It’s potluck season again! With the Fourth of July fast approaching, I’ve been pondering what to make for the yearly family potluck. It’s always a gigantic blowout of grilled meat and lots of heavy side-dishes, so I decided to go with something a wee bit lighter. This coleslaw is very easy, and always a favorite.
This coleslaw is a frequent visitor at Frank family dinners and get-togethers. It is the requested side dish almost every time Phil smokes meat, which is a regular occurrence during the summer months. In the photo at left, my coleslaw is the sidekick to Phil’s awesome smoked pulled pork.
This coleslaw recipe has a lot of zip, and probably not quite as much mayonnaise as most other recipes you’ve seen. But it does NOT sacrifice on flavor!
Assembling the coleslaw
I prefer to assemble the dressing first so that the flavors have a chance to meld and mellow. I frequently don’t dress the cabbage until right before I leave for a party or potluck: this ensures that the cabbage retains a bit of crunch.
I don’t like to use red cabbage, as it tends to bleed and turn the entire dish an interesting (unappetizing, IMO) shade of pinkish-purple. If you have a salad shooter or food processor, use it, by all means. But I find that it’s very easy to cut a head of cabbage into eighths, remove the core, and thinly slice “with the grain” of the cabbage for slender threads.
Since it is potluck season, and, therefore, the season of potluck-induced food poisoning, make sure to keep your coleslaw chilled properly: all sorts of nasties love to grow in mayo-containing dishes if they’re left out in the warm summer sun. You wouldn’t want to the the one responsible for sickening an entire party! [shudder]
Happy Summer! Enjoy!
- 1 heaping tsp celery salt
- 2 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp dry mustard
- Large pinch salt
- A couple rounds cracked black pepper
- 3 tbsp rice vinegar
- 4 tbsp Splenda or sugar
- 1/2 cup mayo
- 1 medium head of cabbage cored and finely shredded
- 1/2 large red onion sliced in fine half-rings
- 3 carrots peeled & grated
Phil likes his coleslaw crunchy, so I don’t dress the cabbage/onion/carrot until about an hour before the party. What I like to do, though, is to mix ingredients for the dressing (through the mayo) the night before and keep it in the refrigerator. This allows the flavors to meld and get happy together. The next day, dress the coleslaw in your serving bowl right before you leave for the potluck (an hour or so before serving), and you’re good to go! The coleslaw holds up well after dressing and can be eaten the next day (it just won't be quite as crunchy).
Loaded baked potato salad is an addictive, perfect side-dish for BBQs and potlucks. Lighter than traditional potato salads, but just as yummy.
A delicious spin on the traditional mayo-based potato salad recipe with flavoring hacks to make sure that the potatoes are well seasoned.