When it comes to coleslaws, the possibilities are endless. And we were further reminded of that when
this article from CNN's Eatocracy came across our feed:
Rule of slaw. So when we made coleslaw, we decided that the only way to appease everyone was to approach the cabbage with a few different options. Yet still, narrowing it down to three was unnerving. We did a lot of soul searching, lost a little sleep, and then answered the poll questions posed by Eatocracy. This is what we came up with...
Eatocracy asked: Must it contain mayonnaise?
Heck no. In fact, we substituted bleu cheese for mayo in our
Red White & Bleu coleslaw recipe.
They also asked: Vegetables other than cabbage and carrots?
Of course. But even more importantly,
herbs in addition to vegetables. Adding basil and dill when you're shredding the cabbage brings coleslaw to a whole 'nother level.
And finally we answered: How sweet?
We like it pretty darn sweet... as long as it's spicy too. Our Sweet & Spicy coleslaw was definitely the most popular among Westonian taste testers.
Making coleslaw three different ways was a lot simpler than it sounds. Our
Weston Multi-Chopper did all the chopping and dicing, the
Weston Cabbage Shredder, well... shredded the cabbage, and our
Weston Pro Series Vacuum Sealer infused the cabbage with flavor so that we didn't have to wait all day for it to marinate.
Our recipes are in the
Cooking With Weston Recipe Book:
Red White & Bleu Coleslaw
Basil & Dill Coleslaw
Sweet & Spicy Coleslaw
Tools
*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)
