4 Tricks for Shredded Slaw Glory
The American tradition of the cabbage side dish has been carrying us from barbecues to cookouts to picnics since the inaugural gingham picnic blanket was first laid. Maybe that’s an exaggeration, but we just can’t imagine summer eating without it on our plates. Creamy, crunchy and tangy, a helping of classic coleslaw does wonders piled on a pulled pork sandwich, and is impressive even taken on its own. But that’s only the beginning. This week, give your coleslaw game an edge with four tricks that will turn even the mayo haters into slaw fanatics.
If you wholeheartedly believe that coleslaw can exist only in the form of a monochromatic pile, you’ve probably never laid eyes on Ree Drummond’s Colorful Coleslaw. The Pioneer Woman proves that, when done right, coleslaw can be the standout side on your plate, especially with the bright shades of carrots, purple cabbage and a spectrum of peppers in tow.
The next side may come with blueberries, but it’s no fruit salad. Michael Symon’s Blueberry Coleslaw for Food Network Magazine uses the berries to add a pop of juice between bites of crunchy cabbage.
If grapes are more your style, fold them into Food Network Magazine’s Creamy Coleslaw with Grapes and Walnuts.
A hit of cayenne pepper gives this Sweet and Spicy Coleslaw a tangy heat.
Fresh herbs and a spike of lime make Tyler Florence’s Savoy, Lime and Cilantro Coleslaw for Food Network Magazine the dream topping for a crispy fish taco.
If you need more than shredded cabbage to get you on board, Tangy Coleslaw with Smoked Corn and Lime Dressing incorporates freshly home-smoked kernels, in addition to being completely mayo-free.
Or add soft sauteed dried fruit to Geoffrey Zakarian’s Gingered Coleslaw with Golden Raisins to counter the zip from fresh ginger.