A couple weeks back I told you guys about my first go at making coleslaw. It was nothing too exciting, just the basics — cabbage, carrots, mayo, vinegar, salt, pepper, dill. Nothing to write home about, but I was rather impressed with myself, just because I was able to recreate a simple standard for once and not do anything crazy. I resisted the urge to add pine nuts, shred in cheese, or cover with bacon. It was hard! But I guess it’s good to have some basic sides up your sleeve and not approach every single meal as a no-rules-barred, avant garde party in my kitchen.
At the store this week, I picked up another nice-looking cabbage and decided I ought to give coleslaw another go. Now, judging by the pic above you might think I just made the exact same traditional coleslaw for the second time in a row. To which I say: Do you people know me at all? Sorry traditionalists, I just couldn’t help going a little crazy this time…
– Slice one-half cabbage into small pieces.
– Cut one orange pepper (ha! bet you thought those were carrots, eh?) into razor-thin strips, and then cut into 1/2-inch strips.
– Add two tablespoons mayo and mix.
– Mince three cloves of garlic and sautee in olive oil for a minute, until it slightly browns.
– Add garlic to the slaw, along with a teaspoon or sriracha, a tablespoon of pomegranate powder, and a sprinkle of salt.
I was really pleased with this slaw because it’s so sneaky! It looks just like regular coleslaw but it’s got a surprise spicy, Asian-y kick. Is it lame that I got so excited about the possibility of “tricking” people, especially when I was eating alone?
Anyway, I thought it could maybe use a crunch — peanuts or sesame seeds perhaps, to stick with the Asian vibe — but I didn’t have those around so I steadied my hand and resisted the urge to add crushed-up sesame sticks. See, I still have some restraint.
I put it in the fridge to chill for a bit, and it was at this point I realized the only thing I had made for dinner was coleslaw. Oops.
No worries, I popped some sausages out of the fridge, toasted up a roll, and ate ’em West Virginia style.
In NC, slaw (like BBQ) is more vinegary and less mayo-y. So I highly recommend omitting the mayo and mixing some rice wine/white balsamic vinegar to taste with brown sugar, warming it, and mixing with all the other ingredients- it’s delicious!