It doesn’t have to just be a salad, though it IS a great one:  crunchy, mild and delicious!  Coleslaw shreds are a great time-saver in the kitchen and can add great personality and nutrition to your meal.  Here are a few ways to dress it up, disguise it, and transform it into something new and exciting!

Coleslaw 4 ways:

1.  You can’t go wrong with a TRADITIONAL CREAMY COLESLAW!  If you have a bottle of coleslaw dressing in your fridge- great!  If not,  here’s a simple and delicious version made with ingredients that you probably have on hand in your pantry:  In a large bowl, whisk together 1/3 cup mayo, 1/4 tsp salt, 1 - 1/2 Tbsp white vinegar, 1/2 tsp mustard, 2 Tbsp sugar and 1/4 tsp pepper.  Add 1 package of coleslaw shreds and mix well.  Let sit in the fridge for at least 30 mins before serving.  Hint # 1... It’s even better the next day!  Hint # 2... Try using leftover coleslaw as a topping on burgers or pulled pork sandwiches!


2.  If you’re looking for an amazingly mild and sweeter version of traditional creamy coleslaw, try making APPLESLAW!  Follow above recipe, but add 1 large apple, any type, grated, sliced, julienned, or chopped.  This version is a real winner with kids and also makes a great topping for a burger or in a grilled cheese!

 

3.  A Coleslaw with Vinaigrette is a lovely and tangy switch from the usual creamy-style!  You can make your own by whisking  1 Tbsp vinegar (any type), 2 Tbsp vegetable or olive oil, 1 tsp water,  1/4 tsp each salt and pepper, 1/2 tsp sugar, a few pinches of garlic powder and a pinch or two of any of your favourite fresh or dried herbs, if desired.  Add 1 bagcoleslaw mix and toss, let  rest in fridge for at least 30 minutes.  Hint # 1... As the slaw sits it will release a lot of juices so if it seems a bit dry initially, just wait it out!  After awhile, if it’s still a bit dry for your tastes, you can definitely add more oil and vinegar if you like.  Hint # 2... Instead of making a vinaigrette, mix 1 bag of coleslaw shreds with about 1/3 cup of ANY BOTTLED DRESSING IN YOUR FRIDGE OR PANTRY!  Seriously!  Caesar coleslaw, thousand island coleslaw, Greek feta and oregano coleslaw... they’re all incredible!

 

4.  For something a little special and really delicious, try this ASIAN SLAW.  In a large bowl, whisk together 3 Tbsp unseasoned rice vinegar (or apple cider vinegar/white wine vinegar), 1 tsp sugar, 1 Tbsp peanut butter, 6 Tbsp vegetable oil, 1/4 tsp sesame oil, and 1/4 tsp each, salt and pepper.  Combine with 1 bag coleslaw mix and let sit at least 30 mins in the fridge.  Hint... This is a great accompaniment for grilled meats and is fabulous topped with a drizzle of sriracha and chopped peanuts!


Or, for a one-pan meal, try...

Sausage, Cabbage and Rice Skillet

Ingredients:

~1 bag coleslaw shreds

~2 Tbsp olive or vegetable oil

~3/4 lb smoked (fully cooked) sausages, sliced into 1/2 inch rounds - about 3 sausages

~1 small onion, sliced

~1 clove garlic, minced

~1 bouillon cube (any flavour) dissolved into 1 - 1/2 cups water

~1/4 tsp pepper

~1 can of diced tomatoes in juices (15 oz)

~1 cup rice

Instructions:

  1. Heat oil in large skillet (that has a lid) on medium-high heat.  Add the sausage slices and cook for a few minutes on each side, until lightly browned, then set aside.
  2. Add the cabbage, onion, garlic, salt, and pepper and cook until the onion begins to soften and brown slightly, about 5 minutes. Add bouillon liquid, cover, and reduce the heat. Simmer for 10 minutes, then add the canned tomatoes in their juices, and the rice, combining well. Bring to a boil, stir again, then cover and simmer on low heat for about 15  minutes (5 minutes if using instant rice)/until rice is cooked, adding a touch more water if necessary.  Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.  AMAZING with hot sauce!