Alternative Coleslaw Recipes
With barbecue season in full swing, a great coleslaw is the perfect side dish to complement your meat, fish or vegetables. Slaw has come a long way, the former mayonnaise-based favourite now boasts lighter ingredients with hearty greens, crunchy vegetables, and tantalising sauce combinations. We have put together some alternative coleslaw recipes for you to try at home.
Fennel & Chilli Coleslaw
Ingredients:
½ red cabbage, roughly shredded
2 carrots, julienned (matchsticks)
½ red onion, thinly sliced
1 fennel bulb, quartered and thinly sliced
3–6 tbsp mayonnaise, depending on desired consistency
1 chilli, thinly sliced
squeeze lemon juice
1 green chilli, finely diced
Method:
To make the fennel chilli coleslaw, mix together the ingredients and set aside. Garnish with the diced green chilli.
Peach & Feta Slaw
Ingredients:
Method:
Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat. Sprinkle with chives, feta, and bacon.
Tequila Slaw with Lime & Coriander
Ingredients:
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
¼ teaspoon salt
300g shredded cabbage and carrot
Method:
Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.
Kohlrabi Slaw
Ingredients:
1 Kohlrabi, thinly sliced into matchsticks
1/2 red chilli, finely chopped
1/2 orange, juice only
1 lime, juice only
1/2 garlic clove, grated
small piece fresh root ginger, grated
2 tbsp chopped fresh coriander
sea salt and fresh ground pepper, to taste
Method:
Put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinade for a minimum of 5 minutes before serving.
Green Bean Slaw
Ingredients:
Method
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. In a large pan, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.