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Cooking, Recipe and Food Blog

Fruity Coleslaw

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Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

 

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

 

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

 

Photo Courtesy Of: mdid

Colombian Coleslaw

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Coleslaw also known as Ensalada de Repollo y Zanahoria  is a perfect add on to hotdog sandwiches, burgers or any type of sandwich. It  also a popular side dish served  in fast food restaurants and hotdog stands in Colombia.

 

Makes 3 cups

Ingredients:

2 cup carrots, peeled and cut into chunks

3 1/2 cups green cabbage, cut into chunks

2 tablespoon sour cream

1 tablespoon white vinegar

1/4 cup white onion, chopped

1/4 cup mayonnaise

2 tablespoons sugar

Juice and rind of 1 lime

Salt and black pepper

Pinch of ground cumin

 

Put the cabbage, carrots and onions in a food processor or blender. Process it for 1 minute or until the vegetables are finely chopped.

Place the vinegar, sour cream, mayonnaise, sugar, salt, pepper, cumin powder, lime juice and lemon rind in a small bowl. Whisk until well.

Combine the cabbage mixture and the mayonnaise mixture in a medium sized bowl. Mix well. Adjust the taste by adding more salt or sugar if desired. Serve chilled or at room temperature.

 

Photo Courtesy Of:  giffconstable

Home-Made Coleslaw

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Great as an accompaniment for a whole host of dishes – filling for sandwiches, rolls or pittas, a side for a roast dinner, or as a dip to go with a picnic

When you’re making this dip, make sure you squeeze as much liquid out as possible – the easiest way I’ve found is to wrap it in a clean new tea towel, and twist each end as much as possible – one clock wise and one counter clock wise. In the past, for large quantities, I’ve called on the help of a friend to hold the other end as we both twist against each other. The more leverage you can get, the more you can dry out, and the crunchier the final Coleslaw will be.

After making, try to use as soon as possible – the fresher this is, the better tasting it will be. Keep it in a sealed tuppaware container in a fridge, and

To make enough for 12
½ white cabbage (sliced thinly as possible)
½ red cabbage (sliced thinly as possible)
1 grated carrot
2 celery sticks (sliced at an angle)
2 thinly sliced apples
Handful of raisins
150g crème fraiche
Juice of 1 lemon
Salt and Pepper

1. Mix the cabbages, carrot, celery and apple together, and wring out as much of the moisture as possible
2. Add the crème fraiche, whilst mixing all the time to make sure it’s evenly spread
3. Add the lemon juice, salt and pepper to taste

Photo courtesy of rfDuck