Search Results for coleslaw
Continuing with the today’s theme, Blood Oranges.
If you miss the short season or can’t find any locally when they are in season, you can substitute half navel oranges and half ruby red grapefruit for a nice sweet-tang. Alternately you can use all navel oranges and it will work fine. Toss a few red raspberries in the mix and you’ll have a great flavor combo.
Here’s a recipe that I adapted from somewhere or other. I substituted a lot of ingredients to match my flavor palette, you should feel free to do the same. The dressing would work well over spinach or other greens, as well as the cabbages listed.
Blood Orange Coleslaw
- 6 tbsps fresh blood orange juice
- 1 tbsp white wine vinegar
- 2 tsp honey (more as desired)
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- Salt and pepper to taste
- 1/2 finely sliced red onion (try using the mandoline or slicing blade on a box grater for a pretty effect)
- 1 large head of savoy cabbage, finely sliced, or 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 large red bell pepper, sliced
- 1 blood orange, peeled, sectioned and chopped
- 1/4 cup chopped pecans (opt)
Prepare dressing in advance: Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise. Season with salt and pepper. Store in a covered glass container.
Toss onion, cabbages, bell pepper and oranges in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle with pecans. Serves 4-6
And some more stuff, too! We pretty well decided that fried fish would be on the menu today when we found the last few frozen fillets in the freezer today. I wanted some coleslaw like you get at KFCs, and Google told me that there were recipes reputed to be the actual secret recipe. Many recipes, many different recipes. I stopped at this recipe because Squidoo has been very nice about using my pictures posted at Flickr and giving me credit. I was pretty slap dash building the slaw, didn’t measure anything. Used less than a whole head of cabbage and did the conversion math in my head. Also didn’t have any buttermilk, but since making your own buttermilk involves adding vinegar or lemon juice to milk I don’t think it really made much difference. I used the food processor to chop the cabbage, carrots, and onion and then dumped those into a large bowl. The rest of the stuff I just eyeballed into the processor again and gave it a quick spin to mix and then poured it over the veggies. I used too many carrots, I think, but the slaw tasted very good, and seemed close enough to what you get at the fast food place. I’m going to call it a winner.
Thawed some beans I made this spring for a Memorial Day picnic. Yum! A whole ‘nother post there. And the tartar sauce! Yummy!
Nearly forgot the corn on the cob I had ready when taking my usual round of pictures, I did get it in there but it was hurried and the butter slid off before I got focused. Drat!
I can’t remember why I made this originally, but I think it was for a summer brunch. Nice combination of flavors that go nicely with a grilled fish or chicken.
Caribbean Orange-Mango Coleslaw
- 8 cups shredded green cabbage
- 1-1/2 large mangoes, peeled, pitted and diced
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- 6 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.
- ½ mango, peeled, pitted and cubed
- 6 ounces plain nonfat yogurt
- ¼ cup frozen orange juice concentrate
- 3 tablespoons lime juice
- ½ to 1 jalapeño pepper,* stemmed, seeded and minced
- 1 teaspoon finely minced fresh ginger
Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.
- 1 Tablespoon Onion Finely Grated
- 1/3 Cup Sugar
- 1/2 Cup Mayonnaise
- 1/4 Cup Buttermilk Well Shaken
- 1/4 Cup Whole Milk
- 1 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 8 Cups or 1-16 Ounce Bag Coleslaw Cabbage, Finely Diced
- 1/4 Cup Carrot Shredded (Omit If You’re Using Bagged Coleslaw Mix
I broke out my food processor with the shredding disc and ground up a medium head of cabbage and a couple of smallish sweet onions. I like more onion than the recipe calls for. Also, I shredded a medium carrot. A little carrot goes a long way.
I had some of that duck confit leftover and decided to do tacos with it. I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire. I used some peppercorns and a couple of cloves of garlic. The sliced onions were wilted by dipping them into very hot water for a few seconds. Stuff the drained onions into a jar with the vinegar mixture. I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot. It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.
Here’s Blossom, a shelter kitteh that Mrs J says is 2 years old. She came in last week.A bit over exposed, here is a pile of crumbly pastrami on a bun with just a dab of mustard. It shares the plate with coleslaw and a dill pickle spear.I usually make these beans with a smoked hock but I had quite a bit of that pork belly porchetta to eat up so I used some of that instead. I sliced it to about a half inch and browned the slices in a frying pan before chopping and adding it to the beans as they simmered.Mmm… sloppy joe sammich pr0n. That’s the last of my homemade giardiniera.We got more pods and k-cups in from an Amazon order. The Fog Chaser pods came sealed in plastic bags of 10 pieces each (iirc) because of their open construction. They work just like the k-cups, using the same adapter. We will store the remaining pods from the opened bag in zip-locks. The Caza Trail Kona blend cups are the standard sealed items. Both the blends are quite good and are priced nearly the same. If I have to choose one blend out of all we have tried so far I would give the nod to the Caza Trail Kona because it tastes great and is relatively cheap. Fog Chaser is a strong second.Mrs J stops by the nose cleaning station where Ollie is on shift. He has moved smoothly into the regular rotation.
This side is a coleslaw with vinegar dressing that I saw over at Serious Eats. First, you slice the cabbage and onions and grate the carrots plus whatever else sounds good to you – I like to slice colored sweet peppers – a few jalapenos work well, too. Then, with all of that in a big bowl you sprinkle salt and sugar over it and work it in a bit. That’s where we are in the photo above. This helps to wilt and soften the cabbage. After a few minutes rinse the salt and sugar off. I use a colander within a bowl, run water over the slaw until the slaw floats then stir it about and lift the colander out of the bowl.I liked this slaw so much I bought a salad spinner to help drain the water off after the rinse. This one is an Oxo and seems to be pretty sturdy. There are other ways to dry the slaw, like draining on a tilted tray or squeezing it out in a towel.
The dressing is simple enough:
1 cup apple cider vinegar (I use a seasoned rice vinegar)
1 cup sugar (Splenda or equivalent works well)
3 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)
The linked recipe calls for garbanzo beans but I didn’t have any so I subbed in a can of Great Northern beans. It also gets chopped celery and chopped green onions – chopped red onions are an option that also adds color.
The potato salad is very good and is pretty much self explanatory:
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced (use sliced egg for garnish)
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (the Neely’s recommend Miracle Whip, we use Hellmann’s)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish