Guest Author - Jason Hodge
Who says coleslaw has to be average? It doesn't! Coleslaw can be made in many different ways to make lasting, delicious impressions to keep you and your guests satisfied. Here's an easy variation with a basic recipe to go with it.
The key to great coleslaw is its flavor, balance and texture. It should be memorable and worth a second and third trip back for more, but how can you make that happen?
Try this technique.
You'll need a mixing bowl, a large enough sink or basin for it to fit in, water, enough to come to the halfway point of the outside of your mixing bowl, a large bag of ice, a double boiler or a medium sized sauce pan and some mixing utensils [a whisk and some salad tongs, for tossing] and 1 cup of vegetarian mayonnaise.
Now here's where it gets interesting and unique. You're going to make your sauce, and this sauce you're going to heat. We'll go with a tangy sauce this time.
Tangy Sauce Recipe
1 cup maple syrup [grade b]
1/3 cup mustard
1/3 cup organic apple cider vinegar
1/8 cup fresh squeezed lemon juice
1/8 cup extra virgin olive oil
Place your double boiler or sauce pan on your stove, 2 - 3 cups of water, turn on your fire and bring water to a boil, put your mixing bowl on top of it and reduce heat to a simmer. Add your tangy sauce ingredients to your mixing bowl and whisk them together. Meanwhile, take your cabbage, wash it and shred it as usual. When sauce is hot, remove from the heat, add your shredded cabbage and toss it together. It will begin to wilt and get a little translucent. Fold in your vegetarian mayonnaise and immediately put the bowl into the ice water, continuing to toss, to rapidly stop the cooking process, bring down the temperature and draw the tangy and mellow flavors into the cabbage shreds. After you do this, place your coleslaw in an airtight container and refrigerate until you're ready to serve it.
With this technique you'll maintain a nice crispy texture while rapidly boosting your coleslaw's flavor saturation.
Keep in mind that anyone of these ingredients can be adjusted to your individual likes according to what you're serving it with. What you want to concentrate on is the technique. When you use this technique it'll allow you to get the coleslaw ready faster as it infuses the cabbage with the sweet and tangy flavors of your mustard, apple, lemon and maple while balancing it with the mellow creamy foundation of the vegetarian mayonnaise. It'll go great with your tailgate parties, barbecues, playoffs, family gettogethers, etc. It's very versatile and can go from your high end functions to your very casual engagements. You decide.
All in all if you stay out of the box in your cooking your food will never taste like it came from one.
Let me know your thoughts, questions and definitely leave your comments. I love hearing from you.
As always, it's been my pleasure sharing with you. Until next time...