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Summer's here and it's BBQ Time.
There is always lots of meat, but the sides are where your cheffing skill will shine!
These two slaws are both mayo free and stunningly delicious!
You can make them a couple of days in advance or just whack em out on your way out the door!
CURRY APPLE SLAW
Makes a 2 quart batch.
This stuff is addictive. It is mildly spiced, sweet and sour and is great with fried fish, chicken, seitan or tufu, charcuterie and other salty things
half a head green cabbage, shredded thinly
2 large carrots -- grated
2 tart apples, julienne thin, peeled or not, your choice
1 red onion medium -- sliced paper thin
small bunch cilantro -- chopped
DRESSING
Whisk all ingredients together
2 tablespoon Madras curry powder
2 tablespoons cilantro -- chopped
1 teaspoon garam masala
1 teaspoon garlic -- minced
1 teaspoon dried ginger powder
2 teaspoons kosher salt
1 tablespoon lemon juice
1/2 cup cider vinegar
1/2 cup granulated raw or white sugar
1/4 cup sunflower or other neutral flavored vegetable oil
NO-MAYO HORSERADISH SLAW
This addictive slaw is New World Home Cooking;s go to for all kinds of BBQ. It is sweet and pungent and lasts forever in the fridge
1 medium head shredded red or white cabbage
1 red onion, shaved thin -- approx 4 cups
1/3 cup freshly grated horseradish or 1/4 cup prepared horseradish
DRESSING
‘ 1/2 cup raw or granulated sugar
4 tablespoons dijon mustard
2 tablespoons ground coriander or cracked coriander seeds
1/2 teaspoon celery seed
1 teaspoon kosher salt
1 tablespoon black pepper
1 cupcider vinegar
1/4 cup sunflower oil or other neutral flavored veg oil
For dressing: Whisk together sugar, mustard, coriander, celery seed, horseradish, coriander, salt, pepper, oil and vinegar. Toss well with veggies, massaging it in well.
MIX dressing ingredients first.
Massage into vegetables.
Let flavors hang out for an hour or so at room temperature before either serving or storing in the fridge. Lasts 10 days refrigerated.
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