St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Hearty Lentil Stew with Sausage and Broccoli | Main | Fish Stew with Shrimp, Cod, Clams and Sausage »

Killer Coleslaw

Killer Coleslaw
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. 

Killer Coleslaw

8 Servings, about 1 cup each

Ingredients

  • 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

Method

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. 

Notes: 

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.  

Nutritional Estimate: 8 Servings, about 1 Cup Each. Per serving: 57 g Calories; 12 g Total Carbs; 3 g Dietary Fiber; 7 g Sugars; 0.5 g Fat; 1 mg Cholesterol; 37 mg Sodium; 3 g Protein. Weight Watchers: 1 point.


Print this recipe.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

I've always wanted to make cole slaw. Here's my chance. Yay!

Paz

I make coleslaw pretty much the way I make everything, a dash of this, a dash of that. Unfortunately, unlike other dishes that tend to turn out well, this has resulted in my coleslaw is probably the "most boring dish at the party." I will try this on the weekend. I plan to make pulled pork and this seems like a perfect pairing!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.