Comments on: coleslaw overdose, not for naught

By: eliza

eliza — Thu, 28 May 2009 22:41:27 +0000

We just made the blue cheese coleslaw recipe from NPR and it’s awesome! I forgot to buy purple cabbage, so I put some red peppers in for color. Delish! We’re serving it for our picnic lunch at our daughter’s preschool graduation along with the butternut squash chick pea salad (I’d like to try this with sweet potato) and baked chicken. YUM! Thanks for always inspiring us to yumminess.

By: deb

deb — Wed, 20 May 2009 15:32:14 +0000

Really? The link worked for me. Nonetheless, the recipe is adapted from Ina Garten's blue cheese cole slaw.

By: Ashley

Ashley — Wed, 20 May 2009 15:07:15 +0000

Hi Deb,
I was trying to access your blue-cheese coleslaw on the NPR website, but for some reason it’s not linking through – just a blank page. Would you mind sending me the recipe? I know it’d be great to go along with Molly’s dry-rubbed ribs!

By: Anjuli Ayer

Anjuli Ayer — Mon, 23 Jun 2008 15:39:52 +0000

Hi Deb, I was thrilled to come across your Spicy Radicchio Slaw with Pecans. I found it during a search to redeem coleslaw for my boyfriend. He was traumatized after years of the traditional slop of mayo and celery seeds with thickly hacked pieces of cabbage. The bitter radicchio, smoky paprika, sweet and tart apple, and the nutty crunch of the pecans drew me to your NPR recipe.

But once the proportions of the dressing were mixed, I found it really lacking. I added tarragon, minced shallots, a splash of apple cider vinegar, twice the mustard, and about four times the sugar. After some good pepper and sea salt I coated the whole thing and let it sit in the fridge (minus the pecans). Ten minutes before serving I took it out, chopped up the already toasted pecans and tossed them to incorporate. The result was a raving success with my boyfriend and other guests.

(I would also emphasize the quality of the radicchio and suggest peeling the apple, cutting it into matchsticks, and then coating in lemon before incorporating it into the remaining veggies.)

By: Mari

Mari — Tue, 02 Oct 2007 08:20:27 +0000

Hi Deb, I made the Spicy Radicchio Slaw with Pecans last weekend for a late season bbq, and thought it was marvelous!! I definitely think it’s an acquired taste for some, but I love the bitterness of the radicchio paired all the sweetness of the apple and carrot and pecans, but the best part is the addition of pimenton de la vera! I am so in love with this spice and love to cook with it. Great recipe!

http://www.mevrouwcupcake.com/blog/2007/10/1/i-love-it-when-a-plan-comes-together.html

By: LG

LG — Sat, 11 Aug 2007 13:25:11 +0000

Yay on Coleslaw — I love coleslaw and make lots of them myself, with my favorite being a Vietnamese-inspired version with cabbage, cilantro, rice vinegar, siricha (sp), soy, ginger, drop of lime oil, sugar/sweetener — very light, no oil, refreshing and low-cal. Better if it sits for a day or so. Sometimes I use vinegar, mustard, salt, hot sauce, celery seed, brown mustard seed and sweetener. More generic light coleslaw.

However, I have a funny story. I’m pregnant and craving institutional coleslaw — the mayo/vinegar/celery seed white stuff — all the grocery stores near me have gone upscale with ‘health slaw’, ’summer slaw”, etc. Normally I’d be all over those, but I want the fake stuff! I don’t think making it myself would really work, either. There should be a law requiring grocery stores to stock “pregnant lady basics”.

By: Lisa (Homesick Texan)

Lisa (Homesick Texan) — Fri, 10 Aug 2007 00:35:16 +0000

I love your Polaroid treatment of your photos. And I can’t WAIT to try the pickled slaw…I’m all about brining veggies in vinegar these days! That with some bbq sounds like a match made in smoked-meat heaven.

By: Lea (LMB815)

Lea (LMB815) — Thu, 09 Aug 2007 22:33:04 +0000

That Napa slaw is really good…and surprisingly so b/c I really am not a big fan of cabbage anything.

Any alternative use for Ramen noodles is A-OK in my book.

Love the “polaroid” look btw.

By: Kaliko

Kaliko — Thu, 09 Aug 2007 19:49:48 +0000

Try making the Asian slaw with Sesame oil, the Asian type, where the seeds are roasted before pressing, yummy! Mixing shredded spinach is another wonderful variation on the usual cabbage cole slaw.

By: Beth

Beth — Thu, 09 Aug 2007 17:49:48 +0000

I just made this Thai coleslaw for dinner last night and it was pretty darn devine.
Blue cheese slaw! Must try that one, possibly this weekend.