Coleslaw is a fantastic side dish to prepare if you are grilling, and there are several reasons for this. First of all, creamy chilled coleslaw contrasts so well with barbequed meat and fish. Cooking your meat on the barbeque means it will be slightly charred in places and a lot of such recipes are spicy too, which means the coleslaw is going to contrast beautifully. Coleslaw is an attractive proposition because it can be made in advance. Instead of trying to barbeque your meat while you are making side dishes, you can prepare coleslaw earlier in the day and then just chill it until you are ready to serve the food.

The following recipe features cabbage and carrots, which are found in nearly all coleslaw recipes. A little Spanish onion gives it a nice tang, while combining sour cream and mayonnaise makes a richer, tangier dressing than just using mayonnaise by itself. Spanish onions are sweeter and bigger than regular yellow onions, but if you cannot get them where you are then use a sweet onion like Vidalia or a regular yellow one and perhaps add a little extra sugar to the recipe to make it up. A lot of people are confused about what Spanish onions are but it is just a larger, sweeter variety of regular ones, so you can always substitute whatever you happen to have.

Use the best quality mayonnaise you can find, because it really does make a different to the overall flavor of this recipe. An inferior mayonnaise will give your coleslaw a mediocre flavor, so it is worth using the best. The amount of sugar you use is your choice. The recipe suggests 2 tablespoons which usually works well but if you are not so keen on sweet coleslaw then reduce it or leave it out altogether. Another option is using artificial sweetener, or you could even forgo the sugar and instead add a finely chopped mango or some pineapple to the mix. Go with whichever of those options appeals to you the most.

Some people prefer less dressing in their coleslaw and this one is quite creamy and dressing-rich, especially if your cabbage and carrots are not so big. If that sounds like you, then either increase the amount of cabbage and carrot or only make half the dressing. Another option is to add the dressing to the vegetables in stages, stopping when you think the consistency is just right, and keeping any leftover dressing in the refrigerator for another use. That way, you can make the coleslaw exactly as you want it.

The mustard, celery salt and white vinegar finish off the flavor of this coleslaw, in addition to a touch of salt and black pepper, and this coleslaw has a real homemade flavor. It is creamy without being too rich, and all the ingredients work in harmony to bring you the best coleslaw recipe you ever tasted. Did you know the word ‘coleslaw’ came about in the 18th century? Apparently it stems from the Dutch word ‘koolsla’ which means cabbage salad. That is an interesting little fact you can amuse your dinner guests with while they are enjoying your barbequed food and homemade coleslaw.

Best Ever Coleslaw Recipe
Summary: Once you taste this you will never use store-bought coleslaw again. Not only can this be made in just 10 minutes but the flavor is incredibly fresh and wonderful.
Author:
Cuisine: American
Recipe type: Salad
Serves: 8
Prep time: 
Total time: 
Ingredients
  • 2 tablespoons white sugar
  • 2 teaspoons celery salt
  • 1 finely shredded head green cabbage
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard
  • 2 tablespoons grated Spanish onion
  • ¾ cup mayonnaise
  • 2 tablespoons sour cream
  • 2 finely shredded carrots
  • Salt and black pepper, to taste
Instructions
  1. Toss the shredded carrot and cabbage together in a bowl.
  2. Whisk the other ingredients together to make the dressing.
  3. Toss the dressing with the carrot and cabbage until well combined.
  4. Taste the coleslaw and add more sugar, salt or pepper if required.

Photo Description:

Making your own coleslaw is certainly something you should consider. You can see from the picture how much nicer this homemade coleslaw looks when compared to commercially-prepared coleslaw. The tangy, creamy dressing is beautiful with the carrot and coleslaw, and you can even personalize this recipe, adding nuts and raisins, some chopped mango or pineapple, or even fresh herbs. Serve this chilled with any kind of barbequed meat, poultry or fish, and you will have a fantastic meal which is well-balanced and supremely satisfying. This is one of the easiest recipes since all you need to do is combine the ingredients and mix well.

 


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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.

Christine

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