Fast Furious Tangy Slaw Recipes
TANGY COLESLAW
Steps:
- Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
- Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.
FAST & FURIOUS TANGY SLAW
I wanted to make a slaw that would be a good accompaniment to BBQ chicken and corn, adding a little acid and tang to the meal. There's a good crunch from the veggies, tang from the mustard and the right amount of acid from the vinegar and the lime juice. The sugar adds a little sweet. And I wanted it to be a lighter version of the slaws made with mayonnaise based dressings.
Provided by George Levinthal @ChefGeoLevi
Categories Other Side Dishes
Number Of Ingredients 16
Steps:
- Assemble your ingredients, bowls and measuring utensils
- Carefully remove the hard core from both cabbages. Cut both in half and thinly slice on a mandoline or by hand and add to a large bowl.
- Thinly slice the onion and add to the cabbage
- Julienne the bell pepper and jalapeno and add to the bowl.
- If you purchase pre-shredded carrots, add to the bowl. If you're using whole carrots, slice in half both ways and julienne.
- In a small bowl add all of the dressing ingredients, except the sesame seeds, and combine thoroughly with a whisk or pour into a container with a tight fitting lid and shake well.
- Pour the dressing over the slaw and combine until everything is well coated. If you're not going to serve right away, wait until you ready to serve to add the dressing. Just before serving sprinkle on the sesame seeds and serve.
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