I was talking to guest’s today about coleslaw recipes and I’ve decided there’s a good chance I’ve written more coleslaw dishes than any other recipe! I’m also pretty certain that baked beans takes 2nd place! Interestingly enough until I started doing culinary demos I never had a recipe written down for either. Every time I made beans or coleslaw the recipe was different. (FYI: Cornbread is in 3rd place!)
This week’s recipe leaves a very wide window for personal touches from the contents to the dressing. Even if the recipe is my own it seems I can find plenty of versions once the basic outline is complete.
As you read my column and study the recipe ingredients I’d like you to hold the recipe for oriental coleslaw in the frame of your mind. There are many possible options. First of all my sis, Judy, got me started putting chicken in my oriental coleslaw years ago. This turned the dish into a main entrée. Add a muffin and fruit with some plate embellishments and it can be the ‘meal’. Look into the dressing and the ingredients of the new dish. With a few modifications the dressing can be turned to an oriental dressing. Use all white sugar and no brown, try sesame oil or walnut oil, add slivered or sliced almonds and of course add soy sauce. I would also probably omit the smoked paprika and add maybe celery seed. On the vinegar you could switch to white vinegar or rice vinegar.
Now let’s go after the main ingredients. I would love to add fresh sliced strawberries or raisins to the salad. Additional nutmeats would certainly bring additional protein. I also wouldn’t mind the addition of cilantro. While many would love to have a big bunch, you had best go with a light hand. Like the oriental salad; chicken or pork would be another good modification.
Things definitely haven’t slowed much for this cook. Last week I had a rather ‘high end’ appetizer event for about 25 guests. I followed that up with a personal photo shoot on Friday. This coming week I’m posing again, but this time it’s for the front of my new cookbook, ‘Everyday Comfort Foods’. Then an important event is scheduled at work on Tuesday for nationwide writers, many will be well-known food critics and writers. Just a little bit of pressure there, huh? Finally Wednesday arrives and I have the entire day, I can hardly wait. I should be working on the new book, but instead I’m going to rest, read and re-group!
Have fun with the new coleslaw recipe and adapt it to your specifications. Embrace each day as if there’s no tomorrow! Simply yours, The Covered Dish.
Sweet – Sour Coleslaw
1 bag of shredded cabbage with carrot (10-12 ounces)
4-6 finely chopped green onions
1/2 cup chopped celery
1 (6-9 ounce) can drained tidbit pineapple
1/2 of (1) large yellow pepper, julienned
Options: Sunflower seeds, roasted walnuts, additional fruit
3/8 cup cider vinegar (1/4 cup plus 2 tablespoons)
3 tablespoons cup vegetable oil, or oil of choice.
3/4 tablespoon white sugar
1 1/2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
Combine all the salad ingredients in a bowl, well tossed. In a mixing bowl or jar combine all the dressing ingredients; shake well making sure all the sugar is dissolved. Pour over the cabbage mixture and toss to coat. This may be refrigerated until serving time. Yields 6-7 servings.