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Beemer

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Slaw Recipes [Jun. 25th, 2017|10:25 pm]
Beemer
More than one person asked for the recipes for the two kinds of coleslaw I brought to the Floyds' birthday barbecue this evening, so I figured I'd just post them.



Apple-Bacon Coleslaw

Ingredients

* 3 Tbsp olive oil
* 2 Tbsp mayonnaise
* 1 Tbsp Dijon mustard
* 1 Tbsp lemon juice
* 1/2 tsp hot sauce
* 1/4 tsp salt

* 1 (16-ounce) package shredded coleslaw mix
* 2 large apples, cored and diced
* 4+ cooked bacon slices, crumbled / chopped
* freshly ground pepper to taste

Preparation

Whisk together first 6 ingredients in a large bowl. Add the remaining ingredients and mix well to coat. Chill for at least half an hour.

NOTES: Use a good eating apples, like Galas or Fuji. Don't use Granny Smiths. Precooked bacon works fine if you don't feel like dealing with frying it up. You can go heavy on the dressing.



Vietnamese Slaw

Slaw

1 package coleslaw mix (shredded cabbage + carrots)
1 small white onion or 3-4 green onions, sliced thin
1-2 stalks celery, sliced thin
1-2 carrots, julienned (macho) or sliced (lazy)
1 handful cilantro, chopped / shredded
1 handful mint, chopped / shredded (de-stemmed, also)

Mix everything up in a great big bowl.


Chicken (optional)

Add a pound or so of sliced / shredded cooked chicken to make it a main dish.


Dressing

3 Tbsp sugar
2 Tbsp white vinegar
1 Tbsp fish sauce
1 tsp crushed / chopped garlic
a few shakes dried crushed red pepper

Whisk everything together in a small bowl. Pour over slaw and mix well just before serving.
Tip: For a potluck, double the dressing; put the ingredients in a small mason jar and shake it up to mix before serving.


Topping (optional)

2 Tbsp peanut oil
1/2 Tbsp chopped garlic
1/2 cup chopped peanuts
1 Tbsp brown sugar

Fry the garlic in the oil until pale golden, then stir in the chopped peanuts and brown sugar.
Alternately: just crunch up some honey-roasted peanuts and fried onions to make an easy approximate topping.



Bonus recipe: here's the recipe for carb-free parmesan spinach balls, which I brought to Craig's housewarming yesterday and to games night at Jeff and Alice's last weekend. The original recipe calls for Italian-seasoned breadcrumbs; to make it low-carb, I substituted chopped nuts, which also solves the problem of the originals being too dry.

No-Carb Cheesy Spinballs

Ingredients

* One 10-oz package frozen chopped spinach, thawed
* 1 cup walnuts or pistachios
* 1/2 cup Parmesan cheese, grated
* 2 eggs, beaten
* 2 Tbsp melted butter

* 1/2 tsp salt
* 1/2 tsp parsley flakes
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp dried oregano
* 1/2 tsp dried basil

Preparation

Chop nuts in food processor to breadcrumb size.
(If not pre-grated, use the grater disk on the food processor to grate parm.)
Mix dry ingredients (nuts, parmesan, and spices) well in a large-ish bowl.
Preheat oven to 350.
Line a baking sheet with foil and spray with Pam.
Squeeze the spinach to drain, then add to bowl.
Using bare hands, mix until homogeneous.
Add eggs and butter and mix again.
Form into 24 ~1-inch balls and place on baking sheet.
Bake 22 minutes, until well-browned.

The base recipe doesn't make all that many; you may want to double it for a party.
Uncooked spinballs reportedly can be frozen and baked on short notice.
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