Coleslaw is a fresh, crisp, traditional barbecue companion. As much as I love classic slaw made with cabbage, it is inspiring to find new, creative ways to use the abundance of summer produce available now. In a recent issue of Bon Appétit, there was a variety of beautiful and creative combinations for slaw to accompany any 4th of July barbecue this weekend. It seemed only fitting to post a few for Test Kitchen Tuesday—I know at least one of these will be on our barbecue menu this weekend.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, snap a photo and send it to me at savoringtoday@comcast.net so it can be included in this post or include a link to your site with your comment.
Carrot, Cilantro, and Chile Slaw
Source: http://www.bonappetit.com/recipes/2011/07/carrot-cilantro-and-chile-slaw
Serves: 4-6
12 ounces carrots (assorted colors) — peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoon fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt plus more for seasoning
2 jalapeños — stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Toss carrots, oil, lime juice, sugar, 1/2 tsp. salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.
NOTE: Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Candy-Stripe Beet and Carrot Slaw
Source: http://www.bonappetit.com/recipes/2011/07/candy-stripe-beet-and-carrot-slaw
Serves 4-6
1/4 cup plain Greek-style yogurt
1 teaspoon finely grated orange zest plus 3 tbsp fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
5 2″ diameter candy-stripe (Chioggia) beets — peeled, julienned
1 medium carrot — peeled, julienned
Kosher salt and freshly ground black pepper
Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.
Celery, Apple, and Fennel Slaw
Source: http://www.bonappetit.com/recipes/2011/07/celery-apple-and-fennel-slaw
Serves 4-6
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks — thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs — thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
We tried the beet and carrot slaw last night and loved it. As you can tell by the photo, I couldn’t find candy-striped beets, so I used golden beets instead. The dressing was bright and vibrant with accents of orange and dill. Will definitely make this one again.
Hope to try one of the others over the 4th of July for our barbecue.
Looks so good- and healthy
All three of these were great slaw recipes (and healthy). We had two on the 4th of July, but I don’t have photos to share this time. Those who like spicy, loved the Carrot, Cilantro, and Chile slaw–personally, the Celery Apple Fennel was my favorite.
Here’s the minor adjustments I made:
1. Used palm sugar instead of refined sugar
2. Used extra-virgin olive oil in both