The sun is shining and that means we are eating al fresco, and no outdoor meal is complete without coleslaw!
There are a lot of different varieties of slaw – and you can certainly switch up the cabbages: green, red, savoy, and Napa.
But it’s the dressing that really gives slaw the tasty zippy zing. There are vinaigrette types, which range from tart and tangy — to creamy or spicy styles.
I love an old-school cooked dressing – why? Well, you know sometimes when you dress your slaw it gets kind of weepy and then bland…well a cooked and thickened dressing takes care of that, as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool then add into mayo with your seasonings.
My recipe for Poppy Seed Pineapple Coleslaw has a d’lish thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! -Kathy
Poppy Seed & Pineapple Coleslaw
Makes 6 cups
1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb.) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise
In a small saucepan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.
Place coleslaw greens, green onion, carrot, and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.
Recipe © Kathy Casey Food Studios®