Mustard Slaw

Mustard is my favorite condiment.  Bill and I had lunch at Red Robin yesterday, where he watched me smear my burger with mustard.  He told me that’s as bad as putting ketchup on a hot dog, which I would never do.  

Grandpa always spread his bread with mustard, so I learned about mustard at an early age.  But then, I always loved Miracle Whip spread on white bread for an after school snack too…

Speaking of Red Robin ~ have you been there lately and noticed a $1.99 charge on your bill for Entertainment Tax?  Seriously now!

Anyway, if you like mustard, here’s your slaw ~ that’s the secret ingredient with this fantastic slaw.
Mellow yellow mustard gives the slaw just enough bite; without overpowering the slaw, like a pungent spicy hot mustard.  

Adding the combination of mayo, a little sugar, half-and-half, celery seed, and a splash of vinegar makes the dressing creamy, sweet and tangy, having a very balanced flavor.

Purchase a bag of shredded cabbage mixture to eliminate your doing the doing the shredding and/or to save time.

This slaw is perfect with burgers, fish sandwiches or on pulled pork sandwiches.  

You will be hooked from the first bite, and hopefully your mustard naysayers will too!

This is pretty tasty slaw!


Mustard Slaw
Printable recipe

Ingredients:

5 cups white cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1 small onion, finely chopped
½ cup half-and-half
3 tablespoons yellow mustard
3 tablespoons cider vinegar
2 tablespoons mayonnaise
1 clove garlic
1 teaspoon celery seed
1 teaspoon kosher salt

Method:

Mix vegetables in a large bowl.
Blend everything else in the blender or whisk well.
Pour over cabbage and toss.
Makes 6 cups


ENJOY!

Shredded BBQ Salmon on a Croissant

Salmon is nearly impossible to screw up, it’s very forgiving!  Its oily pinkish-orange flesh and skin keeps it moist, making it a versatile fish, whatever the cooking method.


It was time for a change-up, time to come up with something different, and this totally blew me away on the first bite.  It was truly delicious!

Could be because I like shredded meat and barbecue sauce in a sandwich, think pulled pork/shredded chicken ~ so now shredded salmon is added to my list of favorites.



Bill cooked a slab of salmon on the grill and basted it with this spicy BBQ sauce of butter, brown sugar, celery seeds, soy sauce and ginger. I shredded the salmon, placed it on a croissant with a small helping of coleslaw placed on top.  Perfect, easy and very delicious, delectable!

I’m wondering why I didn’t think of doing this many moons ago…

Shredded BBQ Salmon 
Printable recipe

Ingredients:

2 tablespoons butter
2 tablespoon brown sugar
3 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon celery seed
1 tablespoon lime juice
2 teaspoons soy sauce
½ teaspoon seasoned pepper
1 pound slab of salmon
Croissant or bun/bread of your choice
Coleslaw, optional

Method:

In a small saucepan, combine sauce ingredients.
Cook for a couple of minutes and stir, until sugar is dissolved.
Place salmon on grill over medium heat.
Cook for about 8 minutes per side, until fish flakes easily with a fork, basting with the sauce occasionally.
While, salmon is cooking, prepare slaw with a spoonful of slaw dressing (I use Marzetti.)
Let salmon cool for a minute, then shred with 2 forks.
Split croissant or roll, fill with scoops of shredded salmon, top with slaw, and serve.

ENJOY!

 

Easy Coleslaw Dressing

It doesn’t get much easier than this, nor taste much better!

We eat a lot of slaw in the summer with grilled meat, and this easy recipe for the dressing is my favorite.  I use olive oil mayonnaise and Splenda. 

Add the full amount of pepper; it may seem like a lot, but it’s not too “peppery.”  The spices are subtle, being perfect for slaw.  

Mmmm...  Maybe, the next time I make potato salad, I will toss it with this dressing!

Easy Coleslaw Dressing

Ingredients: 

½ cup low-fat mayonnaise 

1 tablespoon sugar or Splenda

1 tablespoon cider vinegar
1 teaspoon coarse-ground black pepper
¼ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery seed
2-3 cups mix of green and red cabbage*
1 small onion, chopped

METHOD: 

In a large bowl, whisk first 7 ingredients.

Add cabbage and onion, toss well.
Refrigerate for 4 hours.
Toss again before serving.
Serves 2-4
*Or one bag of prepared slaw mix from the produce section.

ENJOY!

Tangy and a little bit Sweet Balsamic Coleslaw ~ GO CARDS!!!

What is served alongside sandwiches in a little paper cup, always goes to family reunions and company picnics, and generally remains untouched by most people?

It’s coleslaw!   Why does coleslaw get a bum rap?

Coleslaw can be traced back to the ancient Romans, when dishes of cabbage, eggs, vinegar and spices were served.  Years later, the Dutch claimed land in New York, and grew cabbage along the Hudson River.  They shredded their cabbage for a salad and called it “koosla.”

