Best 2 Sweet And Tangy Coleslaw Recipes
For those in search of a delectable and refreshing side dish to elevate their culinary creations, look no further than the art of crafting a sweet and tangy coleslaw. This classic dish finds its roots in various cultures across the globe and has undergone countless variations to suit diverse palates. With its vibrant colors, crisp textures, and burst of contrasting flavors, sweet and tangy coleslaw stands as a versatile companion to grilled meats, tangy seafood, or as a standalone treat. This comprehensive guide will delve into the secrets of creating the perfect sweet and tangy coleslaw, providing step-by-step instructions, ingredient recommendations, and invaluable tips to ensure an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND TANGY COLESLAW
Provided by Food Network
Categories side-dish
Time 8h15m
Yield generous 2 quarts, about 8 servings
Number Of Ingredients 20
Steps:
- In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
- Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
- When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE
Steps:
- 1. Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes. 2. While mixture chills, toss cabbage with 1 teaspoon salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer. 3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a more uniform texture.
- Soak the cabbage in cold water for 30 minutes before draining and using. This will help to remove some of the bitterness from the cabbage.
- Use a combination of mayonnaise and Greek yogurt for a healthier and tangier coleslaw dressing.
- Add some chopped fresh herbs, such as parsley, dill, or cilantro, to the coleslaw for extra flavor.
- Serve coleslaw chilled for the best flavor and texture.
Conclusion:
Sweet and tangy coleslaw is a versatile side dish that can be enjoyed with a variety of main courses. It is also a great way to use up leftover cabbage and carrots. With so many different variations, there is sure to be a coleslaw recipe that everyone will enjoy. So next time you are looking for a quick and easy side dish, give one of these sweet and tangy coleslaw recipes a try.
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