Monday, April 6, 2009
The other night, I made some delicious pork spareribs, which I served with coleslaw.
Every time I serve this coleslaw, everyone asks for the recipe. It's crisp and fresh, the exact opposite of the goopy, soggy, mayo-laden coleslaw I usually see.
My go-to side dish for parties, the coleslaw dresses up the buffet table with its pretty colors and it holds up well over time. With its sweet and sour flavors, it's a nice palate cleanser and partners well with richer summer foods like ribs, grilled or fried chicken, pulled pork, carnitas, etc. Shredded thinly, it's a wonderful topping for tacos.
I don't like to marinate my coleslaw. I serve it right after I put on the dressing to preserve maximum crunch. However, it's perfectly happy sitting in the fridge for a long soak if you want to make it the night before or a few hours ahead.
I don't measure the coleslaw ingredients, putting in as much as my eyes tell me to put in. Think color when picking ingredients:
Shredded green cabbage (your base)
Shredded red cabbage
Sliced red onions
Sliced red or yellow bell pepper
Granny Smith apple, matchsticked (the apple really makes it, but add it and make sure the dressing covers the matchsticks so they don't discolor)
The following dressing is my standard dressing, and I use some or all of it, depending on how much veggies I cut up. If I need more, I make more.
1/3 cup cider vinegar
1/4 cup oil
1 tbs. dijon mustard
1 1/2 tbs. sugar
1 tsp. salt
1/2 tsp. pepper
This dressing is very adaptable. If you wanted to add mayo, you could.
Or if you want a Mexican-style dressing, replace the vinegar with lime juice, add a little paprika, cumin, and oregano, and throw in some matchsticked jicama and jalapeno to your other vegetables. You get the idea.
If you try this, I think it will become part of your summer repertoire. Enjoy!