Saturday, January 22, 2011

New Orleans Coleslaw

It's time for another Saturday Afternoon QUICKIE -

Here in Southern California the weather this week has been CRAZY ~ unseasonably warm for winter! 40-°F degree nights, 70+°F degree days.
The result? My taste buds are completely confused and craving spring and summer dishes.
So, I was sitting at the table this past week, trying to decide what to serve next to my favorite brisket. I wanted something delicious that also would sneak in some healthy veggies for the kiddies...and then BOOM!, it hit me: Nigella's New Orleans Coleslaw.
I discovered this "slaw" last summer and it's definitely one of my absolute favorite's light yet packed with flavor! YUM!
The recipe also makes use of one of my "top shelf" most favorite ingredients, Pure Maple Syrup. Sound interesting? Trust me, it totally works in this dish.
Now, it's been my experience for best flavor, to only make enough of this side for your meal. For my family, that equals to about half of the original recipe. Fresh is best with this slaw, so serve it as soon as the flavors have sufficiently married (1-3 hours).
Here we go ~

New Orleans Coleslaw serves 4-5
inspired by Nigella Lawson

2 scallions, sliced thin
1 carrot, peeled and grated
1 celery rib, peeled and diced
1/2 of a medium-large head of green cabbage, cored and sliced thin
1/3 - 1/2 cup sliced almonds
1/2 cup (4 oz.) of your favorite mayo (or make it yourself!)
2 TBL. buttermilk
2 TBL. Real Maple Syrup (don't skimp on this friends)
1+ tsp. cider vinegar
1/4 - 1/2 tsp. Kosher salt (you might need more...just be careful)
1/2 tsp. ground black pepper

Let's start slicing up the cabbage.

Everyone has their favorite way to slice or chop cabbage. Do whatever works for you, but I'm going to demonstrate the way my German Oma taught me.
First, wash and pat dry your cabbage. Now for this recipe, make a clean cut down the center - to divide the cabbage in half.

Now, quarter and core the cabbage...

Separate the top leaves from the inner leaves of the cabbage quarter before slicing. It makes it easier to accurately slice the leaf sections one after the other...the top leaves spread out flat for simple slicing and the inner leaves are a snap to chop up quickly!

Time to grate and chop up the rest of the veggies!

Combine all vegetables in a large bowl, give a quick toss.

In a separate medium bowl, whisk the dressing ingredients. Pour over the veggies and add the almonds. Toss to combine. Place slaw in a container with a tight fitting lid and refrigerate until ready to eat! Don't forget to "tweak" as needed...some may prefer more vinegar or less syrup. The important thing to remember is as with most salads, you HAVE to give the salad time to rest before you taste. Flavors develop over time especially when the salad contains any type of vinegar. Try not to judge whether you like it or not too might be pleasantly surprised after an hour or so!
Super simple, very delicious...I hope you love this coleslaw too!

Thanks for the QUICKIE (wink!), I'll see ya next week!


azayani alim said...

thanks for the recipe dear

ReluctantYankee said...

My pleasure! I hope you enjoy it ~

rosasdolcevita said...

Hi Sandy,
This sounds totally amazing! Nigella has some great recipes. I may just need to leave out the celery cuz the hubby doesn't like it. :-)

Thanks for sharing!

Crickets!!! I'm hearing CRICKETS!!

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