Slimmer Slaw – Classic Coleslaw Variation

Try this colorful coleslaw and enjoy a lighter side at your next barbecue. Slimmer Slaw includes craisins, apples and cider vinegar for a tart sweet tang that is as perfect for fall gatherings as it is for summer picnics.

Barbecue Food

Barbecue is a favorite food at my house. Having lived in Texas for many years and then in Memphis, TN, for a time, I guess that seems natural. We have enjoyed barbecue in a variety of styles and settings most of our adult life.

And what is a barbecue dinner without potato salad, baked beans, and, even more importantly, some coleslaw? Wherever barbecue is served, a side of coleslaw is a given. The type of coleslaw you can expect is, however, subject to wide interpretation.

Since I don’t like mayonnaise I have always preferred vinegar based slaw recipes. For years, Railroad Cole Slaw, a recipe I was introduced to by my husband’s family, was my favorite. For family gatherings, it was always the go-to recipe. I remember eating it every summer when we visited my in-laws in Kentucky. It was often served with a main dish of Starnes Barbecue. It was picnic food I could eat without looking picky and I was grateful.

Coleslaw Traditions

Making Railroad Cole Slaw in my kitchen is somewhat nostalgic. I began this summer by making some for a Memorial Day barbecue. It is a good reliable recipe with a lot of fond associations.

Lately though, I have been craving something new. While Railroad Cole Slaw keeps well and serves a crowd with ease, when there are fewer mouths to feed I prefer a slimmer slaw. That often leads me to a bit of tinkering.

Our traditional coleslaw contains a fairly heavy dose of sugar and oil and, like many salads, it seems to me the recipe calls for more dressing than the slaw actually needs. Sometimes I add more cabbage to the recipe the second day. Sometimes I supplement it with other vegetables. Other times, I just want to use a lighter touch. That’s when I start looking for a new recipe.

A New Variation

This summer I saw a recipe for Slimmer Slaw in an issue of Martha Stewart Living. I used that recipe as inspiration to update my family’s favorite coleslaw recipe for some occasions. I cut down on the amount of sugar and oil in the traditional recipe, and I decreased the overall quantity of the dressing used.

Then I threw some red cabbage and carrots into the coleslaw mix as well as a diced apple and some craisins. They add a fresh and festive autumnal look to this salad staple, while the apples and cider vinegar give my Slimmer Slaw a nice splash of fall flavor.

Slimmer Slaw

Course: Salad, Sides, VegetablesCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Resting Time

1

hour

Total time

1

hour 

15

minutes

Craisins, apples and cider vinegar give Slimmer Slaw a tart sweet tang that is as perfect for fall gatherings as it is for summer picnics.

Ingredients

• 1/4 cup dried cranberries

• 1 small head green cabbage (1 – 1 1/2 lbs), sliced to desired texture

• 2 cups purple cabbage (about 1/2 lb), chopped

• 2 large carrots, grated

• 1 apple, cored and thinly diced

• 3 Tablespoons sugar

• 1/3 cup cider vinegar

• 1/4 cup salad oil

• 1 teaspoon coarse salt

• 1/4 teaspoon freshly ground pepper

• 1 teaspoon celery seed

• 1 teaspoon dry mustard

Directions

• Soak the dried cranberries in enough boiling water to cover. Allow to stand for at least 15 minutes.
• Place diced apples in a small bowl. Sprinkle sugar on top and toss to combine.
• In a large bowl, combine the green cabbage, purple cabbage, carrots and apple.
• Drain cranberries, chop (if desired) and scatter on top.
• In a pint size jar combine the vinegar, oil, salt, pepper, celery seed and dry mustard. Screw top on jar and shake vigorously, until dressing is emulsified. Pour dressing over slaw and toss to combine.
• Store in the refrigerator until ready to serve.
• Enjoy!

Notes

• Recipe Source: the August 2009 issue of Martha Stewart Living.
• The longer the slaw sits before serving the softer the vegetables will become. I usually mix slaw at least an hour before serving, especially if it is to be served on Barbecue sandwiches. For more crunch, dress the slaw closer to serving time. If the cabbage seems too soft after resting in the refrigerator all morning or overnight, stir in additional shredded cabbage before serving.
• The recipe in Martha Stewart Living used honey instead of sugar in the recipe. It also added a minced jalapeno pepper (seeds, ribs and stem removed) to the dressing.