It’s a summer time classic, yet all too often coleslaw is ruined when it’s just a boring lump of shredded cabbage smothered in a bland mayonnaise dressing. Reinvent how you see this side by switching up your base (grill the cabbage, or give shaved Brussel Sprouts a try!) and make your vinaigrette or dressing new life by adding fresh herbs like cilantro and dill and creamy blue cheese. I’ve created four must-have coleslaw recipes you should include in your next summer lunch or outdoor party. I hope you give them a try and send me your reviews. Happy summer!
[ingredients]
Grilled Cabbage and Hatch Slaw with Cilantro Lime Dressing
Directions: Mix all the slaw ingredients together, then toss in dressing. If desired, drizzle extra dressing on top before serving
4 cups green cabbage, roasted and shredded (will shrink down to 3 cups)
2 cups raw red cabbage, shredded
2 Hatch chilis, roasted, peeled, seeds removed and sliced into strips
1 Mango, peeled and cubed
1 Avocado cubed
1/2 cup Cilantro leaves
1/2 cup Cilantro Lime Dressing
Cilantro Lime Dressing w Roasted Hatch Chilis
2 garlic cloves, minced
1 lime, juiced
2 hatch Chilis, roasted, peeled and seeds removed
1/2 cup low fat buttermilk
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Salt and pepper to taste
Pinch of sugar
Directions: Combine all the ingredients in a food processor and blend until smooth. Store in the refrigerator for up to 10 days
[end-ingredients]
[ingredients]
Shaved Brussel Sprout Slaw with Asian Dressing
Directions: Combine all the slaw ingredients together, then toss with Asian dressing. Top with green onions, mint and sesame seeds
4 cups Cruciferous Slaw Blend (Shaved Brussel Sprouts, Kale and Red Cabbage)
1 cup shredded carrots
1 cup Shelled and steamed Edamame
1 package Ramen noodles, crushed and toasted (place in oven at 250 degrees for 10 minutes)
1/2 cup Toasted slivered almond
1/2 Asian dressing
2 tbsp chopped green onions
sesame seeds and mint leaves for garnish (optional)
Asian dressing
1 garlic clove, minced
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp honey
3 tbsp toasted sesame oil
1/3 cup sushi vinegar
1/2 cup extra virgin olive oil
Pinch salt
Pinch red chili flake
Directions: Combine all the ingredients in a food processor and blend until smooth. Store in the refrigerator for up to 10 days
[end-ingredients]
[ingredients]
Summer Vegetable Slaw with Fresh Herb Vinaigrette
Directions: Combine all the slaw ingredients, then toss in the vinaigrette. Garnish with fresh herbs
1 cups shredded Zucchini
1 cups shredded Squash
1 cup shredded Carrots
1 cup shredded green cabbage
2 cups shredded red cabbage
1/2 cup Fresh Herb Vinaigrette
Fresh herbs for garnish (optional)
Fresh Herb Vinaigrette
2 garlic cloves, minced
1 tbsp Dijon mustard
3 tbsp fresh chopped dill
3 tbsp fresh chopped parsley
3 tbsp fresh chopped green onions or chives
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
Pinch salt
Pinch pepper
Pinch sugar
Directions: Blend all the ingredients in a food processor. Store in the fridge for up to 10 days
[end-ingredients]
[ingredients]
Broccoli Slaw with Blue Cheese Dressing
Directions: Toss the Broccoli Slaw, cranberries and pistachios with the Blue Cheese Dressing and Serve
4 cups Broccoli Slaw Mix
1/4 cup dried Cranberries
1/4 cup chopped Pistachios
1/2 cup blue cheese dressing
Blue Cheese Dressing
2 garlic cloves, minced
1/4 cup parsley, chopped
1 cup chopped blue cheese (I used a mild, triple cream blue, but feel free to use any type you like)
1/2 cup low fat buttermilk
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
2 tbsp sherry vinegar
pinch of salt and pepper (to taste)
Directions: Combine all the ingredients in a food processor until smooth. Store in an air tight container in the fridge for up to 10 days
[end-ingredients]
