Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Can you ever have too many coleslaw recipes? I think not! I love coleslaw and I am always figuring out new ways of presenting it, flavours to add to it, etc. I especially like this version here today, which is a tad bit different than the usual variety. Salad season is one of my favourite seasons! But then having said that, I could eat coleslaw any time of the year!
I really love salad weather and we have certainly been enjoying lots of that these past few weeks! Summer and salads go together like, well . . . peas and carrots! Especially when they are as delicious as this beautiful Green Slaw!
This recipe today is an adaptation of one I discovered on Foraged Dish, by way of The View From Great Island. I was looking for something slightly different that I could make for our combined Canada/Independence Day bash on Monday evening, and when I saw this recipe, I knew I had found a perfect contender!
One of the reasons it really appealed to me was that it was not a claggy, mayonnaise based coleslaw. I adore coleslaw with vinaigrette dressings.
And this vinaigrette is amazing, with an almost fusion take on different cultural flavours, with fresh lime, olive oil, ginger, sesame oil, and . . . maple syrup. Say what??? I thought it matched the idea of both American/Canadian/ British cultures, which are more and more becoming a melting pot of cultures/flavours/foods! You can't get much more Canadian than Maple Syrup!
I also loved the idea of all of the fresh vegetables in the dish, each one being a variant of the colour green . . . almost like Ireland you know, with its many shades of green . . . and America is full of Irish people, and I myself am 27% Irish . . .
I used a very British cabbage here, which is long and pointed . . . loosely leafed . . . the sweetheart cabbage. The original recipe used savoy cabbage, which is also fairly loose leafed . . .
Add to that thinly julienned sweet green bell peppers . . . slivered spring onions . . .
diagonally sliced sugar snap peas . . . be sure to de-string them . . . its very easily done. Just insert your knife beneath the underside at the tip opposite the stem and pull towards you . . . the strings should pull right off. Strings are chewy things, not crisp things, and they have no place in this salad, where only the crispest of intentions should lay . . .
chunks of rich and creamy avocado are the exception to the rule . . . luxurious . . . delicious . . . creamy . . .
For a bit of a bite, a thinly sliced green jalapeno chili pepper . . . you can de-seed if you want to decrease the heat from the pepper . . . but I just left the seeds in. I knew the guys could take it and would actually probably really enjoy it . . .
There is the soft leafed herb, with a bold, bold flavour . . . fresh coriander leaf . . . or cilantro as it is called in North America. Very Tex Mex, but also Thai . . . fusion again . . .
Finally we have the nutty addition of toasted flaked almonds . . . almost sweet, and certainly crunchy . . . about 8 minutes on a baking sheet in a hot oven does the trick. Perfect. Make a few extra to nibble on. I always do. I adore almonds. Altogether this was beautiful!
*Green Slaw*
Serves 6 - 8
Green, fresh and slightly spicy. Goes great with all your grilled meat, chicken or fish.
1/2 head of cabbage, thinly shredded with a knife
(I used a sweetheart cabbage, but savoy is also recommended)
1 green sweet bell pepper, trimmed, de-seeded and julienned
1 cucumber, washed, dried and cut into half moons on the diagonal
3 spring onions, washed and thinly sliced on the diagonal
85g of sugar snap peas, trimmed, de-stringed and sliced thinly on the diagonal
1 green chili, trimmed and thinly sliced (optional)
1 ripe avocado, pitted,peeled and cubed
a handful of fresh coriander leaf, coarsely chopped
85g flaked almonds, toasted (1/2 cup)
For the dressing:
60ml fresh lime juice (1/4 cup)
60ml olive oil (1/4 cup)
2 TBS toasted sesame oil
1 tsp finely grated peeled, fresh ginger root
1 TBS maple syrup
salt and black pepper to taste
Prepare all of your vegetables and toss together in a
large bowl. Whisk together the dressing ingredients. Pour over the
salad and toss together again. Sprinkle with the toasted almonds and
served immediately.