Whether creamy with mayonnaise, sweet with pineapple or savory with bacon, I like about any version.  And, it doesn’t have to be overwhelmed with mayonnaise and sugar to be delicious; this version is the proof.

This vinaigrette combines balsamic vinegar with cider vinegar, sugar, and Dijon mustard for a smooth, tangy dressing.  It’s a colorful coleslaw that is good any time of the year.  For a particularly nutty flavor, use Savoy cabbage instead of green cabbage.

A little sweet ~ a little tangy, it’s delicious!

How about you, are you eating your coleslaw today? 


Tangy Balsamic Coleslaw

Ingredients:

1 small head green cabbage, shredded
½ small head red cabbage, shredded
1/3 cup sliced green onions
¼ cup chopped parsley

For the dressing:

¼ cup sugar or Splenda
¼ cup cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon canola oil
¼ teaspoon celery seed
¼ teaspoon salt
½ teaspoon seasoned pepper

Method:

Pour shredded cabbage, onions and parsley into a large bowl.
In another bowl, whisk together the sugar, both vinegars, mustard, oil, and salt and pepper. 
Pour the dressing over the slaw and mix well.
Cover and refrigerate for at least 2 hours before serving.

ENJOY!

GO CARDS!!!

BEAT CATS!

TONIGHT!

Lite Coleslaw Dressing

I learned, years ago from Mom, that the inclusion of celery seed is a requisite for classic coleslaw.  That’s what sets this slaw apart from the rest. Celery seed adds an extra touch and tastes like concentrated celery ~ earthy and slightly bitter.   

My dressing has a tasty blend of sweet and tart to complement the slaw.  I use light mayonnaise to lighten the calorie count and fat content. Be sure to store it in a glass jar, not plastic.

Some people like slaw dripping in dressing; I like not so much, just a light coating.  The important thing is to mix it into the slaw well, and refrigerate it an hour or two before serving.

I hope you like it too, and don’t forget the celery seed!

Lite Coleslaw Dressing

Ingredients:

1 cup light or fat-free mayonnaise

2 tablespoons cider vinegar

2 tablespoons Splenda

½ teaspoon dry mustard

1 teaspoon celery seed

Salt and pepper, to taste

Method:

Place all in a bowl and whip with a whisk until mixed well.

Chill well.

Add desired amount to slaw.

ENJOY!

Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Shrimp Tacos with Coleslaw

We really like shrimp tacos ~ but the kicker here is the great tangy slaw that only makes them better!  The fringe benefit is that the tacos have fewer calories, since neither sour cream, nor shredded cheese is needed.

They were a big hit with us!  The tangy dressing on the slaw was perfect mingling with the shrimp.  I know, for sure, these tacos will be making a repeat performance here many times… 

The slaw makes a delicious side dish for ribs and burgers too!

Coleslaw

Mix together:

2 cups shredded cabbage

1/3 cup thinly sliced green onions

¼ cup chopped parsley

For dressing, mix together:

3 tablespoons sugar (I used Splenda)

2 tablespoons white vinegar

2 tablespoons vegetable oil (I used Canola)

1 teaspoon salt

1 teaspoon seasoned pepper (my addition)

Add dressing to shredded cabbage mixture about an hour before serving.

Chill

For Shrimp Tacos with Coleslaw:

Simply heat corn or flour tortillas and spoon in boiled (or roasted) shrimp and the cole slaw.

ENJOY!

Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

One Spicy Slaw

The crisp crunchiness of coleslaw is a wonderful thing, and you can serve it with almost anything.

This version leans toward the tangy spicy side, flavored with a vinegar dressing instead of a mayonnaise-based dressing.  The recipe calls for one tablespoon of brown sugar which I think really makes it too sweet since the ketchup seems to sweeten it just fine.  So add the brown sugar, or not, depending upon your taste. 

I have a passion for a good slaw and this is one of the best with me eating up more than my share of it!  How about you, do you have a passion for coleslaw?

Spicy Coleslaw

Ingredients:

1 small head green cabbage, finely chopped
3 or 4 green onions, chopped

1/3 cup cider vinegar

¼ cup plus 1 tablespoon water

2 tablespoons plus 1½ teaspoons ketchup

1 tablespoon brown sugar or to taste

1½ teaspoons salt

1 teaspoon red pepper flakes, or to taste

½ teaspoon freshly ground white pepper

Method:

Place cabbage and onion in a large bowl, set aside.

Combine vinegar, water, ketchup, brown sugar, salt, red pepper flakes and ground pepper in a non-reactive medium bowl.

Whisk until sugar and salt dissolve.

Taste for seasoning, stir into cabbage.

Let stand 10 minutes.

Cover, refrigerate until ready to serve.

 Cole slaw ~  the quintessential barbecue side dish!  Yum!