Looking for something to kick up the flavor for your Memorial Day weekend ? This is the just the recipe. It’s the perfect combination of creamy coolness with just a undernote of a little heat. I’ll be making this side dish for my weekend barbecue, how about you ?
From by the bay wishing you some food memories with kick !
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon fine granulated sugar
1 teaspoon fine grey sea salt
2 teaspoons Sriracha Sauce
1 teaspoon canola oil
16 ounces shredded green cabbage
2 tablespoons chopped cilantro
Make dressing In a small bowl by whisking together mayonnaise, lime juice, sugar, salt, sriracha sauce and oil. In a large bowl add cabbage, cilantro and dressing. Toss until combined. Let sit in the refrigerator for at least 1 hour before serving.
I love looking for inspiration and sometimes the source can be surprising. Such is the case for this delicious slaw made of beets and red cabbage. Both ingredients were left over from “experiments” with natural dyes for color Easter eggs a few weeks ago. I decided to combine the ingredients with really fantastic results for a modern twist on a traditional classic. The color is vibrant and the taste is crisp and fresh. This will definitely be a a go to side dish for many of my summer barbecues.
From by the bay wishing you vibrant food memories!
Red Cabbage and Beet Slaw with Goat Cheese
Serves 4 -6
1 head red cabbage, finely shredded
4 tablespoons red beet, coarsely grated
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup granulated white sugar
fine sea salt and fresh ground black pepper to taste
2 ounces crumbled goat cheese
Place red cabbage and grated beet into a bowl. In a medium sauce pan add the oil, vinegar and sugar and bring to boil until the sugar is dissolved. Pour the hot dressing over the cabbage and beet, add salt and pepper and mix well. Let stand for 1 hour at room temperature before serving or cover and place in the refrigerator until ready to serve. Sprinkle the crumbled goat cheese on top of your salad right before serving.
When I think about perfect no fuss side dishes for the summer my grandmother’s coleslaw always comes to mind. My paternal grandparents were Gottscheers, descendents of a small colony founded in 1350 with only 300 families. Gottscheers lived in a small area within the Austro- Hungarian Empire only 331 square miles. Customs and ltheir own dialect was handed down generation to generation, as were recipes. My grandparents were part of the large emigration from their homeland to the United States in the early 1900’s. Gottscheers remained close once they arrived in the United States. My grandparents were part of the Gottscheer group living in Ridgewood, Queens. My grandparents and their friends would socialize often, which included Sunday night card games. this coleslaw was served many, many sunday nights and it brings to mind love, friendship and just having a good time.
From by the bay wishing you happy food memories with your friends and loved ones!
Grandma’s Coleslaw with Warm Dressing
1 medium head of cabbage, quartered removing core
1/2 cup white vinegar
1/4 cup fine granulated sugar
2 teaspoons fine sea salt
1/2 cup vegetable oil
1/2 teaspoon caraway seeds
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper
Using a mandoline over a large mixing bowl, finely shred one head of cabbage. Set aside. To make dressing bring to a boil in a small medium sauce pan the vinegar, sugar and sea stirring occasionally. Boil until the sugar and salt have dissolved. Slowly add the oil and bring back to a boil. Remove pan from heat and pour dressing over the cabbage. Add caraway seeds, celery salt and pepper. Mix well. Place into a mason jar or container. Store at room temperature or
in the refrigerator for at least 2 hours before serving.