Ginger Peanut Broccoli Slaw

Hi there– I am an avid cole slaw fan.  I’m always up for a new version, especially with summer right around the corner.  Lately I’ve been buying this bagged Broccoli Slaw at our market.  So much crunch and more veggie flavor than the cabbage I usually chop up.  And it’s easy!  Just open that bag and pour it into the sauce.  5 minutes.  Done.  And delicious!

GINGER PEANUT BROCCOLI SLAW
1/2 cup cilantro, chopped
1/2 cup peanuts
1 lime, juice (about 2 tab.)
1/2 tsp. salt
3 tab. canola oil
1 tab. rice wine vinegar
2 tab. sugar
1 tsp. ginger, peeled and minced fine
1 bag “Broccoli Slaw”*

In a mixing bowl whisk together the cilantro, peanuts, lime juice, salt, oil, vinegar, sugar and vinegar until it’s all well blended.  Then mix in the bag of broccoli slaw and set it on the table!  What could be easier than that?!

*If you life in So. California, Broccoli Slaw is available at Stater Brothers.

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Pear & Cabbage Cole Slaw

Hi there– Cole slaw.  I’m such a big fan!  Not those mushy sour cole slaws.  I like it crunchy and a little sweet– to balance out my pulled pork or bar-b-qued burger!  And this recipe gets a lovely sweetness from pears with plenty of cabbage crunch as well.  You can make it in 10 minutes.  What’s not to love about this little bowl of sweet, green crunch?

PEAR & CABBAGE COLE SLAW

Dressing:
4 tab. mayonnaise
1 tab. cider vinegar
1 tab. sugar
1/4 tsp. poppy seeds
dash of salt
grind of fresh pepper

Stir the dressing ingredients all together in the bottom of an ample mixing bowl.

Produce:
1/4 small green cabbage
1 green pear (not too ripe)

Chop cabbage to bits.  Remove the core from the pear and julian it to neat little sticks.
Mix this all into the dressing and enjoy– best eaten cold from the fridge.  Makes 4 scrumptious servings.

Pineapple Cole Slaw

Hey there– If you search for cole slaw in that little search box over there, you’ll find we’ve eaten quite a few around here.  I do love that cold, crunchy, sweetish stuff!  And here’s a version that’s bright and has a lovely light flavor.  We had it with curried pork burgers last week– enough sweet to balance out the spicy.  I liked it a lot.  Hope you do too.

PINEAPPLE COLE SLAW

dressing:
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup lite mayonnaise
2 tsp. vinegar (I like tarragon)

Mix is up in the bottom of a large bowl and let it sit while you prepare the other ingredients.

Crunchy parts:
8 cups cabbage, chopped to small bits
1/2 cup red bell pepper, chopped fine
1/2 cup orange bell pepper, chopped fine
16 oz. can pineapple rings, drained well and cut to bits

Cut these ingredients all up and dump them in on top of the dressing.  Mix it so everything is coated with the sauce and set it in the fridge to get nice and cold.

When you’re ready to serve it up, stir up that bowlful again because the dressing tends to settle at the bottom of the bowl.  Enjoy!

Crunchy Broccoli Coleslaw

Hey there–  It was a potluck a Jeff & Betty’s and it couldn’t have been more fun!  Everyone wandered in, setting one of their best dishes on the table to go along with Jeff’s bar-b-qued brisket.  Oh yes!  It was eating heaven– along with tables full of convivial friends.  My contribution was this bright, crunchy cole slaw.  I hope you try it next time you bar-b-que with friends…

CRUNCHY BROCCOLI COLE SLAW
2 3 oz. packages ramen noodles
1/2 cup sliced almonds
4 tab. rice wine vinegar
1 lime, juiced
4 tab. sugar
1/2 tsp ginger, grated
1 clove garlic, minced
1/3 cup olive oil
1/2 tsp. salt
6 cups napa cabbage, thinly sliced
2 cups broccoli, cut into small bits
1 carrot, grated
1/2 cup red pepper, cut fine
1 cup jicama, peeled & cut to bits

Set the oven to 350 degrees.  Toast the ramen noodles 10 minutes and the almonds only 7 minutes.  Set them aside.

In a large bowl mix together the vinegar, lime juice, sugar, ginger, garlic, oil and salt.  Whisk them together to blend thoroughly.  Then toss in the cabbage, broccoli, carrot, red pepper and jicama.  Toss them to coat everything with dressing.

Just before you serve it up, stir in the noodles and almonds.  So fresh and crunchy!

Apple Peanut Cole Slaw

Hi friends– I don’t know if you love cole slaw as much as I do.  It just always tastes so crisp and fresh and cold.  And summery.  I got this version from our intrepid P.E. teacher at school, Janie .  An amazing woman, who taught right on through rounds of chemotherapy– and has an wonderful, joyful faith.  I like her a lot.  And her apple cole slaw too.

APPLE PEANUT COLE SLAW
1/2 cup olive oil
1/2 cup cider vinegar
2 tab. sugar
1/2 tsp. salt
ground pepper to taste
1 small head of cabbage, cut to little bits*
2 green apples (I used tart Granny Smiths)
1/2 cup chopped peanuts (or more if you love nuts as much as I do)
1/2 red bell pepper, cut finely

In a large bowl, whisk together the olive oil, vinegar, sugar, salt and pepper until it is emulsified.  Then chop up that cabbage, cut the apples to small bits, chop the peanuts and pepper.  Then throw it all in with the dressing and mix it up.  That’s it!  Serve it up with bar-b-qued anything for good eating…

*You can cut up the cabbage in the food processor if you like it fine.  I just use a good old butcher knife and whack away so the chunks are a little larger.

Citrus Cole Slaw

Hi all– Coleslaw.  I love it.  It just adds a bowl of freshness to the table–with bar-b-qued anything!  So when I made up some bar-b-que chicken sandwiches last week, it was fun to try out this new cole slaw recipe– sweet and tart all at once and nicely crunchy.  I’m sure I’ll be making it more this summer…

CITRUS COLE SLAW
8 cups of cabbage, shredded*
2 carrots peeled and grated
4 tab. sugar
1/2 cup olive oil
1/2 tsp/ salt
1/2 tsp. freshly ground pepper
4 tab. tarragon vinegar (or any vinegar you love)
1/2 cup orange juice concentrate (undiluted)
1 tab. grated orange peel (about 1 orange)

First make the dressing so the flavors will set together while you do the rest.  In a large bowl stir together the sugar, olive oil, salt, pepper, vinegar, orange juice concentrate and orange peel.  Then chop that cabbage and grate the carrots.  Mix it all together and serve it up.  Best if you eat it right away.  I think it will wake up your mouth!

*If you like a fine coleslaw, you can chop it up in the food processor.  I like mine more chunky, so I just use a good old knife.