Coleslaw 101: Tips for making this summer side
There is no better side for your summer picnic or backyard barbecue than coleslaw.
This refreshing “salad” won’t wilt in the heat, and it complements almost anything cooked on the grill.
Now I have to explain there is coleslaw … and then there is coleslaw! Slaw doesn’t have to be boring, flavorless, or just a vehicle for a creamy mayo dressing. Instead it can be flavorful.
Here are a few tips to keep in mind when making slaw.
Green cabbage is the classic slaw base. I often also add red cabbage — its peppery flavor and pretty color make it a great addition.
When prepping the cabbage, slice as thinly as possible. My trick is to use a mandolin or food processor. A classic box grater will also work. If short on time, you can also make your prep really easy by buying pre-shredded cabbage mixes at the grocery store.
Get creative. Mix in shredded carrots, red onion, and bell peppers for an even more colorful and crunchy slaw. Nuts and even dried ramen noodles can add a fun texture and bite.
If you can, make your dressing the day ahead to allow all the flavors to meld.
I recommend storing your prepped veggies and dressing separately until the day you are ready to serve. Add a few spoonfuls of dressing at a time to your bowl of veggies. The perfect coleslaw is moist and creamy … without being overly saucy.
Jennifer can be reached at jennifer.chandler@commercialappeal.com, and you can follow her on Twitter and Instagram at @cookwjennifer.