Lately I’ve been receiving a lot of cabbage from my CSA, about a head a week to be exact. Yeah, that can be an overwhelming about of cabbage and I’m starting to run out of things to do with it. Coleslaw is something I’ve been eating a whole lot of, not to mention that I’ve been taking it to every summer BBQ I’ve had a chance. I’m not a big fan of mayonnaise so I’ve looked to see what alternatives I can do with coleslaw. Here are my two favorite recipes I’ve found.
Coleslaw with Honey Mustard Dressing
Adapted from Noble Pig
2 Tablespoons Dijon mustard
2 Tablespoons pickle relish
1 Tablespoon honey
1/4 cup plus 1 Tablespoon vegetable oil
1/2 head small cabbage or 1/2 pound shredded slaw mix
Salt and pepper
In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.
Asian Style Slaw
Adapted from Food Network’s Dave Lieberman
1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad. I like to add slivered almonds to this recipe to give it an extra crunch.