Posts Tagged 'Coleslaw Recipes'

Hill Country Coleslaw

Dr. O and I headed down to Texas Hill Country this year for the Fourth of July, and we went to this terrific lunch at Flat Creek Estate (a vineyard and winery). The food was amazing, and I was particularly impressed with the coleslaw and potato salad. After we returned to Dallas, I e-mailed the winery asking for the recipes. The potato salad was a family secret, but an employee was kind enough to send the coleslaw recipe: Hill Country Coleslaw from Anne Greer McCann, which actually had been printed in the Dallas Morning News.

To start, I prepped my ingredients. I sliced the kernels off of 3 ears of fresh corn, put the kernels in a colander, and then poured 2 cups of boiling water (boiled in my tea kettle) over the kernels to blanch them. While the corn cooled, I sliced 6 scallions, chopped 1 cup of cilantro leaves, and shredded 1 large carrot (1/2 cup).

To make things easy, I followed the recipe recommendation and used a 10-ounce package of shredded cabbage. I put the cabbage in a large bowl and added the cooled corn, scallions, 2 ounces of crumbled blue cheese, cilantro, and carrots. I seasoned with salt and pepper and tossed everything to combine.

Here’s where I deviated from the recipe a bit. The author says to refrigerate the mixture until you’re ready to serve the coleslaw and then toss the mixture with 1/2 cup of ranch dressing immediately before serving. Instead, I tossed the mixture with 1/2 cup of dressing immediately and then refrigerated the coleslaw for 30 minutes before serving to allow the flavors to blend.

This is seriously one of my new favorite summer sides. I remember when we first tasted it at the winery… It was subtly cheesy, but I couldn’t place the flavor. (Probably because the blue cheese was in tiny crumbles and the white color blends well with the rest of the slaw.) The veggie and sauce mixture is a bit non-traditional, for sure, but the flavor combination is just delicious. This is one time when I’m going to have to give “the Texas way” a big thumbs up.

TIPS: If fresh corn isn’t in season or if you don’t feel like dealing with it, I think frozen corn kernels (thawed, of course) would be a fine substitute.

Also, don’t worry if it seems like 1/2 cup of ranch dressing is barely enough to coat the vegetables. If you make the coleslaw the way I did and refrigerate it for a bit before serving, the vegetables release some of their moisture to create a bit more “sauce.” I just tossed the mixture again immediately before serving.

Recipe link: Hill Country Coleslaw

Request Line! Lime and Peanut Coleslaw

Summer is a time for terrific sides, and my friend Christopher sent me a yummy-looking request for Lime and Peanut Coleslaw from I’m a coleslaw fan for sure, but I rarely stray from the mayonnaise-based standard, so I was excited to give this one a try.

The recipe calls for 1 1/2 cups of unsalted raw peanuts, but Central Market didn’t have any in the bulk section and I couldn’t will myself to shell that many peanuts. I bought dry roasted unsalted organic peanuts instead. I still toasted them in a skillet over medium for about 8 minutes as the recipe suggested.

Next, I cut half of a medium-large cabbage into two quarters. (Cabbage type wasn’t specified in the recipe and Savoy cabbage looked the best at Central Market, so that’s what I bought. Regular old green cabbage would be perfect.) I cut out the core and used a sharp knife to cut the cabbage into the thinnest strands I could manage. I also quartered a pint of grape tomatoes and chopped 3/4 cup of cilantro.

To make the dressing, I whisked together 1/4 cup of fresh lime juice, 2 tablespoons of olive oil, and 1/4 teaspoon of salt in a small bowl. I combined the cabbage, tomatoes, and cilantro in a serving bowl, added the dressing, and tossed gently to coat. I folded in the peanuts just before serving.

I really wanted to love this one. I really did. On the plus side, the peanuts add great texture to the dish. There’s just something missing. Heidi at said the inspiration for the dish was eating peanuts with salt and lime in Mexico City… I think some cumin or chili powder in the dressing might have livened things up a bit. An Asian twist could have worked as well, with soy sauce, rice vinegar, and scallions.

It was fine – don’t get me wrong – but this isn’t the kind of dish where I’d seek out the recipe if I ate it at a party. I do feel like a master cabbage slicer now, though. 🙂

TIPS: If you decide to give this one a try, I would recommend letting the cabbage, tomato, cilantro and dressing sit together in the refrigerator for around 20 minutes before serving. I tasted the slaw right after I dressed it and I thought the lime was just too overpowering. The flavors blended much better after a bit of time had passed. As Heidi suggested, though, add the peanuts just before serving so they don’t get soggy.

Recipe link: Lime and Peanut Coleslaw

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