Summer is coming to an end, and considering the awful humidity and the fact that it no longer means vacation for me, I am thrilled.
Except, of course, that it means the days of cookouts and picnics will soon end as well, and I do love me some barbeque. A staple of the American cookout or picnic is cole slaw – a dish I must admit I really love.
The best I ever had was, confusingly, at a restau cafe shack on the island of Anegada in the
BVI’s. I remember it being a bit spicy, and loving it.
Earlier this summer, I was preparing to go to a barbeque, and had decided to make cole slaw – something I had not previously attempted. I bought pre-shredded cabbage (as I’m lazy), and followed the recipie on the bag. Borrrrrrinnnggg. I rummaged around my kitchen, and found a few things that seemed like they might be good additions: serrano peppers and caraway seeds. I edited my slaw, and headed to the party. I thought it was really good, but then, I like things spicy; others thought it was too much.
Some consideration and weeks later, I found myself again making cole slaw for a barbeque, and again with only the dull back-of-bag recipie. This time, I went in a different direction – letting summer in the
Carribbean color my imaginings. This time, I used cherry peppers (not as hot as serrano), vidalia onion instead of white, allspice, white pepper, and much less caraway. The result tasted good to me, and seemed to be a hit (or at least quickly consumed) at the party.
The two recipies are below, with estimates of what I used (I guess that makes them ‘guidelines’ as opposed to ‘recipies,’ whatever):
1 lb. bag of Fresh Express 3-color coleslaw (green cabbage, carrots, red cabbage)
1/2 white onion, minced in food processor
4 Serrano peppers, minced (I used a food processor)
.75 tbs. caraway seeds – bruised but not ground with pestle
3 tbs. lemon juice
3 tbs. mayonnaise
2 tbs. red wine vinegar
1 tbs. salt
3.5 tbs. pepper
1 tbs. garlic salt
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1 lb. bag of Fresh Express 3-color coleslaw (green cabbage, carrots, red cabbage)
3 hot cherry peppers, minced (I used a food processor)
1/2 vidalia onion, minced in food processor
1 tsp. caraway seeds – bruised but not ground with pestle
2 tbs allspice seeds, crushed with mortar and pestle
3 tbs. lemon juice
3 tbs. mayonnaise
3 tbs. red wine vinegar
1 tbs. salt
2 tbs. white pepper