Sunday, November 7, 2010

Coleslaw Two Ways

How very typical of me to start a coleslaw binge just as the cooler weather is taking over. Coleslaw - that staple of summer picnics and BBQs everywhere... my timing couldn't be any worse. The issue for me, is that I don't necessarily like coleslaw. The mayonnaise-laden dressings that are typical are generally just icky, IMHO. Let alone too sweet. So the summer came and went without me really missing out on a coleslaw fix.

But I do like cabbage. So does Randall. He posed an innocent question one evening: "Why don't we eat more cabbage?" He was right. Why didn't we? Healthy, crunchy, filling.... a good cabbage salad (non-dressed) can last for days in the fridge.... sheesh! That's my kinda food. Off to the store I went.

I remembered that I know how to make a mean Asian slaw, and the reason for the cabbage prompt from Rand was that he had just seen a recipe for a creamy coleslaw made with Greek yogurt. Two great variations of coleslaw with no mayo in sight - awesome. So I stocked up on basic coleslaw ingredients, spent a few minutes chopping (which you know I love!), and made both dressings. The resulting batch was huge, but I left it undressed. That allowed us to help ourselves to the heap of fixings throughout the week, and dress it as our moods dictated. Aside from the huge salad bowl taking up valuable real estate in our fridge, it was great.

So, although the coleslaw season has technically passed, you should give one or both of these variations a try regardless. After all, healthy, tasty, crunchy and colorful never go out of season!

Coleslaw Base Ingredients
(Of course all of this is optional - use ingredients you like!)
  • 1/2 head green cabbage, chopped
  • 1/2 head red cabbage, chopped
  • 6 scallions, chopped
  • 2 cups sugar snap peas, chopped
  • 1 red pepper, diced
  • 2 large carrots, shredded
  • 1 head cilantro, chopped
  • 1 cup nuts (I like roasted peanuts or toasted almond slivers)
Asian Slaw Dressing
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fish sauce (optional... but really, you want it, trust me!)
  • 2+ tablespoons sugar
Whisk all ingredients until sugar has had a chance to dissolve. Taste; add more sugar if it needs to be a tad sweeter.

Creamy Yogurt/Lime Dressing
  • 1/2 cup plain Greek yogurt
  • The juice of one large lime
  • 2 tablespoons sugar
  • Kosher salt, to taste
Combine all ingredients and stir well.


  1. Can't believe I missed your July post about the glories of chopping... it's my favorite thing too. One of my visions of Hell is to be trapped in a kitchen with nothing but flimsy, dull knives and a stack of withering vegetables for all eternity.

    These dressings look fantastic!

  2. I am not a fan of coleslaw for the same reason, the heavy dressing just makes the cabbage soggy. This looks delicious and crunchy!