Coleslaws

 If you love cabbage like we do, these are good ones.

BARBECUED SLAW

Makes 6 cups.

• 1 large green cabbage (about 3 lb.)
• 1 large onion
• 1/2 c. barbecue sauce of choice
• 1/4 c. apple-cider vinegar
• 1 c. water
• 1/4 c. mayonnaise

Directions

Shred the cabbage and onion into a heat-resistant bowl. In a small saucepan, bring the barbecue sauce, vinegar and water to a boil. Remove from heat, and pour over the cabbage and onion. Stir well to mix.
Chill for at least 1 hour to marinate. Stir in the mayonnaise and serve, or cover and refrigerate for up to 3 days

CABBAGE SALAD WITH SPICY LIME VINAIGRETTE

Serves 6.

Note: There will be extra vinaigrette left over. Adapted from Alex Roberts of Brasa in Minneapolis

• 1 tbsp. coarsely chopped shallots or onion
• 1/4 c. fresh lime juice (about 2 limes)
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 serrano chile, seeded and coarsely chopped, if desired
• 1/3 c. oil
• 1/3 c. sour cream, at room temperature
• 1/2 head green cabbage (or a 10-oz. bag of finely shredded cabbage)
• 1/4 c. chopped fresh flat-leaf parsley
• 1/4 c. chopped fresh cilantro leaves
• 1/4 c. chopped fresh mint leaves
• Salt and pepper

To make vinaigrette: Mix shallots with lime juice, sugar and salt. Let stand for 10 to 15 minutes. In a blender, purée shallot mixture with chile, oil and sour cream until smooth. Set aside. To make slaw: Use a mandolin or grater and shred cabbage as finely as possible. In a bowl, toss cabbage with parsley, cilantro and mint. Add about 1/2 cup vinaigrette to taste and toss. Season to taste with salt and pepper. Add more vinaigrette, if desired. Garnish with sesame seeds.

Garlic Coleslaw

This is inspired by the incredible garlic aioli coleslaw we had at the South Shore Grill in Honolulu

• 1 medium head green cabbage, finely shredded
• 3 tablespoons finely chopped garlic
• 1 ½ teaspoons kosher salt
• ⅓ cup oil
• ⅓ cup mayonnaise
• ⅓ cup apple cider vinegar
• ¼ teaspoon ground paprika
• ¼ teaspoon ground white pepper
• ⅛ teaspoon white sugar
• ⅛ teaspoon celery seed

Combine dressing ingredients in a blender. Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

Ginger Lime and Honey Coleslaw 

Serves 4 to 6.

• 6 tbsp. fresh lime juice
• 3 tbsp. honey
• 1 tsp. soy sauce, or to taste
• 1 tbsp. freshly grated ginger, or more to taste
• 2 tbsp. toasted sesame oil
• 2 tbsp. light sesame oil
• 2 c. shredded green cabbage
• 2 c. shredded red cabbage
• 2 carrots, shredded
• 1 tart, firm apple, thinly sliced
• 1/2 c. finely chopped green onion
• 1/2 c. chopped cilantro
• Salt and freshly ground black pepper

Directions

To make the dressing: In a small bowl, whisk together the lime juice, honey, soy sauce and ginger. Whisk in the two oils in a slow, steady stream.

To make the slaw: In a large bowl, combine cabbage, carrots, apple, onion and cilantro; toss. Add just enough of the dressing to lightly coat. Season to taste with salt and pepper. Allow to stand about 30 minutes before serving, or cover and refrigerate overnight.

Thai Peanut Cabbage Slaw

Yield: About 10 servings

For the Dressing:

• 1 Granny Smith apple, peeled, cored & chopped
• 2 tablespoons creamy peanut butter
• 1½ tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon water
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper

For the Coleslaw:

• 16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
• ½ red bell pepper, thinly sliced and cut into 1-inch pieces
• 2 green onions, thinly sliced (white and green parts)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 cup green peas, fresh or frozen
• ½ cup roasted salted peanuts, coarsely chopped

Directions:
1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
2. In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

Confetti Cabbage Salad With Spicy Peanut Dressing

From America's Test Kitchen

• 1 lb cabbage, shredded 
• 1 large carrot, peeled & shredded 
• salt 
• 2 tablespoons smooth peanut butter 
• 2 tablespoons peanut oil 
• 2 tablespoons rice vinegar 
• 1 tablespoon soy sauce 
• 1 teaspoon honey 
• 2 teaspoons garlic, minced 
• 1 1/2 teaspoons ginger, minced 
• 1/2 jalapeno, seeds and rib removed 
• 4 radishes, sliced thin 
• 4 scallions, sliced thin 

Directions

1. Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels.

2. Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.

3. Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste.

4. Cover and refrigerate until chilled.

Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing

• 3/4 cup sugar (or a little less, to taste)
• 3/4 cup vinegar
• 2/3 cup oil
• 1 teaspoon garlic salt
• 1 teaspoon celery seeds
• 1 teaspoon additional salt 
• 1 small onion, pureed

Directions
In food processor or with grater,chop the onion so fine it is almost liquefied.
Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. 
Add to your favorite coleslaw recipe.