing and toss the lot together. Good eaten with a garnish of watercress.
This next coleslaw uses a curry-flavoured mayo, and to make this I would blend some mild curry paste into mayonnaise to taste, or possibly some of that cheapo (4p) canned curry sauce could be blended with a little yogurt (or mayo). If not all - or none - of the larger dried fruits are to hand, substitute sultanas.
Spicy Coleslaw:
1 lb (450g) white cabbage, finely shredded
1 large onion, grated
2 carrots, grated
2 dessert apples, grated
2 oz (50g) walnut pieces, chopped
3 oz (75g) mixed dried fruit (apricots, dates, prunes) chopped
4 - 5 tblsp curry-flavoured mayonnaise
Put all but the mayo into a bowl and mix well together. Pour over the mayo and toss gently to coat. Serve lightly chilled.
And yet another cabbage based coleslaw - well the theme today is 'more than one way'.
Mushroom Slaw:
8 oz (225g) mushrooms, sliced
8 oz (225g) white cabbage, shredded
2 oz (50g) sultanas
5 fl oz (150ml) mayonnaise
2 tblsp lemon juice
2 tblsp Dijon mustard
2 tblsp single cream
2 tblsp finely chopped chives
salt and pepper to taste.
Put the mushrooms, cabbage and sultanas into a bowl and mix well together, then make the dressing by blending together the remaining ingredients. Pour this over the mushroom mixture, and toss gently to mix. Chill in the fridge for 3 - 4 hours before serving.
With the above variations on a theme, there are still many other ways we can alter or improve coleslaw, maybe adding finely chopped celery, red or yellow diced bell peppers, canned (drained) sweetcorn kernels. Perhaps including flaked almonds, peanuts or cashew nuts. Even sunflower/pumpkin seeds.
With a base of shredded cabbage, and a fairly thin mayonnaise to bind (thin it down with water if necessary), we can then add other ingredients according to what we wish to use up. The main thing - apart from any dried fruit used - aim for a 'crunchy' texture.
Cheese Coleslaw:
1 tblsp natural yogurt
pinch each salt, pepper and sugar
a little vinegar
2 oz (50g) finely shredded white cabbage
1 small red eating apple
2 tsp lemon juice
1 tblsp grated onion
2 oz (50g) grated or diced Edam or other hard cheese
Prepare the dressing by mixing together the yogurt, seasoning, sugar and vinegar. Leaving the peel on the apple, core, dice and put into a bowl with the lemon juice. Toss to coat the apple with the juice (this prevents the apple flesh browning). Then add the onion, cabbage and cheese. Pour over the dressing and toss the lot together. Good eaten with a garnish of watercress.
This next coleslaw uses a curry-flavoured mayo, and to make this I would blend some mild curry paste into mayonnaise to taste, or possibly some of that cheapo (4p) canned curry sauce could be blended with a little yogurt (or mayo). If not all - or none - of the larger dried fruits are to hand, substitute sultanas.
Spicy Coleslaw:
1 lb (450g) white cabbage, finely shredded
1 large onion, grated
2 carrots, grated
2 dessert apples, grated
2 oz (50g) walnut pieces, chopped
3 oz (75g) mixed dried fruit (apricots, dates, prunes) chopped
4 - 5 tblsp curry-flavoured mayonnaise
Put all but the mayo into a bowl and mix well together. Pour over the mayo and toss gently to coat. Serve lightly chilled.
And yet another cabbage based coleslaw - well the theme today is 'more than one way'.
Mushroom Slaw:
8 oz (225g) mushrooms, sliced
8 oz (225g) white cabbage, shredded
2 oz (50g) sultanas
5 fl oz (150ml) mayonnaise
2 tblsp lemon juice
2 tblsp Dijon mustard
2 tblsp single cream
2 tblsp finely chopped chives
salt and pepper to taste.
Put the mushrooms, cabbage and sultanas into a bowl and mix well together, then make the dressing by blending together the remaining ingredients. Pour this over the mushroom mixture, and toss gently to mix. Chill in the fridge for 3 - 4 hours before serving.
With the above variations on a theme, there are still many other ways we can alter or improve coleslaw, maybe adding finely chopped celery, red or yellow diced bell peppers, canned (drained) sweetcorn kernels. Perhaps including flaked almonds, peanuts or cashew nuts. Even sunflower/pumpkin seeds.
With a base of shredded cabbage, and a fairly thin mayonnaise to bind (thin it down with water if necessary), we can then add other ingredients according to what we wish to use up. The main thing - apart from any dried fruit used - aim for a 'crunchy' texture.
posted by Shirley at 5:43 am
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