Coleslaw, sometimes simply called slaw in
some American dialects, is a salad consisting primarily of shredded raw
cabbage, which is dressed with mayonnaise and/or buttermilk in some
variations and dressed with vinegar and seasoning (without any dairy or mayonnaise)
in other, lighter variations. Cream or sour cream may be used as the dressing
and vinegar may be added. It may also include shredded carrots as well as other
fruits and vegetables such as apples, onions, radishes, and peppers.
Horseradish, seeds, and various spices may be included.
Coleslaw is made even more scrumptious and vibrant with the
addition of mango, and given a twist of gourmet with some blue
cheese dressing in this healthy and exceptional recipe inspired by caterer
Diana Temple. It is a colorful and refreshing side dish to barbecues, grills,
roast chicken, and other favorite summer dishes. The bright yellow color of
ripe mangoes provides a pretty contrast to the green and purple shredded
cabbage. To give it texture and a rich nutty taste roasted pine nuts are
sprinkled over the salad.
There are many variations of the recipe which include the
addition of other ingredients, such as red cabbage, pepper, onion, grated
cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or
cream. In the United States coleslaw often also contains buttermilk or
mayonnaise substitutes, and carrot; although many regional variations exist,
and recipes incorporating prepared mustard or vinegar without the dairy and
mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly
found in the Piedmont region of North Carolina, is made using ketchup and
vinegar rather than mayonnaise. A variety of seasonings, such as celery seed,
may be added. The cabbage may come in finely minced pieces, shredded strips, or
small squares.
The different colored fruits create a festive vibe and the different flavors and texture give a pleasant sensation and experience in the palate. Grilling the fruits intensify their flavors and caramelize their natural sugars, making them even sweeter. In this recipe, chunks of pineapple, green grapes, and large plums are skewered on bamboo or wooden sticks and grilled until tender. The fruit kebabs are served with a healthy and delicious dipping sauce of fat-free yogurt, honey, and lemon juice. Prepare and serve at least one skewer per person. Fruit kebabs are perfect for vegetarians at barbecue parties.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included when ordering a fish fry in the midwestern United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a "Rachel" to differentiate it from the "Reuben".
A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.
Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called "Insalata Capricciosa" (capricious salad).
Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.
Ingredients
In a large bowl combine:
4 cups thinly shaved green cabbage
2 cups thinly shaved purple cabbage
1/3 cup mango, cut in small shards (peach or nectarine in season
could be substituted)
1/4 cup thin sliced green onion
3 tablespoons roasted pine nuts
For dressing, place in blender:
3/4 cup buttermilk (or 2% milk)
1/4 cup light colored vinegar, such as rice wine vinegar
1/4 cup mayonnaise (she prefers Veganaise)
5 ounces blue cheese (such as Gorgonzola)
2 tablespoons fresh parsley leaves
2 cloves garlic, chopped
1 teaspoon Worcestershire sauce
Preparation Instructions
1. Combine cabbage, mango, onions, and pine nuts in a large
bowl.
2. Combine buttermilk, vinegar, mayonnaise, blue cheese,
parsley, garlic, and Worcestershire sauce in a blender, and puree until smooth.
3. Over the salad in the bowl pour some of the dressing. Toss to
combine and coat ingredients. Add more dressing if desired.
