17 June 2013

East Meets South Coleslaw



The last couple of months it seems like every magazine has a feature in the cooking section abut how much stuff you can cram on top of a hot dog.  A fairly traditional dog here in the South features chili, cheese, and slaw (a.k.a. coleslaw).  This slaw would fit in nicely with all those hot dog spreads in the magazines and it would be delicious, but I was determined not to let this slaw come anywhere near a hot dog for this post.  I might try it on a hot dog (just for the sake of taste-testing) but I promise there will be no pictures of hot dogs with slaw here today.

I read a post on Facebook a few days ago that had maps showing how different parts of the country use certain words and phrases.  The South is the only part of the U.S. that calls it "slaw" just about everywhere else calls it "coleslaw".  So, if you don't live in the South, this is my twist on coleslaw.  It takes the basics of a traditional Southern slaw and combines it with some Asian ingredients.  What comes out is pretty darn magical and delicious.

One nice thing about this slaw is that it's lightened up by the addition of the Asian ingredients rather than a ton of mayonnaise as its base.  I love that for the sweltering heat around here.  I also don't mind too much that it's crazy delicious and doesn't have ten thousand calories per serving.  There are also about a thousand layers of flavor, which it almost always something to celebrate.

I shredded all my vegetables with my food processor and the shredding/slicing blade.  It made all that shredding super quick work and also pretty fun.  You can use a regular grater or a knife, but, if you do, be prepared to spend some time.

P.S.  I ate some on a hot dog for dinner last night and it was delicious....

P.P.S.  Happy Father's Day!

i heart my hubby.

East Meets South Coleslaw
makes about 6 cups

Print me, Please!!!

1/2 large head white cabbage, shredded
1 1/2 cups shredded carrots
3 small cucumbers, shredded
4 green onions, shredded or finely chopped
2 Tbsp lime juice
2 Tbsp fish sauce (you can find it in the asian section at the grocery store)
2 Tbsp sugar
1 Tbsp Sriracha hot sauce
1/2 cup mayonnaise
1 tsp salt
3/4 c fresh mint leaves, torn or chopped
2 Tbsp sesame seeds

In a very large bowl, stir together the shredded cabbage, carrots, cucumbers, and green onions.  In a separate bowl, whisk together the lime juice, fish sauce, sugar, hot sauce, mayonnaise, salt.  Pour the dressing over the vegetables and toss to combine.  Gently stir in the mint and sesame seeds.  Cover and chill overnight before serving.

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