Lowcountry Slaw Recipes

LOWCOUNTRY PICKLED COLESLAW

Lowcountry Pickled Coleslaw image

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.

Provided by Kim Severson

Categories salads and dressings, side dish

Time 15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

Steps:

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams

LONG BEACH COLESLAW

Long Beach Coleslaw image

Provided by Guy Fieri

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1/2 red onion, thinly sliced
2 tablespoons minced garlic (about 6 cloves)
1/2 small head red cabbage, trimmed and cut into 1/8-inch shreds
Fine sea salt and freshly ground pepper
1 cup red wine vinegar
2 heads iceberg lettuce, trimmed and cut into 1-inch squares
1 cup thick, chunky blue cheese salad dressing (such as Marie's)

Steps:

In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown). Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes.
In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately.

LOWCOUNTRY SLAW

LOWCOUNTRY SLAW image

Categories Leafy Green

Yield 6

Number Of Ingredients 11

Ingredients

1/4 cup apple cider vinegar
1/4 cup canola oil
2 tbsp mayonnaise
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seeds
1 (16 oz) package shredded coleslaw mix
1 cup sliced pickled okra
2 tbsp pickled okra juice
(tested with Wickles Wicked Okra)

Steps:

Whisk vinegar and next 6 ingredients in a large bowl. Add coleslaw, okra and okra juice, stirring until mixed. Serve immediately, or chill up to 24 hours.

PICKLEBACK SLAW

Pickleback Slaw image

Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don't have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.

Provided by Sam Sifton

Categories dinner, lunch, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small head green cabbage
1 small head red cabbage
2 carrots, peeled and grated
2 tart apples, like Granny Smith, peeled and cut into matchsticks
1/2 cup mayonnaise, preferably homemade or Hellmann's
3 tablespoons juice from a pickle jar, or of pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Ground black pepper

Steps:

Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 12 grams, TransFat 0 grams

HILL COUNTRY COLESLAW

Hill Country Coleslaw image

Another recipe from the Dallas Morning News I wanted to save. It incorporates some non-traditional ingredients and sounds delicious.

Provided by TXOLDHAM

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package coleslaw mix (found in the produce department)
3 ears corn (about 2 cups kernels)
6 -7 scallions, green and white part, sliced
1 1/2-2 ounces blue cheese, crumbled
1 cup fresh cilantro, chopped
1/2 cup carrot, shredded (optional)
1/2 cup ranch dressing (such as Marie's brand)
salt and pepper

Steps:

Place shredded cabbage in a large bowl. Strip corn kernels from the ears. Place in a colander and pour boiling water over the kernels to blanch. Let cool completely and add to the cabbage.
Add the scallions, blue cheese, cilantro and carrots (if using). Gently toss and add salt and pepper to taste.
When ready to serve, add chilled ranch dressing and toss to combine.

Nutrition Facts : Calories 306.1, Fat 19.9, SaturatedFat 4.6, Cholesterol 16.1, Sodium 468.6, Carbohydrate 29.6, Fiber 4.9, Sugar 7.1, Protein 7.1

LOWCOUNTRY FRIED SHRIMP

Lowcountry Fried Shrimp image

Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.

Provided by ninja

Categories High Protein

Time 16m

Yield 2-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggs
1 cup milk
1 teaspoon salt
2 lbs small shrimp, peeled and deveined, tails intact (40-50 count)
1 cup cracker meal (you can sub corn flour, AKA masa harina)
peanut oil (for frying)

Steps:

Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.

Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9

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