Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Cranberry Coleslaw

Pre-packaged cabbage mix makes this tangy, crunchy and sweet slaw a cinch to make!

Ingredients:

2 1/2 cups colesaw mix

1/4 cup dried cranberries

1/4 cup mayonnaise 

1 tsp honey

1 tsp lime juice

1 tsp apple cider vinegar or strawberry rosé Acid League vinegar

1/4 tsp celery seed

salt and pepper to taste

 

Simply mix everything together and refrigerate until ready to serve.

Makes 4 servings

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Asian Chicken Cranberry Coleslaw

This easy Asian inspired salad is great for dinner on a hot summer night and will have them coming back for more! 

Ingredients:

12 cups bagged coleslaw mix

4 cups chopped rotisserie chicken

1 1/2 cups toasted cashews

1 1/2 cups dried cranberries

3/4 cup diced red onion

handful of chopped fresh parsley

2 - 10 oz (284 ml) cans mandarin oranges, drained

3-4 tbsps black sesame seeds

Dressing:

1 cup light olive oil

1/2 cup rice wine vinegar

4 tbsps low sodium soya sauce

4 tsps minced garlic

4 tbsps honey

4 tbsps minced ginger

2 tsps sesame oil

In a large bowl, mix the coleslaw, cashews, cranberries, onion, mandarins and sesame seeds together. In a blender, combine the dressing ingredients. When ready to serve add the chicken and parsley to the bowl along with as much dressing as you like. I used about half and will use the rest in another salad or maybe even use it as a marinade.

This salad serves 10 as a side and 4 or 5 as a meal.

It's best eaten the same day but leftovers are still pretty good a couple of days later.

Adapted from: reluctantentertainer.com

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Cauliflower and Kale Coleslaw

Coleslaw literally means cabbage salad. But that shouldn't stop you from adding other crispy, crunchy veggies to the mix. I know, kale is not crispy, crunchy but it's in my garden and it's been through a frost so it's nice and sweet right now. My summer crush on kale continues...

Ingredients:

1 1/2 cups small cauliflower florets, matchstick some of the stems too!

3/4 cup lightly packed, chopped kale

1 cup shredded carrot

1 cup bagged coleslaw mix (or shredded cabbage)

1/2 cup chopped tart apple

1/4 cup mayonnaise

1 1/2 tbsps apple cider vinegar

2 1/2 tbsps honey

1/2 tsp lemon juice

1/4 tsp salt

Prepare the dressing, then prep all the veggies and apple. Toss it all together and refrigerate for several hours. And it'll keep a couple of days in the fridge! It's that easy!

Serves 4 as a side

Montreal Hot Dog Coleslaw

I don't think there is anywhere else where you can get a hot dog quite like the ones in Montreal. "Steamies" are the best!

Belle Pro, Decarie or Lafleur, but my personal favourite is "Chez Ma Tante" in the north end.
You can't beat it. 

I wanted to re-create it at home, steam the dogs and the buns, but the sticking point was the cabbage topping. It's NOT sauerkraut! And I had always thought it was just plain cabbage, made soggy in hot water or something weird like that.  I tried it.....it's definitely not that!

I tried this recipe and it's pretty good, just might be a keeper.

4 cups shredded cabbage (or bagged coleslaw mix)
1/4 cup finely chopped onion
1/4 cup finely chopped celery

1 tbsp sugar
1/8 tsp pepper
1/4 tsp salt
3 tbsps vegetable oil
1/4 cup vinegar

Mix the dressing together with the vegetables and refrigerate at least 2 hours. Then top your hot dog with it.

All-dressed please!

Hope you like it and if you don't, well it's always good as coleslaw : )