Every home cook needs a killer coleslaw recipe to bring to potluck suppers and picnics. It seems so simple that most people don't pay much attention to it, meaning coleslaw is usually the most boring dish at the party – but you can be a star with a coleslaw that hits just the right notes. And if you have a good mandoline slicer it's easy to make a bucketful for that big event.
I have two favorite coleslaw recipes that people ask for over and over. Both are on the spicy side so they make an especially nice complement to smoked or roasted meat.
The recipe presented in this post is less aggressive than my Spicy Coleslaw, which has ginger and Indian spices punching it up, but it still delivers a memorable zing.
Today's recipe was created by adapting one of my other favorite coleslaw recipes, from Gourmet magazine's June 2008 Barbeque issue. This version was a big hit at the Super Bowl party a few days ago so I'm sure I'll be making it again soon.
8 Servings, about 1 cup each
- 1 pound green cabbage (about half a medium head – around 5 cups when shredded)
- 1 medium onion, peeled and chopped
- 1 large carrot, peeled and coarsely grated
- 1 large sweet green pepper, seeded and chopped
- 2 fresh green hot chilis, seeded and sliced in threads
- 1/2 cup (packed) cilantro leaves, washed and minced
- 2/3 cup low fat plain yogurt
- 1/3 cup cider vinegar
- 2 teaspoons sugar
- Juice of 1/2 lime
- Salt and hot sauce to taste
1. Remove the core and tough outer leaves of the cabbage. Using a mandoline slicer (or a knife if you are very good) cut the cabbage into fine shreds.
2. Place all the vegetables and the cilantro in a large bowl and toss to mix.
3. Whisk the yogurt, vinegar, sugar and lime juice together, then add the dressing to the vegetables. Toss to mix well and season to taste with salt and hot sauce.
1. Make ahead. All coleslaws are better if made the day before and refrigerated overnight.
2. Green chilis. Be careful not to handle cut hot peppers or their seeds and trimmings with your bare hands. It's much too easy to transfer some of the hot oil to your eyes, with uncomfortable results. I keep a small box of latex gloves in the kitchen, or you can improvise with a plastic sandwich bag.