Karen Barnaby: 3 Easy Coleslaw Recipes That Are Great For Summer.

With the barbecue season on the horizon and Potlux, you can thrill the crowds with your Colesla magic.

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Do you have a list of small and insignificant things that drive you crazy? That’s what I do. My list includes trash bags that can be slipped into the box and not adjusted, dirty laundry at the reception, and colesla soup.

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Colesla soup is made when the salt in the dressing removes water from the cabbage, reducing the flavor of the saliva to a soup. What would have started as a tasty veteran coleslaw starts to lose its punch after a few hours, which gradually becomes super and blender as it sits.

It shouldn’t be like that.

Colesla is in one of his classes. It’s a salad, a spice, and it can be a food staple. One of my favorite instant meals is salao with Thai seasoning – fish sauce, mint, red pepper, lime juice, green onions and peppers – tossed with leftover beef, chicken or pork.

Wherever there is cabbage, there is Slav. Sweden offers a tangy vinaigrette version of pizza salad with pizza. Curtido is a popular Central American spice – part salad, and some pickles you find on restaurant tables as you use on your papusa and other dishes. There is a cheese slaw in Queensland, Australia, a creamy slaw with cheddar cheese that is popular on barbecue chicken.

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Cabbage is easily cured by soaking the cabbage in water, then dressing it. It softens the cabbage, removes hard flavors, and makes it juicy but crispy.

With the barbecue season on the horizon and Potlux, you can thrill the crowds with your Colesla magic.

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Basics of preparation

Cut the cabbage into four wedges and remove the cover from each wedge. To make cabbage easier to cut by hand, separate the inside of the leaves from the outside. Place the outer part on a cutting board with the curved part on top and hit it lightly to flatten it. Cutting at an angle instead of straightening the cabbage will give you pieces of equal length. The interior is small, manageable and easy to cut.

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Cabbage does not need to be separated if you use mandolin.

Add 1-1 / 2 tablespoons (7.5 ml) of table salt to each pound of chopped cabbage. Rub salt in the cabbage and let it sit for half an hour. Rinse well and drain. Taste a piece to determine if it is at your acceptable salt level. If it is salty, continue to rinse, or if it is good, proceed to squeeze the water with your hands. The drier it is, the better. Proceed with guidance.

Taste the salad before serving and make any taste adjustments you need.

Green Goodness Slave

This TikTok viral salad from Baked By Melissa has given rise to many variations and many people enjoy it as a “dip” with tortilla chips. This is my opinion on this. If you are allergic to nuts, you can substitute 2 tablespoons (30 ml) of tahini.

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1 pound (500 g) green cabbage, about 6 cups (1.500 l) after cutting

1/2 Medium English Cucumber.

2 finely chopped green onions

4 tablespoons (60 ml) lime juice

4 tablespoons (60 ml) extra virgin olive oil

1 cup (250 ml) fresh basil leaves, pack

1 cup (250 ml) fresh spinach leaves, pack

2 cloves of garlic, crushed.

1/4 cup (60 ml) raw cashews or almonds

1/4 cup (60 ml) of dietary yeast

1/2 teaspoon (2.5 ml) salt

1 ripe avocado, peeled and sliced ​​or sliced.

Finely chop the cabbage into 1/8 to 1/4 inch (0.6 cm) pieces and prepare according to the basics of preparation above.

Divide the cucumber into lengths and remove the seeds. Cut into 1/8 to 1/4 inch (0.6 cm) pieces and transfer to a bowl. Add 1/4 teaspoon (1 ml) of salt and mix well. Let rest with cabbage for half an hour. Drain the cucumber well and squeeze the water. Do not rinse Mix prepared cabbage and green onion.

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Blend lemon juice, olive oil, basil, spinach, garlic, cashews, yeast and salt. Blend until smooth and add to the cabbage mixture. Mix well and add salt. Garnish with avocado before serving.

Makes 4-6 servings.

Spicy honey mustard paste.

This chunky style slaw is great with burgers, hot dogs, stretched pork and ribs.

1 pound (500 g) of green cabbage, about 8 cups (2 L) after cutting

1/2 cup (125 ml) coarsely chopped carrots

1/4 cup (60 ml) mayonnaise

2 tablespoons (30 ml) of mustard seeds

1 tablespoon (15 ml) coarse grained mustard

1 tablespoon (15 ml) honey, or more to taste

1/4 teaspoon (1 ml) Tabasco sauce, or more or less to taste

1/4 teaspoon (1 ml) caraway or celery seeds, if desired.

Salt to taste

Cut the cabbage into 1/4 inch (0.6 cm) strips and prepare according to the basics of the above preparation.

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In a large bowl, mix mayonnaise, daisy mustard, mustard seeds, honey, tabasco and caraway seeds, if used. Add prepared cabbage and carrots. Mix well and add salt. Cover and refrigerate for at least an hour.

Makes 4-6 servings.

Lebanese style cabbage salad

Tart, and fragrant with mint, goes well with any simple protein. You can add Feta spray if you wish.

1 pound (500 g) of green cabbage, about 8 cups (2 L) after cutting

1 medium tomato, half and finely chopped.

2 green onions, finely chopped.

2 tablespoons (30 ml) extra virgin olive oil

2 tablespoons (30 ml) lemon juice

2 cloves of garlic, finely chopped.

2 radishes, finely chopped.

1/4 cup (60 ml) chopped fresh parsley

1/4 cup (60 ml) chopped fresh mint

Salt to taste

Cut the cabbage into 1/8 inch pieces and prepare according to the above preparation basics.

Put olive oil, lemon juice and garlic in a large bowl. Add the prepared cabbage, tomatoes, radishes, parsley and mint. Mix well and add salt. Serve immediately or refrigerate.

Makes 4-6 servings.

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