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
~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
- 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.
- 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!