{"id":10566,"date":"2010-02-13T16:11:28","date_gmt":"2010-02-13T20:11:28","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10566"},"modified":"2010-02-13T16:11:28","modified_gmt":"2010-02-13T20:11:28","slug":"coleslaw","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/02\/coleslaw\/","title":{"rendered":"Coleslaw"},"content":{"rendered":"

\"\"<\/a>I love coleslaw and I’m also extremely picky about my coleslaw.\u00a0 I like it sweet and tart with just a hint of some heat at the end.<\/p>\n

While I don’t mind mayo, I don’t want it swimming in mayo.\u00a0 Really soupy coleslaw is gross.\u00a0 I like coleslaw to have just a touch of dressing giving flavor to the veggies but not crushing them so they lose their crunch.<\/p>\n

Speaking of crunch, I want to crunch and chew my way through coleslaw, not slurp it up.<\/p>\n

Coleslaw needs to have some onion background.\u00a0 Not overpowering but it needs to be present.\u00a0 Coleslaw is also more than just cabbage, it can be a great opportunity to introduce some new veggies to the scene!<\/p>\n

Now even though I don’t mind mayo, I have started making my coleslaw without.\u00a0 One reason being is that I want to be able to make slaw for my vegan friends and friends who have dairy allergies.\u00a0 Also because I want a slaw that can sit out at a party or BBQ without a time constraint and one that doesn’t strike fear into the very heart of my guests if it has been sitting out.<\/p>\n

And finally because mayo, while alright, isn’t really that necessary.\u00a0 Sorry mayo, not this time buddy!<\/p>\n

I don’t have an exact recipe for you today, what I do have is more of a concept.\u00a0 This is how I prepare coleslaw and what I like it to contain.<\/p>\n

Andrea’s Coleslaw<\/strong><\/p>\n

Veggies:<\/strong><\/p>\n

Cabbage<\/em>:\u00a0 It’s key and it doesn’t matter if it’s purple, green, or Napa.\u00a0 It just needs to be cored and sliced thinly. Use the whole head because it will be delish and you will want extra.\u00a0 Also because the cabbage will start to break down and soften a bit on you due to the dressing, so use a bit more than you think you’ll need.\u00a0 Mixing cabbage is totally okay because everyone is welcome to the party.<\/p>\n

Onions:<\/em> I like red onion because it’s pretty and slightly sweeter than white onion.\u00a0 Slice it as thin as the cabbage.<\/p>\n

Carrots:<\/em> It adds another color and more crunch plus bringing another veggie to the party.\u00a0 I like it shredded.<\/p>\n

Optional:<\/em> Adding in some shredded zucchini or shredded beet.\u00a0 Zucchini brings another texture while beets bring color and sweetness.\u00a0 Just keep in mind that if you do use beets, everything will turn purple.\u00a0 It happens.<\/p>\n

Dressing:<\/strong><\/p>\n

Mustard<\/em>, I love mustard and mustard makes up the base of my dressing.\u00a0 I like to use a combo of whole grain and dijon.\u00a0 Whole grain is spicy adding in some heat along with additional texture while the dijon makes things creamy.\u00a0 Equal parts whole grain mustard with dijon.<\/p>\n

Apple cider vinegar<\/em> because it’s sweet and tart.\u00a0 It just screams backyard BBQ to me. You just need a splash, enough to break up the mustard and make it a little more dressing like.<\/p>\n

Cane sugar<\/em>, just a pinch.\u00a0 Maybe two teaspoons, this will help take out some of the tartness of the vinegar and mustard.<\/p>\n

Olive oil<\/em>, less than the vinegar amount.\u00a0 While most will tell you that dressings call for more oil than vinegar, I don’t play that way.\u00a0 I like vinegar more than I like oil, for me the perfect balance is less oil and more vinegar because I like the tartness.<\/p>\n

Salt<\/em>, just a pinch and lots of black ground pepper.\u00a0 I love black pepper in coleslaw!\u00a0 Add in a pinch of red pepper flakes to help bring out that heat at the end that I mentioned earlier.<\/p>\n

Last, dried dill<\/em>.\u00a0 And lots of it!\u00a0 Dill is amazing and smells like summer.\u00a0 Add it to your coleslaw and you will never look back.<\/p>\n

Optional add-in, some horseradish.\u00a0 It blends well in the dressing and gives a nice kick in the background.<\/p>\n

How much dressing you need will depend on how much veggies you have.\u00a0 Keep in mind that carrots, zucchini, and beets contain a lot of liquid.\u00a0 If you do use those veggies, they will add liquid to the dressing.<\/p>\n

I make the dressing in the bottom of a very large mixing bowl, tasting along the way to make sure everything is tastes how I want it to.\u00a0 Then I add in my veggies and toss till everything is coated.\u00a0 Once everything is mixed, I transfer it to a smaller bowl and allow it to hang out for a few hours in the fridge before serving.<\/p><\/blockquote>\n

You can serve it immediately but allowing it the chance to sit will help the veggies take on the dressing and mingle nicely.<\/p>\n

\"\"<\/a>Coleslaw can be gorgeous AND tasty.\u00a0 Coleslaw doesn’t have to be swimming in a mayo based dressing where you can’t even see the veggies.\u00a0 Coleslaw can be as fun as it can be healthy.\u00a0 Most of all, coleslaw can be whatever you want it to be.\u00a0 Play around with ingredients and see what you come up with!<\/p>\n

Enjoy guys! And remember, always play with your food!<\/p>\n","protected":false},"excerpt":{"rendered":"

I love coleslaw and I’m also extremely picky about my coleslaw.\u00a0 I like it sweet and tart with just a hint of some heat at the end. While I don’t mind mayo, I don’t want it swimming in mayo.\u00a0 Really soupy coleslaw is gross.\u00a0 I like coleslaw to have just a touch of dressing giving […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[64,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/s4KYWa-coleslaw","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10566"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=10566"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10566\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=10566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=10566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=10566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}