I thought in honor of grilling season kick-off and the Festival of Nations happening in St. Paul we could do a cole-slaw round up. Also, because the raw cabbage salad is super-healthy, cabbage of course is one of the cruciferous vegetables, like broccoli and Brussels sprouts, and they’re just about the healthiest thing you can eat. They're good for your microbiome and good for you! Plus they really make a bratwurst feast complete. Fire up the grill and here are some coleslaws perfect as a side.
Vietnamese-Inspired Miso Ginger ColeslawI love the light flavors of that carrot-daikon pickle that perks up Vietnamese banh-mi sandwiches. And, I’m on a miso kick lately—there’s something about the meatiness, the mushroomy depths that miso lends to every recipe that I’m just loving these days. All those strands come together in the miso ginger dressing that unites this coleslaw. Also, you can make a lazy man’s—like, a really, really lazy man’s—banh mi by throwing this into a sandwich with some leftover pulled pork.
German ColeslawI always think of German coleslaw as having mustard in it. This one is a classic. Add more powdered mustard if you want it spicy!
Curry ColeslawA little Indian-subcontinent, a little British with the currants, this curry coleslaw even feels a bit hippie-ish, somehow—is it all the vegetables? Anyway it’s really good, and makes a great sandwich with some sharp cheddar cheese.
French Apple-Fennel SlawOpen a nice white Bordeaux, throw a couple pork-chops on the grill and set out a bowl of apple-fennel slaw. What! Are you living in Paris? That’s a good weekend.
All-American Classic Creamy ColeslawFor a lot of people, nothing is coleslaw except that version with Hellman’s mayonnaise. I respect that opinion. If you’re a Hellman’s partisan, my favorite version is one from David Leite. He uses lemon juice, vinegar, and buttermilk to make the whole thing a little lighter. And you know what happens when it’s lighter? You can eat more!