Thursday, June 16, 2011
Firecracker Cole Slaw - More Wedding Side Dishes
Ah... Another day, another side dish I made for the rehearsal dinner to the wedding of the century (in our family anyway)...
And this one has a special place in my heart these days as I stole the recipe from a good blogger buddy I have never met... BUT, come Sunday, I will no longer be able to say that. This recipe comes from Sam's blog, MY CAROLINA KITCHEN. Sam and a few more bloggers are going to meet up at Larry's "Almost Heaven South". Could not be more thrilled to finally touch base with Sam, Larry, and the rest.
Great folks all, but also I have been stealing these recipes for a couple of year's now. I just love getting my recipes from bloggers. Always more details than just from a book.
But I digress...
Not only did we serve this as a side dish, but we topped the pre-made sandwiches with this cole slaw.
Not only is it very tasty, border line diet food, but colorful enough to add to the presentation. Speaking of color, the RED peppers, the WHITE cabbage, combined with the purple (almost BLUE) cabbage would make a "firecracker" 4th of July slaw (That Sam, clever Gal!)
A very colorful, flavorful Cole Slaw. I first saw this recipe on Sam's blog, MY CAROLINA KITCHEN. Sam did a pre-4th of July post of a red, white and blue FIRECRACKER COLESLAW. But with the light dijon mustard vinaigrette replacing the heavier mayonnaise base in many slaws makes this a recipe deserving of year round serving. Their is plenty of "weight" to the next two side dishes that will make you feel full and a little bloated (totally worth it). But this... Dare I say diet food?, this light vegetable (yes, cabbage is a veggie) dish is a great complement to the heavier aspects of this meal. Or, as I like to do, use this slaw as a topping for the sandwich...
Adapted from Simply Shellfish by Leslie Grover PendletonAs seen on MY CAROLINA KITCHEN
½ cup natural rice vinegar (unseasoned)
½ cup canola oil
2 tablespoons Dijon mustard
2 teaspoons sugar
4 cups finely shredded red cabbage
4 cups finely shredded white cabbage
2 red bell peppers, cut into thin slivers
½ cup toasted sliced almonds
In a large bowl, whisk the vinegar together with the oil, mustard and sugar. Just before serving, add the two cabbages, bell pepper and almonds and toss well. Season with fleur de sel and freshly ground black pepper to taste. Serves six to eight. Easily tripled.