Crazy for Coleslaw

Coleslaw is a quintessential summer salad for me. I don't know why this is the case, but nothing beats a burger with a side of coleslaw and a cold beer during a backyard barbecue. So, on a rather gloomy, cold and damp Canadian fall day, I am channeling some sunshine and a bite of summer.

Crispy Coleslaw
Yield: 8 servings

1/2 cup mayonnaise
1/2 cup cider vinegar
2 Tbsps Dijon mustard
1/2 cup green hot dog relish
Salt and pepper
1 heads white cabbage
3 x carrots, peeled and shredded

Whisk together the mayonnaise, vinegar, mustard, relish, salt and pepper in the bottom of a large salad bowl. Add the cabbage and carrots and toss until well coated. You may serve the Cole Slaw immediately, or if you like make it in advance. The texture will soften a bit as it stands but it will still be very good.
(Recipe by Michael Smith, Chef at Home.)


Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds
Yield: 8 to 10 servings

One head of green cabbage (3 pounds), cored and finely shredded
One head of red cabbage (2 pounds), cored and finely shredded
Kosher salt
1 teaspoon caraway seeds
1 teaspoon celery seeds1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1/4 cup sugar
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 large carrot, coarsely shredded
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
1/2 cup chopped flat leaf parsley

Put the shredded green and red cabbage in two large colanders and toss each with one teaspoon of salt. Let drain in the sink for two hours. Pat the cabbage dry.

In a small, dry skillet, toast the caraway and celery seeds over moderately high heat until fragrant, about 20 seconds. Add the water and let cool.

In a blender, combine the mayonnaise, cream, sugar, onion, garlic, vinegar, lemon juice, cayenne and black pepper. Pour in the caraway and celery seeds and their liquid; blend until the dressing is smooth.

In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.
(Recipe by Rachael Ray.)


Creamy Colesalw
Yield: 6 servings

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
(Recipe by Everday Food.)