Slaw, slaw, slaw. What can I say?
Slaw is one of those things that you can put with any meal or make a meal of it by topping with some chopped BBQ (my daughter and I use to do this for a quick lunch). Slaw is basically shredded cabbage with maybe some carrot thrown in or anything that suits your fancy from fruit to jicama. Just the word “slaw” doesn’t really tell you what is inside the salad does it? You would think that anything called “slaw” would have shredded cabbage as it’s main ingredient. But what about “broccoli slaw”, and I’m sure there are a lot of other variations out there that I have never heard of.
Some other ingredients you might want to try adding to your “slaw” recipes would be almonds, apples, grated carrots, pimento peppers, toasted ramen noodles, and raisins just to name a few. This recipe for Cilantro Slaw has sliced cucumbers as an added ingredient. As far as dressing for different types of slaw, you can use a simple mayonnaise or mustard or oil and vinegar type dressings. My advice on adding nuts is to toast them and add right before serving. Also, this particular recipe calls to put the dressing on early and refrigerator. When I make this again, I will make the dressing early and refrigerate and add all the cilantro to the slaw, BUT, I will dress the salad right before serving. I like my cabbage slaw on the crunchy side and when it sits dressed in the refrigerator it gets a little soft.
I recently post a Rainbow Slaw with Roasted Pumpkin Seeds which is very colorful and delicious. I served this Cilantro Slaw with some Dilled Salmon and sauteed spinach.
I like using the pickling type cucumbers in most of my salads.
1/2 medium head cabbage
1 cucumber, thinly sliced
1 bunch fresh cilantro
1/2 c. julienned carrot
1/3 c. lime juice
2 cloves garlic
3/4 tsp. salt
1/4 c. sugar
dash or more of cayenne pepper
1/2 tsp. pepper
1/2 c. olive oil
In a large bowl, combine cabbage, cucumber, carrot and cilantro. Pour slaw dressing over cabbage mixture* and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving. makes 6-8 servings.
For dressing: In a small bowl, combine lime juice, garlic salt, sugar, cayenne pepper and pepper; gradually add vegetable or olive oil until well blended.
*I like my slaw on the crunchy side so next time I make this I will make dressing and refrigerate and mix all slaw ingredients together refrigerator undressed. Add dressing right before serving. Toasted almonds would really be nice with this slaw.