3 New Spins on Your Classic Coleslaw Recipe
Though most people don't consider coleslaw to be the star of the show, a summertime backyard barbecue just wouldn't be complete without it. The cabbage- and mayonnaise-based slaw with origins that stem back to Western Europe is meant to accompany meats and sandwiches such as pulled pork and hamburgers. But what if there was a way to bring this traditional dish up a notch and make it both healthy and exciting?
This summer, there is. Prepare to amaze all of your fellow cookout cohorts this season with coleslaws that burst with zest and style. With these creative recipes and the help of your Oster® Oskar™ 2-in-1 Salad Prep & Food Processor, you can create noteworthy and show-stopping coleslaws with ease.
First and foremost, it can seamlessly shred and chop all of the cabbage you'll need for your slaws. Precision is all part of the design with Oskar™ 2-in-1, with its super-sharp, durable stainless steel blades that can reverse to slice on one side and then shred on the other. Thanks to the continuous flow attachment and stainless steel slicing and shredding disks, you'll get Instagram-worthy slices of bright purple and leafy green cabbage.
1. Carrot Tahini Coleslaw
Light and crunchy, with a delightful hint of spice, this Asian-inspired slaw will kick things up a notch at your next backyard get-together.
- 1 kohlrabi cabbage head
- 1 small bunch purple carrots
- 1/2 small red onion
- 1 cup fresh parsley
- Sea salt & pepper to taste
- 1 clove garlic, minced
- ¼ cup tahini
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon raw honey
- 1/8 teaspoon ground cayenne
- ½ teaspoon Himalayan sea salt
- 2 tablespoons minced parsley, additional
- Water to thin if necessary
Shred kohlrabi and purple carrots in the Oster® Oskar™ 2-in-1 Salad Prep & Food Processor. Transfer shredded veggies to large serving bowl. Dice red onion inOskar™, followed by the fresh parsley. Add onion and parsley to large bowl. Top with salt and pepper. Add garlic, tahini, lemon juice, olive oil, honey, ground cayenne, Himalayan sea salt and parsley to the food processor attachment of the Oskar™. Secure locking lid top. Turn lid counterclockwise to turn food processor on. If needed, add water during processing to thin. Pour dressing over veggies in serving bowl, tossing to coat.
2. Pineapple Slaw
For a fruit-inspired dish that will pair well with chicken and vegetable kabobs, served on top of tacos or even eaten on its own, give this sweet and tart pineapple slaw a whirl.
- 1/2 head cabbage
- 1 whole pineapple
- 2 tablespoons extra-virgin olive oil
- 1/2 small red onion
- 2 green onions, sliced
- 1 teaspoon crushed red pepper flakes
Use the in Oster® Oskar™ 2-in-1 Salad Prep & Food Processor to shred cabbage, then to chop pineapple. Next, use the Oskar™ to slice red and green onions. In a serving bowl, combine all prepared slaw ingredients and add olive oil. Mix well to coat. Top with crushed red pepper flakes before serving.
3. Coconut Mango Thai Coleslaw
This beachside-inspired slaw will transport all who try it to the tropical islands of Thailand in seconds. Sweet and creamy, thanks to the mango and coconut, this slaw is complete with the nuttiness from the cashews.
- 1 green cabbage to make about 6 cups of shredded cabbage
- 1 red bell pepper
- 1 (8 ounce) mango, peeled and pit removed
- ½ cup toasted cashews
- 1 cup additional (8 ounces) fresh or frozen mango chunks
- 1 teaspoon Sambal Oelek chili paste
- ½ teaspoon sea salt
- ¼ cup coconut milk
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
Slice cabbage and pepper using the Oster® Oskar™2-in-1 Salad Prep & Food Processor, Chop mango and add to serving bowl with cabbage and pepper. Add cashews, coconut milk, mango chunks, chili paste, sea salt, lime juice and cilantro to the food processor attachment of the Oskar™. Turn lid clockwise to begin processing, and continue until smooth. Pour dressing over cabbage, pepper and mango in bowl, tossing gently to coat. Enjoy!