How many ways have you prepared slaw?
I’m not sure what the difference in a coleslaw recipe and slaw recipe is, but here’s my take on it. Coleslaw is usually shredded cabbage and maybe vegetables but always has some type of mayonnaise based dressing poured over it. Slaw on the other hand, to me, is something as simple as shredded cabbage with vinegar, salt and pepper and a tiny bit of oil that we put on top of our pulled pork bbq (You would never put a mayo type slaw on a pulled pork sandwich in my opinion.). The Asian slaw that a lot of people make with the browned almonds and Ramen noodles is a SLAW not coleslaw.
I’ve also made a lemony purple and green slaw that you keep the two colors separate and they are both dressed with the same oil based dressing. You can’t forget KFC coleslaw, of course, I love the stuff and I found a recipe years ago from Top Secret Recipes that to me is just as good as the Colonel’s recipe. (See bonus recipe below for KFC Coleslaw.)
One weekend my husband decided to do some very thick (1 1/2″ thick cut pork steaks) and as usual they were so tender you could cut with a fork. This COLESLAW was just the needed crunch to the meal. I substituted the almonds with toasted sunflower seeds AND pinenuts. The recipe from Southern Living called for bagged coleslaw mix which I used but I would have preferred to buy a red cabbage and green cabbage so the coleslaw would have had more purple cabbage mixed in.
If you have a favorite slaw recipe or comments on slaw, please leave them below in the comment section.
Pell the ginger root. Toss any leftover ginger into the freezer for later use.
Grate on microplane or grater.
If you don’t have wasabi paste laying around you could try substituting horseradish for a little added heat.
Mix all the dressing ingredients together. You’ll notice that it isn’t a thin type dressing but will more than coat the coleslaw.
- 1/2 c. chopped fresh cilantro
- 1/4 c. chopped green onions (I used the whole bunch)
- 3 Tbsp. white vinegar I used apple cider
- 1 Tbsp. sesame oil
- 2 Tbsp. mayonnaise
- 1 tsp. sugar
- 1 tsp. grated fresh ginger
- 2 tsp. wasabi paste
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 16 oz. pkg. shredded coleslaw mix
- 1/2 c. sunflower seeds toasted
- 1/2 c. pine nuts toasted
- Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in nuts just before serving.
- 8 c. shredded cabbage
- 1/2 c. shredded carrots
- 2 Tbsp. onion
- 1/3 c. sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. milk
- 1 `/2 c. mayonnaise
- 1/4 c. buttermilk
- 1 1/2 Tbsp. vinegar
- 2 1/2 Tbsp. lemon juice.
- Put the cabbage, carrots and onions in large serving bowl. Whisk all the dressing ingredients and pour over cabbage and stir. I would do this no sooner than about 15-20 minutes before serving.