Spicy, Creamy Coleslaw
Another side dish option from Epicurious. It has a little kick or a lot, depending on your preference. Add carrots and peppers to make it colourful, too. It's all about options.
This broccoli coleslaw includes raisins or cranberries, so you get the sweet with the tart. Delicious! More side dishes.
Time: 15 minutes
Serves: 6
Ingredients
1/2 small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
1/2–1 serrano chile or jalapeño, thinly sliced into rounds OR 1/2 teaspoon chili powder (optional)
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
1/2 cup plain whole-milk Greek yogurt OR mayonnaise OR Icelandic Skyr
2 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 medium head of cabbage, any type (about 2 lb.)
broccoli, grated (optional)
sweet pepper, sliced thinly (optional)
1/2 cup chopped dill or parsley (optional)
sugar (optional, as needed)
Method
Combine the red onion and vinegar in a small bowl. Add the chile or chile powder, if using and depending on the heat of your chile. Season with salt and pepper. Let sit 10 minutes. Whisk in the garlic, yogurt, oil, and lemon zest and juice. If the dressing is too tart, add sugar, a little at a time, as needed. Set the dressing aside.
Cut the cabbage in half through the core. Remove the core and discard. Tear the leaves into 2" irregular pieces or grate or chop and place them in a large bowl. Season the cabbage with salt and massage and scrunch firmly with your hands for a minute or so to soften.
Pour the reserved dressing over the cabbage and toss with your hands to coat. Season with more salt if needed (the cabbage can take a good amount of salt).
Toss in the dill or parsely, if using, just before serving.
Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.
Another side dish option from Epicurious. It has a little kick or a lot, depending on your preference. Add carrots and peppers to make it colourful, too. It's all about options.
This broccoli coleslaw includes raisins or cranberries, so you get the sweet with the tart. Delicious! More side dishes.
Time: 15 minutes
Serves: 6
Ingredients
1/2 small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
1/2–1 serrano chile or jalapeño, thinly sliced into rounds OR 1/2 teaspoon chili powder (optional)
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
1/2 cup plain whole-milk Greek yogurt OR mayonnaise OR Icelandic Skyr
2 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 medium head of cabbage, any type (about 2 lb.)
broccoli, grated (optional)
sweet pepper, sliced thinly (optional)
1/2 cup chopped dill or parsley (optional)
sugar (optional, as needed)
Method
Combine the red onion and vinegar in a small bowl. Add the chile or chile powder, if using and depending on the heat of your chile. Season with salt and pepper. Let sit 10 minutes. Whisk in the garlic, yogurt, oil, and lemon zest and juice. If the dressing is too tart, add sugar, a little at a time, as needed. Set the dressing aside.
Cut the cabbage in half through the core. Remove the core and discard. Tear the leaves into 2" irregular pieces or grate or chop and place them in a large bowl. Season the cabbage with salt and massage and scrunch firmly with your hands for a minute or so to soften.
Pour the reserved dressing over the cabbage and toss with your hands to coat. Season with more salt if needed (the cabbage can take a good amount of salt).
Toss in the dill or parsely, if using, just before serving.
Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.