Well guys, it’s barbecue season and I’m so excited to bring you this recipe today because it literally goes with everything! There’s nothing like a tasty slaw to top off your grilled goodies with a crunch, right? Plus, it’s my birthday today so instead of posting something sweet and frosted, I opted to celebrate with a pretty and healthy recipe! Whoot!
And speaking of celebrations and barbecuing. I’m super excited to show you what I just received from Traeger Grills. Um hello….THIS IS A BEAST OF A Q! Stay tuned to my Insta stories to watch Steve and I tackle some summer grillin’ recipes on our new baby.
Anyhoo, this slaw is one of my faves and I love it because of the dressing. It’s chock full of refreshing ingredients, low calorie, can be made vegan and a nice twist from the usual “creamy slaw” scenario.
And what about how it looks? Well, ya. This is the ultimate “eat the rainbow” visual don’tcha agree?
So, what are my tips for making the perfect slaw? Let’s take a stroll along on Slaw Street, okay?
- Go for combinations of shredded vegetables. I love using a ready made mix of broccoli slaw that you can find at your local market. If I’m doing a standard slaw, I always use shredded green and purple cabbage, carrots and fresh parsley. Bagged slaw is super quick and easy and works just as well. If you are going to make your own from scratch, use a mandolin it’s much easier than slicing and dicing.
- Be patient with your slaw. What does this mean? I make mine at least one day in advance to allow the vegetables to marinate in the dressing. This will allow everything to soften nicely but still have a bit of crunch. If you’re stuck for time, throw it in the fridge for at least 3 – 4 hours. Oh, and never add your nuts in until you are ready to garnish. Nothing is yuckier than a soggy nut.
- A side or a topping? There are no set rules for “standard slaw etiquette” (otherwise known as S.S.E.). I will serve slaw on a burger, chicken, fish in a taco or wrap. Other times, I will set a great big bowl of it out and serve it as a side dish. Either way, it’s a sure slaw win.
- A fabulous slaw can be made with just a few ingredients. But there’s nothing wrong with thinking outside the box and adding a few unusual add-ins to take your slaw to the next level. I love throwing in different types of nuts (like cashews, pecans or sliced almonds) and dried fruit (like cranberries or apricots) or going waaayyyy beyond the slaw realm with an addition of spices or condiments. Last week, I added a couple of tablespoons of mango salsa into my slaw and it was BOOM.
Are you ready to become a Slaw Queen or King? Come on. Let’s do this.
- 1 bag broccoli slaw or regular coleslaw mix (or shred your own mixture of cabbage and carrots)
- 2 garlic cloves,minced
- 1 tsp fresh ginger, grated
- 2 tablespoons light soy sauce
- 2 tablespoons Mirin or rice wine vinegar
- 2 tablespoons lime juice, freshly squeezed
- 4 tablespoons sesame oil
- 2 tablespoons coconut milk
- 2 tablespoons agave, maple syrup or honey
- freshly ground pepper to taste
- pinch of chili flakes
- Whisk together all dressing ingredients and pour over slaw mixture. Chill at least 4 hours or overnight. When ready to serve, garnish with cashews and fresh basil or parsley.