The lads actually enjoyed this salad on their grilled burgers, kind of like a pickle. It made me happy to see them tucking in like they did!
We were a motley crew mix of Alaskan, Canadian, Utah'n, Irish, and Brit! What better cause for celebration!
Elder Boyer did a fine job of grilling the burgers and dogs! Oh boy, did he fall in love with the Space Grill! I think he is putting one on his wish list for when he and Sister Boyer go back to the US after their mission is finished. (Psst, that is a bottle of BBQ sauce in his hand, not a bottle of beer, lol)
Happy 4th of July to all my American Readers! Have a good one. Stay safe and enjoy all of your festivities, food, fireworks, BBQ's etc.!
We eat a lot of chicken in our house and I am always looking for new things to do with it so that it doesn't get boring. I don't think that I, personally, could ever get bored of it, but my husband sure could! (Men!) I do like to please him if I can, so I am always doing different things with it to keep him happy about eating it!
Chicken is such a versatile ingredient. You can do so much with it and it easily adapts itself to a large variety of different flavours and textures. Today Todd brought home a rotisserie chicken from Costco for us to have for our tea.
I had seen a recipe on the TABLESPOON site for Thai Chicken Salad Wraps that ticked all of my boxes and that I was very keen to try and so I decided to adapt the recipe to what I had in the house and give them a go.
I didn't have any full size tortilla wraps, so I made do with smaller ones and made them as cones. This worked really well for me. I also cut the recipe in half as there are only two of us.
The original recipe used bagged coleslaw mix. I have never seen that over here, but that is not a problem because I have never minded shredding my own. I prefer to shred by hand as grating it would make it far too fine a texture for this purpose. I did grate my carrot.
The original recipe also called for using raw chicken breasts that you poach and cube, which you could certainly easily do. I had already cooked chicken, so I skipped this step!
I love chicken salad and I love Thai flavours, so this seemed like a win/win combination for me. I also love wraps.
The dressing for this salad is really delicious. It is a creamy peanut sauce, with sesame, soy, lime and coriander flavours, along with a bit of heat from some chili flakes. It uses soft light brown sugar, but as I am a diabetic, I used Sukrin Gold brown sugar substitute which worked fine.
Its actually pretty low carb, with the wraps so I would say fairly Diabetic friendly, with plenty of crunch from the vegetables and some from the peanuts, which (although high in fat) are a great source of additional protein.
They were really, really good, although if I make them again (and I really think I will as they are fabulously tasty) I will cut down a bit on the sauce/dressing as it was a bit too much for our liking. Overall however, I would call this a winner/winner chicken dinner!
*Thai Chicken Salad Roll Ups*
Serves 4
These tasty roll ups make a change from the usual chicken salad sandwich! Quick and easy to make as well as being delicious!
375g shredded cooked chicken (3 cups)
150g hand shredded cabbage (I use a mix of white and red) (1 1/2 cups)
1 small carrot, peeled and shredded
3 spring onions, thinly sliced
3 TBS chopped fresh coriander leaf (cilantro)
3 TBS coarsely chopped dry roasted peanuts
3 TBS creamy smooth peanut butter
3 TBS soy sauce
3 TBS lime juice
3 TBS soft light brown sugar (I use a brown sugar substitute)
3 TBS light sesame oil
1 1/2 tsp minced fresh garlic
pinch hot pepper flakes
salt and black pepper to taste
lettuce leaves ( I like baby cos)
8 (6-inch) flour tortillas
Place the chicken in a large bowl. Add the cabbage,
carrot, spring onions, coriander leaf and chopped peanuts. Whisk
together the peanut butter, soy sauce, lime juice, brown sugar, sesame
oil, garlic, hot pepper flakes and salt and pepper to taste, until
smooth. Pour over the chicken and vegetables and toss to coat
completely.
These are so delicious and very easy to throw together. I just loved them and I think you will too!! Bon Appetit!
