Showing posts with label cole slaw. Show all posts
Showing posts with label cole slaw. Show all posts

Thursday, March 2, 2017

Tasty Broccoli Slaw #recipe @LucyBurdette

LUCY BURDETTE: Here's another recipe that got stuck in my brain and did not want to leave until I'd made it several times: broccoli slaw. Up until this point in my cooking life, I've thrown out my broccoli stalks. But no more! I decided against the sweet and raisin-y kind, and concentrated on lots of herbs. Here's what I came up with...


Two heaping tablespoons mayonnaise 
One heaping teaspoon mustard (I use Kozlik's--both tasty and low-sodium)
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon white pepper
1/2 teaspoon dried parsley
2 to 3 tablespoons olive oil
2 to 3 teaspoons cider vinegar
1/2 tsp sugar

One half head red cabbage 
Three stalks broccoli
Two carrots

Finely chop the cabbage. Peel the broccoli and carrots, and then chop them – I use the food processor for this. It's so easy and it makes the pieces more uniform.

Prepare the dressing by mixing all ingredients together and taste. Any of these can be replaced, increased, or decreased according to your liking. And of course those who feel the slaw needs salt can salt it at the table. The recipe makes a lot of slaw, but that's okay because it lasts several days and goes with most anything!

Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!

Thursday, May 5, 2016

Cole Slaw with Peanut Dressing #recipe @LucyBurdette

LUCY BURDETTE: A while ago I downloaded a cookbook onto my iPad called Mindfull: Over 100 Delicious Recipes for Better Brain Health. I paged through it and marked some recipes and then put it aside. Later, I could not remember where I'd seen a certain cole slaw recipe, because I very rarely use what's on the iPad to cook. (Obviously, I need to eat more things from Mindfull LOL!)

This is a version of that recipe, adapted for low-sodium eaters. I wondered if I might have enjoyed cilantro more than the mint that was suggested in the cookbook, so you can take your pick. We also had a small bag of key limes, given to us as a going-away treat by our Key West neighbors, so I used those instead of regular limes. Either would work. You can also choose what kind of sprouts to use--I found some beautiful radish sprouts that added an extra zip.

Ingredients for the sauce:

2 tablespoons canola oil
3 to 4 green onions, washed and sliced
2 to 3 cloves garlic
1 inch fresh ginger, chopped
1/3 cup water
2 tablespoons ketchup (no salt if needed)
3 tablespoons unsalted peanut butter 

2 tablespoons chopped fresh mint or cilantro
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon hot chili sauce

For the slaw: 

One half head cabbage, finely sliced
Two grated carrots
2 to 3 chopped scallions 

two key limes or one regular, juiced
1/2 red pepper, julienned
1 cup radish sprouts
1/4 cup chopped mint leaves or cilantro

Prepare all the vegetables and mix them in a large bowl. I have a new Breville food processor that I bought to replace my dead Cuisinart and lack of Kitchenaid mixer so this was amazingly fast.

Meanwhile sauté the green onions, garlic and ginger in the oil for 2 to 3 minutes until soft. Add the other ingredients and simmer another few minutes. Let this cool. The sauce will be quite thick. 

Before serving add to several tablespoons of sauce to the vegetable slaw and mix thoroughly. Or serve it on the side and let diners add.
Low-sodium adjustments: use no-salt ketchup and unsalted peanut butter. (And ps, I don't prefer cooking from an ipad, unless the page is Mystery Lovers Kitchen!)

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Thursday, January 22, 2015

Asian Style Cole Slaw #recipe @LucyBurdette

LUCY BURDETTE: The photo has nothing to do with the cole slaw recipe--my husband saw this at the pier right near where Hayley and Miss Gloria live, and I had to share it! Isn't that fun?

Now back to the recipe...

Cole slaw is one of those dishes (like potato salad) that I never seem to get quite right. And I don't like most restaurant versions either. This time I decided to try an Asian twist, a take-off on my recipe for sesame noodles. (Only without the noodles...) 

For the dressing:

1 tablespoon peanut or canola oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced 
1 inch fresh ginger, peeled and minced

3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
5-7 scallions, cleaned and chopped
1/3 cup chopped fresh basil or cilantro if desired

Heat the peanut oil and saute the garlic and ginger on medium heat for about a minute.
Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar,  and whisk these ingredients until well combined.

For the slaw:

1 head Chinese cabbage, chopped
1/2 head red cabbage, chopped
3-4 carrots, shredded
4 small peppers, cut into matchsticks
several inches white daikon radish, peeled and shredded

Prepare all the vegetables and combine them in a large bowl. Toss with the dressing and let the salad sit for an hour, refrigerated.

I served this with company baked ham and macaroni and cheese. It was quite refreshing and delicious!

I was planning to include cilantro, but my hub accidentally bought "culantro." One website said its scientific name literally translates as "foul-smelling thistle", while another said it smelled like crushed bedbugs. Soooo, I did not include this in the slaw:)

Lucy writes the Key West food critic mysteries:


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Thursday, May 23, 2013

Eating North Carolina and Cheddar Cornmeal Scones by Lucy Burdette

LUCY BURDETTE: I'm just home from a 12 day road trip in North Carolina, part family time, part writing retreat, and part book tour for TOPPED CHEF, along with my writing friends Hallie Ephron and Jennifer McMahon. 

Lucy with Molly Weston
Molly Weston was our guide and host around the Raleigh-Durham, and let me tell you, she knows exactly where to find good food. We ate our way through the area, sampling eastern North Carolina barbecue, fried chicken, fried okra, biscuits, hushpuppies, cole slaw--and don't let me forget some fabulous Mexican food with margaritas!

I did not have time to work out the recipes for those delicacies, though I promise I will try in the future. Meanwhile, I've got biscuits on the brain and I thought I would share one of my fallback recipes. The cheddar cornmeal scones originally came from Epicurious--I've taken a few things out to save prep time, and pumped up the flavor. These go with everything!


3/4 cup all-purpose flour (can substitute white whole wheat)
1/2 cup cornmeal
1 and 1/4 tsp baking powder
1 teaspoon sugar (optional)
cayenne to taste (I use 1/4 tsp or so)
3 tablespoons butter
3/4 cup cheddar cheese, grated
1 egg
1/3 cup milk

Preheat the oven to 425. Mix together the dry ingredients, then cut in the butter using a pastry cutter until it resembles coarse meal. Again using the pastry cutter, blend in the cheese. Stir together the egg and milk and add this to the other ingredients. Stir until combined, then dump the dough onto a floured surface and knead  for a minute until everything holds together. Flatten the dough into a disk and cut it into six pieces. Place the sections on an oiled pan and bake for about 15 minutes until lightly browned. (Try not to overcook or the scones will be dry.)

Serve with butter and honey. These are magnificent with vegetable soup or pea soup or just about anything else you come up with!

Have you bought your copy of TOPPED CHEF yet? It's available now wherever books are sold.

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