It’s hard to believe that we’re already approaching Labor Day weekend – the summer just flew by. According to the Hearth, Patio & Barbecue Association (HPBA), Labor Day is one of the most popular holidays for barbecuing - after 4th of July and Memorial Day.…
What you'll need
Ingredients
4 cups shredded green cabbage (about 1/2 head cabbage)
4 cups shredded red cabbage (about 1/2 head cabbage)
2 large carrots, peeled and shredded
2 teaspoons kosher salt, or 1 teaspoon table salt
1/2 cup grated yellow onion
1 green or red bell pepper, finely diced
1/4 cup minced fresh parsley
1 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
4 tablespoons apple cider vinegar
2 ½ tablespoons buttermilk
5 teaspoons celery seeds
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
The method
Directions
01
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
02
Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zip-lock bag and refrigerated overnight.)
03
Pour cabbage and carrots back again into bowl. Add onions, bell pepper, and parsley; toss to combine.
04
In a medium bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
05
Toss with the dressing with cabbage mixture until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Best Creamy Homemade Coleslaw
Prep
Cook
Yield
It’s hard to believe that we’re already approaching Labor Day weekend – the summer just flew by. According to the Hearth, Patio & Barbecue Association (HPBA), Labor Day is one of the most popular holidays for barbecuing - after 4th of July and Memorial Day.…
Ingredients
4 cups shredded green cabbage (about 1/2 head cabbage)
4 cups shredded red cabbage (about 1/2 head cabbage)
2 large carrots, peeled and shredded
2 teaspoons kosher salt, or 1 teaspoon table salt
1/2 cup grated yellow onion
1 green or red bell pepper, finely diced
1/4 cup minced fresh parsley
1 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
4 tablespoons apple cider vinegar
2 ½ tablespoons buttermilk
5 teaspoons celery seeds
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
Cook Like James · The method
Directions
1
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2
Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zip-lock bag and refrigerated overnight.)
3
Pour cabbage and carrots back again into bowl. Add onions, bell pepper, and parsley; toss to combine.
4
In a medium bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
5
Toss with the dressing with cabbage mixture until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
Cook Like James
Best Creamy Homemade Coleslaw
Prep
Cook
Yield
It’s hard to believe that we’re already approaching Labor Day weekend – the summer just flew by. According to the Hearth, Patio & Barbecue Association (HPBA), Labor Day is one of the most popular holidays for barbecuing - after 4th of July and Memorial Day.…
Ingredients
4 cups shredded green cabbage (about 1/2 head cabbage)
4 cups shredded red cabbage (about 1/2 head cabbage)
2 large carrots, peeled and shredded
2 teaspoons kosher salt, or 1 teaspoon table salt
1/2 cup grated yellow onion
1 green or red bell pepper, finely diced
1/4 cup minced fresh parsley
1 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
4 tablespoons apple cider vinegar
2 ½ tablespoons buttermilk
5 teaspoons celery seeds
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
Directions
1
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2
Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zip-lock bag and refrigerated overnight.)
3
Pour cabbage and carrots back again into bowl. Add onions, bell pepper, and parsley; toss to combine.
4
In a medium bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
5
Toss with the dressing with cabbage mixture until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
