Tuesday, May 21, 2013

A couple of coleslaws

I'm not sure what the rules are for considering something coleslaw.  When I was a kid it came from KFC and was ignored in its sad little Styrofoam cup.  Now, I think of it as a salad that it is featured in many magazines and episodes of Chopped often atop sandwiches.

To me... coleslaw consists of crunchy veggies mixed with just the right amount of sauce (the veggies must be recognizable in taste and texture and covered but not dripping in sauce).  I think it's delicious!

The following slaw recipe is pretty versatile depending on what kind of sauce you put on it.  You could use mayo, sugar and vinegar to get a more traditional slaw but I prefer something a little more sweet and sour (not to be confused with the bright red sauce that accompanies crab rangoons).

sweet, sour coleslaw

4 small carrots
1/4 purple cabbage

1/4 Cup peanut butter
2 T rice wine vinegar
2 T water
a handful of sesame seeds
a handful of peanuts

Shred carrots and cabbage with the food processor's shredding disc ... ( or use a vegetable peeler to create more ribbon-like pieces of carrot and chop your cabbage finely) and set aside in a bowl.
In another bowl mix peanut butter, vinegar and water until it turns liquid-y and has the desired balance of sweet and sour (you may need to add more of one of the 3 ingredients to get to this point).
Combine veggies and sauce.
Garnish with peanuts and sesame seeds!

I had extra carrots so I also made this other, sweeter salad with raisins.

carrot raisin slaw/salad

3 small carrots
1/4 C raisins
2 or 3 T mayo
2 T apple cider vinegar
1 tsp. sugar

Shred carrots.
Mix with raisins in a bowl.
In another bowl, mix up mayo, sugar and vinegar.
Combine then enjoy!

In preparation for days where I will need to pack my lunch, I now have some tasty food waiting for me!

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