Friday, April 18, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Foothill gourmet: Yummy slaws for the season

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From page B2 | June 24, 2013 | Leave Comment

Donna BrownSummer is barbecue: flavorful meats excellently grilled, grilled vegetables, green salads and slaws.

The first three items have been prominent in recent columns. I have to admit I have not accorded coleslaw it’s due.

Recently, I found great information about how to vary the traditional coleslaw recipe. Today’s column features delicious slaws. It features a classic slaw recipe, a buffalo variation, (since buffalo anything is delicious), as well as, several other delicious variations.

Get ready for awesome slaw recipes.

Classic slaw — Whisk 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/2 head shredded cabbage and 2 shredded carrots.

Blue cheese-herb — Make classic slaw, above, adding 1 cup crumbled blue cheese and 1/4 cup each chopped parsley and chives.

Buffalo — Make classic slaw, adding 1 to 4 tablespoons hot sauce and 1 cup each thinly sliced celery and crumbled blue cheese.

Curry — Make classic slaw, substituting Greek yogurt for the sour cream. Add 1/4 cup mango chutney and 1 tablespoon curry powder to the dressing. Add 1 thinly sliced red bell pepper, 1/2 cup raisins and 1/4 cup chopped cilantro.

Waldorf — Make classic slaw substituting 3/4 cup each chopped apple and celery for the carrots. Add 1/2 cup chopped toasted walnuts or sliced almonds.

Barbecue chicken — Make classic slaw and stir in 1/3 cup barbecue sauce, 2 cups shredded cooked chicken and 2 chopped scallions.

Cajun — Make the dressing for classic slaw, adding 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoning. Toss with 1/2 head shredded green cabbage, 2 shredded carrots, 1 cup each julienned celery and bell pepper and 2 chopped scallions.

Chipotle — Make classic slaw, whisking 2 tablespoons puréed chipotle in adobo into the dressing; omit the carrots. Toss in 1/4 cup chopped cilantro, and 1 cup each thinly sliced red bell pepper and scallions

Carrot-pineapple — Whisk 1/2 cup each mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar, and 1 teaspoon kosher or sea salt. Add 12 shredded carrots, 1 cup each raisins, diced pineapple, and 1/4 cup chopped chives.

Light — Whisk 1/2 cup each low-fat mayonnaise and Greek yogurt, 3 tablespoons each cider vinegar and milk, 1 tablespoon dijon mustard, 1 teaspoon sugar and salt to taste. Toss with 1/2 head of shredded green cabbage, 1 shredded carrot and 1/4 chopped dill.

Broccoli-ranch — Whisk 1/2 cup buttermilk, 1/4 cup each mayonnaise and sour cream, 3 tablespoons cider vinegar, the juice of 2 limes and 1 tablespoon each grated ginger and soy sauce. Toss with 1/4 head shredded napa cabbage, 8 shredded carrots and 1/4 cup each chopped parsley, chives and dill.

Thai — Puree 1/2 cup peanut butter, 1/3 cup rice wine vinegar, the juice of 2 limes and 1 tablespoon each, grated ginger and soy sauce. Toss with 1/4 head of shredded napa cabbage, 8 shredded carrots and 1/2 cup each chopped cilantro, scallions and peanuts.

Green goddess — Purée 1/2 cup each parsley and chives, 1/3 cup each buttermilk, olive oil and mayonnaise, 2 tablespoons each tarragon and lemon juice, and 2 anchovies. Toss with 2 12 ounce bags of broccoli slaw.

Thanks for being a constant reader. If you have any subjects you want addressed, please e-mail mescabar@mtdemocrat.net.

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