After receiving frequent questions like “Is it swimming in mayonnaise?” or “What kind of coleslaw is it, exactly?” while working in a restaurant, the polarizing nature of coleslaw became evident. The humble salad can make or break a dining experience, and many of us are nostalgic for the coleslaw of our childhood. Interestingly, cabbage salads have been a part of American culture since at least the 1770s, according to a 2007 NPR article. In anticipation of picnic, barbecue, and coleslaw season, Moonshine asked local restaurant owners to toss together their favorite slaw recipes, just to dress things up.
Full Belly Deli’s Jalapeno Coleslaw
Growing up in the Southwest, I developed a taste for spice at an early age, especially green chiles and peppers. When I started cooking, I strove to incorporate the flavors of home into my menu. During my mission to create the perfect pulled pork sandwich, it was only natural to enter the world of coleslaw. I love this versatile Jalapeno Coleslaw because it highlights the traditional southwestern flavors of jalapeno and cumin. We serve it with pulled pork and blueberry BBQ sauce, on any Full Belly Deli sandwich (like the popular Dirka Dirka), or simply as a side dish. ~ Tom Marrin
Ingredients:
3 cups mayonnaise
1 1/2 cups sour cream
4 Tbsp sugar
1/2 cup white vinegar
6 fresh jalapenos (3 without seeds)
6 Tbsp cumin seed (toasted and ground)
Salt and pepper to taste
3 lbs shredded cabbage/carrot mix
Directions:
Mix all ingredients together in a large bowl.
Crest Cafe’s Classic Slaw
At The Crest Cafe & Catering we make several different slaws, including an Asian slaw and a jicama slaw. Long standing as a customer favorite and side option on our cafe menu, our Classic Slaw came from our love of a typical southern slaw, but with a wish to take out a little of the sweet and much of the mayonnaise. We added a hint of cayenne and enough celery seed to set it apart. ~ Lisa Livingston
Ingredients:
7 cups coleslaw mix (3/4 green to 1/4 red cabbage)
1/4 red bell pepper, julienned
1/2 carrot, shredded
1/4 red onion, slivered
2 Tbsp sugar
2 Tbsp rice wine vinegar
1/2 cup mayonnaise
1/2 tsp celery seed
Dash of cayenne pepper
Salt and pepper to taste
Directions:
Mix cabbage with red pepper, carrot, and onion. Mix all other ingredients separately and add to slaw mix. Slaw is best after sitting for several hours or overnight, but can be served immediately.
Uncommon Kitchen’s Asian Coleslaw
Our Asian Coleslaw comes from our days of owning The Stony Ridge Cafe in Tahoma, when we offered it as a lunch side dish choice. This slaw is salted and squeezed, giving the cabbage a slightly tender but still crunchy texture, and extending its shelf life. It goes great on summer sandwiches, as a side with burgers or grilled chicken, and even for lunch by itself. Find our slaw at the Uncommon Kitchen in Tahoe City’s New Moon, and at New Moon in Truckee, Tahoe Central Market in Kings Beach, and Alice’s Market in the Village at Squaw. ~ Dawn Baehr
Slaw Ingredients:
1/2 head green cabbage, thinly sliced
1 carrot, grated
2 tsp salt
1/2 cup cilantro, chopped
1 Tbsp sesame seeds
1 Tbsp pickled ginger (optional)
Directions:
Toss cabbage and carrots in large bowl with salt. Place another bowl on top and weigh it down so it’s pressing on the cabbage mix. Let sit for at least a half-hour and then hand-squeeze the water out of the cabbage mix and place in clean bowl. Toss in cilantro, sesame seeds, and pickled ginger.
Dressing Ingredients:
1 Tbsp ginger root, finely diced
1/4 cup mellow white miso
1/2 cup rice vinegar
1/2 cup sesame oil
1/2 cup olive oil
Directions:
Combine ginger, miso paste, and vinegar in a food processor. Add both oils while blending to emulsify the dressing. Toss into cabbage mix.
