A Trio of Gourmet Cole Slaw Recipes

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Three Gourmet Cole Slaws

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The first Slaw Dog I ever had was in Columbia, SC (acknowledged as the epicenter of South Carolina Slawdogdom) and it just knocked me out. The combination of spicy chili, chopped onions, and cool tangy slaw on top of a hot dog nestled in a big soft roll was perfection.

I’ve been eating hot dogs with freshly-made slaw ever since, which is no hardship at all, since I love making cole slaw!

I can’t say that I’ve ever made cole slaw the same way twice. The concept is wide open and the basic ingredients are economical, so you can experiment and mix & match cultural influences to your heart’s content. There are so many possibilities it would take a lifetime to explore them all.

The three recipes below are brand new. I made them to celebrate the surprising success of my recent little pink hot dog experiment.

Each of these recipes makes enough to top at least eight hot dogs, and can be doubled to serve more as a side dish for your next cookout or picnic.

In addition, the Spicy Pineapple Ginger Leek Slaw makes a delicious salad on its own or can be served as the world’s most exciting sunomono.

Make sure you refrigerate these slaws for at least 20 minutes to allow the flavors to fully develop.

1. SC Mustard BBQ Slaw Ingredients:

3 cups finely chopped green cabbage
1/4 of a large green or red bell pepper, minced
1/2 of a small onion, minced
1/4 cup mayonnaise (preferably Duke’s)
1 Tbsp plus 1 tsp yellow mustard
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp hot pepper sauce (preferably Crystal)
1 tsp worcestershire sauce
1 tsp ketchup
1/8 tsp celery salt
1/8 tsp black pepper

PREPARATION:

Combine the first three ingredients in a large bowl. Thoroughly mix the remaining ingredients in a separate bowl and pour over the salad. Stir well to coat evenly; refrigerate.

2. Spicy Pineapple Ginger Leek Slaw Ingredients:

White part of 1 medium leek, thinly sliced and coarsely chopped (about 1 cup)
1 cup finely shredded cabbage
1/2 cup loosely packed cilantro leaves
1 cup pineapple chunks
2 Tbsp lime juice
1 tsp freshly grated ginger
1/4 tsp cayenne
1/4 tsp black pepper
1/4 tsp salt

PREPARATION:

Combine leek and cabbage in a large bowl. In a food processor, pulse the cilantro leaves until finely chopped. Add the cilantro to the leeks and cabbage.

Combine the remaining ingredients in the food processor bowl and process until smooth. Pour over salad and stir well to coat evenly; refrigerate.

3. Tarragon Buffalo Slaw Ingredients:

2 cups finely shredded cabbage
2 small green onions, minced (white & green parts)
1/4 cup mayonnaise (preferably Duke’s)
2 Tbsp buffalo wing sauce
1 tsp sugar
1 tsp dried tarragon, crushed
1/2 tsp celery seed
1/8 tsp black pepper
2 - 4 oz blue cheese crumbles

PREPARATION:

Place the cabbage in a large bowl. In a separate bowl, thoroughly combine the green onions, mayo, wing sauce, sugar, tarragon, celery seed, and black pepper. Pour over the cabbage and stir well to coat.

Fold in the blue cheese crumbles; refrigerate.

Enjoy!

--Doug DuCap/ HuggingtheCoast.Com