4th of July Coleslaw – 2 ways
Kendra
ingredients
- Slaw
- 6 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 large red bell pepper, cut into matchsticks
- 1 large yellow bell pepper, cut into matchsticks
- 1 large orange bell pepper, cut into matchsticks
- 2 medium carrots, coarsely shredded
- Dressing 1
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cup mayonnaise
- 4 small shallots, coarsely chopped
- 1 to 2 jalapeños, finely chopped with their seeds
- 3 Tbsp finely chopped canned green chilies
- 2 garlic cloves, finely chopped
- 2 Tbsp finely chopped fresh cilantro
- 2 Tbsp pure maple syrup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp malt vinegar
- Salt
- 2 to 3 Tbsp fresh lime juice
- Dressing 2
- Bottled Cha Cha Cha Chinese Chicken Salad Dressing (by Soy Vay)
- Bottled Trader Joe’s Thai Peanut Marinade
- 1 Tbsp finely grated fresh ginger
- 2 Tbsp mayonnaise
- 2 tsp Dijon mustard
directions
- 1
Version 1 – Spicy Coleslaw
- 2
In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder.
- 3
In a blender or food processor, combine the mayonnaise, shallots, jalapeños, canned chilies, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar, and ground spices; process until smooth. Season with salt and the lime juice.
- 4
In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.
- 5
Version 2 – Asian Coleslaw
- 6
In jar, mix together equal parts of both dressings. Add ginger, mayonnaise and mustard. Shake until well blended.
- 7
In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.
Source: Kendra Carter Erwin
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