Whenever I think about coleslaw I typically think about my favorite creamy coleslaw from a certain fast food restaurant. And I know that there are a lot of different varieties of coleslaw but when I was tasked with creating a coleslaw recipe I was a little bit confused about what differentiates coleslaw from a salad. After a little bit of research I determined that the main component of any coleslaw is cabbage and from there the sky is the limit!
I’m really a big fan of coleslaw in the summer to go with a cookout. Traditional creamy coleslaw is always a delicious option but there are so many other things that you can whip together to make a more creative version. I decided that a Crunchy Asian Coleslaw would be the perfect compliment for my 4th of July cookout this past weekend. There’s just something about Napa cabbage, sesame and soy that come together so perfectly. I used the Litehouse Sesame Ginger to dress the coleslaw to bring all of the crunchy flavors together.
Coleslaw can be so much more than a side dish at a cookout. In fact, one of my favorite things to do with is dress up my burgers with coleslaw. It can be so much more flavorful than traditional ketchup and mustard. If you remember a while back I made Chipotle Barbecue Burgers with Slaw, bringing together spicy flavors that were cooled off with a creamy coleslaw. This Asian Coleslaw works perfectly on salmon burgers or grilled chicken sandwiches. You can also use it to top off grilled chicken tacos or as a topping on cold soba noodles.
If you have not picked up on it yet, coleslaw is a really versatile food. Just start with your base of green, red or Napa cabbage and run from there, incorporating different flavors and textures to compliment the cabbage. The best part about coleslaw is that it holds up well over time because cabbage is so durable! It doesn’t get soggy too quickly and is a great dish to make ahead of time to bring to a party. Chime in below and tell me about some of your favorite coleslaw ingredients!