Vote: How Do You Like Your Coleslaw?

2008_05_28-coleslaw1.jpg 2008_05_28-coleslaw2.jpg Between now and Labor Day, all of us will eat our fair share of coleslaw. Most slaws we see have mayonnaise in them, but some are mustard-based or simply tossed with vinegar. We like them all. Click below for recipes in each category…

For us, the best slaws aren’t too heavy on any front. We love mayonnaise slaws that are barely milky white and vinegar slaws that have lots of crunchy vegetables and a bit of sugar to balance them out.

As for mustard slaws, those are more rare and usually found in the South, where they are served on top of barbecue sandwiches. There are also delicious Asian slaws with sesame oil and rice vinegar that go great with fish. The possibilities are endless, really.

We highly recommend a mandoline or, better yet, a food processor for shredding the cabbage and other vegetables. It makes making slaw about a 10 minute task.

On to the recipes…

Neither (just oil and vinegar):
Red Chile and Pecan Slaw from Self Magazine (photo above, right)
Endive Slaw from Martha Stewart

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