I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
We quite like sliders in this house. Sliders are small sandwiches or burgers baked all together in one sheet in the oven, and then cut apart into single servings after baking. I have done a few versions of them on here in the past, including Heavenly Ham and Cheese Hots, Reuben Sliders, Salmon Melt Sliders (You could also use Tuna), and Turkey Fajita Sliders to name a few. Love them all. They make quick and simple suppers when served with some chips or salad on the side, and are also perfect for game nights, etc. with the family. (Think FHE here!)
Today I made BBQ Beef Sliders with Caramelised Onions. You can use deli sliced beef in them, or you can use leftover sliced roast beef. Either one would work well. Todd has an easier time eating meat which is thinner sliced, so for things like this I tend to use deli meat as it is sliced much thinner than I can do myself at home.
I buy my buns at Asda. You can get a bag with 24, unseparated, called a freezer pack for about £2, and they work perfectly. They are also in a nice study bag so you can freeze the ones you don't need to use right away.
You begin by caramelising some onions. What is is about the smell of caramelising onions that gets the taste buds to tingling? There used to be a guy with a sandwich/burger van in downtown Chester by the town hall that was always frying onions. I always felt super hungry when I would walk past his van. It didn't matter if I was really hungry or not, just the smell made me hungry.
You layer the caramelised onions on the bottom half of the buns and then top with a bit of BBQ sauce. Today I used Bullseye because that is what I had, but you can use whatever kind you like. On top of that you layer on the meat.
I then put a layer of cheese. I buy a four cheese blend at the shops and just sprinkle it all over the meat in a nice layer. It has orange and white cheddar, mozzarella, Gouda . . . a nice mix that makes for good melting.
The cut side of the top bun gets spread with a horseradish mayo, which as you know goes very well with beef. Aside from the flavour it also helps to hold the cheese in place before it start to melt.
Finally you simply brush the top with a mix of melted butter, Worcestershire sauce and herbs. This gilds the lily, and adds another layer of delightful flavours!
And they truly are delightful flavours . . . you get the sweetness from the caramelised onions, a smoky touch from the BBQ, the richness of the roast beef, that creamy melty ooze from the cheese, a touch of creamy heat from the horseradish mayo, and of course that buttery, herbed crispy bun at the top. Everything just works together heavenly. I served them with some vegetable chips, which had carrots, parsnip and beetroot, but they would be nice just with coleslaw or even a green salad or potato chips. Its all up to you!
*BBQ Beef Sliders with Caramelised Onions*
Makes 12
These are simple to make and oh so delicious. A real family and crowd pleaser.
1 TBS flavourless oil
2 large onions, peeled and thinly sliced
130g BBQ sauce (1/2 cup)
73g mayonnaise (1/3 cup)
1 TBS creamed horseradish sauce
1 package of soft dinner rolls (12 count)
12 slices deli roast beef
120g grated 4 cheese blend (1 cup)
2 TBS butter, melted
1/2 TBS Worcestershire sauce
1/4 tsp each garlic and onion powders
1 tsp dried parsley
To caramelise the onions, heat the oil in a large skillet over
medium/high heat. Add the onions, reduce to medium low and cook,
stirring frequently until golden.
Preheat oven to 190*C/375*F/ gas mark 5. Have ready a 13 by 9 inch baking dish with sides. Lightly butter. Set aside.
Whisk together the mayonnaise and horseradish sauce.
Slice
the buns in half through the middle, keeping both halves in one sheet.
Place the bun bottom sheet into the prepared baking dish. Cover with
the caramelised onions. Divide the BBQ sauce amongst each bun section,
smoothing it over with the bottom of a spoon. Top with the sliced roast
beef and sprinkle the cheese over top of the beef. Spread the
mayo/horseradish sauce on the inside of the top bun halves and place
over all, sauce side down. Whisk together the butter, Worcestershire
sauce, garlic and onion powders and dried parsley. Brush over the tops
of the buns. Cover loosely with aluminium foil.
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