With Memorial Day rapidly approaching, Pat and I are getting the urge to expand our grilling and Summer cooking menu. Easy, light flavors, and simple “mass quantities” of foods designed to feed our guests lunch at the pool or be cooked and/or served at late afternoon cookouts.
I had to spend some time working on a set for a play at the local theater on Saturday so I charged Pat with coming up with a big batch of cold slaw for a couple of meals this weekend.
What she came up with is based on this recipe for Hawaiian Coleslaw.
As usual, we made a few modifications—adding fresh ginger root and substituting some red cabbage (we like the color.)
3 cups fresh, shredded green cabbage
1 cup fresh, shredded red cabbage
1 11 oz. can mandarin oranges
1 cup crushed pineapple, drained
1/2 tsp. salt
1/4 tsp. ground ginger (use fresh ginger if you have it)
1/4 tsp. ground nutmeg (use freshly grated if you have it)
1 tbsp. orange juice
1/4 tsp. white pepper
1/2 cup mayonnaise
This is pretty much a no-brainer recipe. Shred your cabbage by hand or with the food processor. Drain the oranges and pineapple, reserving the juice.
Toss the cabbage with the ginger, nutmeg, salt, and pepper.
Redneck Tip: You can sprinkle a little of the reserved juices into the mix if you like your slaw juicier.
Add the drained fruit and toss well.
Now add the mayo, and toss some more. Cover and let the slaw sit overnight if you have the time—it will taste a lot better the next day.
The Redneck Gourmet