RSS

Cool and Spicy Coleslaw

07 Aug

DSC_0215

Recently, during our annual camping trip to Wyoming, I offered to make a side dish for one of the dinners for the 44 campers in our group.  I brought all the ingredients to make a coleslaw recipe that’s pretty popular in the Deerslayer household.  The feedback from the camping crew was positive.  All the coleslaw was gobbled up and I was asked if the recipe was on my blog.  So I was happy to oblige.

There are soooo many varieties of coleslaw.  Some are quite sweet and others lean heavily on a mayo base.  Still others have an almost sauerkraut vibe.  My recipe is creamy, without relying on too much mayo.  There are layers of flavor that come from rice vinegar, greek yogurt, a tiny bit of sugar and some cayenne pepper.

This has become my go-to side dish for BBQ sandwiches and pulled pork, too.  It’s actually pretty good plopped right on the sandwiches  I always have to prepare more than I think I’ll need because it really disappears.  The cool, creamy sauce plays well with the main course. The rice vinegar adds a pleasing tartness and the cayenne brings a subtle, yet surprising, heat.

DSC_0205DSC_0206

½ cup Greek Yogurt

2 tbs. Ranch or Caesar dressing

1/4 cup rice vinegar

1 tbsp. milk

1 tbs. sugar

3/4 tsp. ground  black pepper

1/2 tsp. salt

1/4 tsp. cayenne pepper

16 oz. shredded cabbage (Add carrot, slivered fresh jalepeño, radish, jicama, or something else crunchy and delicious if you like.)

DSC_0207.JPG

Combine all ingredients (except cabbage) in a bowl.

DSC_0208.JPG

Whisk ingredients together.

DSC_0210

Notice the delicious spices!  That’s what makes this coleslaw special.

DSC_0211.JPG

Add cabbage and toss together. Set in the fridge or in a cooler (if you’re camping) to allow the flavors to combine.

DSC_0215.JPG

Done! Enjoy!

Feel free to add fresh, sliced jalapeño, jicama, or radish to change things up.  Make it your own.

The dressing could be prepared in advance, poured into a jar, and taken on a camping trip.  I wouldn’t advise tossing the coleslaw up ahead of time, though, unless it’s gonna be eaten within a few hours.  You  want the cabbage to stay nice and crisp.  Camp on!

 

Tags: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
AnxiousHunter

"Faith is the bird that feels the light when the dawn is still dark." {Anxious Hunter Blog}

qui est in libris

a very particular book blog

My Favourite Pastime

Food, Travel and Eating Out

Carnivore Confidential

Tips, tricks information and insights about MEAT, FISH and POULTRY

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy

Hunt/Fish/Play

A blog by avid beginners.

Doing manly things (mostly)

Fatherhood, Food, and Fun

feedsfromveronica

for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: