Kick coleslaw up a notch with a mustard seed and vinegar dressing. This easy recipe is ideal for a barbecue or to top a baked potato. Soak the vegetables in iced water for 1 hour, drain and dry. Bring the dressing ingredients to the boil in a small pan.
Asian Slaw With Peanut-Ginger Dressing
How to make perfect coleslaw | Food | The Guardian
S ometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a "slaw" sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics.
Crunchy Asian Salad
Even with a pop of complementary color the coral napkin , the slaw is undeniably very green as written. This broccoli slaw was roughly inspired by an awesome mayo-free broccoli and potato salad that my friend Sarah brought to a spring potluck two years ago. Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in a food processor or you can skip a step and buy pre-shredded broccoli slaw. Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.
This Coleslaw recipe is crisp and refreshing, with just enough creamy dressing to bring it all together. If you need to erase the memory of the typical stale, mayonnaise-drowned coleslaw that so often makes appearances at the grocery store and potlucks, let me introduce you to this wonderfully refreshing and flavorful coleslaw. Many of the pre-made coleslaws you can buy are a couple days old, drowning in mayonnaise, and made of machine-cut confetti pieces of cabbage, instead of crunchy, thin, and long strands of fresh cabbage. These things all make a big difference.