top:2px;padding-right:5px;font-family:times;”>While The Antiques Diva is lounging on deck aboard Holland America’s Noordam enjoying her 20 day Mediterranean Cruise, two American At Home Chefs, La Reine & Lady Lotus, take hold of the reigns for today’s blog, going head-to-head in The Great 2008 Coleslaw Cook-Off. In one court, we have La Reine with her soon to be famous mayonnaise-free coleslaw recipe. In the other court, Lady Lotus brings forth a very diva-colored pink coleslaw designed to impress friends and foes alike. Both Home Cooks claim their non-traditional coleslaw recipes make them “The Coleslaw Queen”. Only you can decide which contender takes home the tiara!
Contender # 1 – La Reine
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“I was just asked AGAIN for my soon-to-be-famous coleslaw recipe. A couple weeks ago we had a guest marathon and I was cooking one healthy and one very unhealthy meal. The only thing on both menus was my coleslaw. I hate mayonnaise, but love coleslaw. So in almost any restaurant, when they say: ‘Would you like coleslaw?’ I say, ‘Is it made with mayo?’ They say, ‘Yes’ and I say ‘No.’ So, I’ve concocted my own recipe, which since it’s been asked for so many times recently, I will share with you too.
I always make a huge batch, I never make it just for The Big Guy & me, but I made enough so that I can keep some at home while taking the rest to potluck lunch or BBQ. This easy, fast & healthy recipe is also inexpensive to make and keeps for several days in the fridge. What more could you want? “
La Reine’s Coleslaw Recipe
- 1 large bag shredded cabbage
- 1 small bag shredded broccoli
- 1 small bag shredded carrots
- 3 chopped apples, I use Fuji but Granny Smith would be better except The Big Guy thinks they’re too tart
- 4 chopped green onions
- 1 large spoonful sour cream
- 1/2 can frozen apple juice concentrate, thawed
- 4 tbs apple cider vinegar
- 2 tbs poppy seeds
Add dressing to greens. You can add additional vinegar or apple concentrate to make it sweeter or tarter, to taste. Add raisins, cranberries, or nuts as preferred. You can also add broccoli florets or other tiny vegetable to taste (and color). Let blend in refrigerator at least 1 hour before serving, better over night. Serve cold. Keeps several days.
Contender # 2 – Lady Lotus
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Lady Lotus’ Horse-Power Slaw
- 1/2 head shredded green cabbage
- 1/2 head shredded red cabbage
- 2 cups shredded carrots
- 1/4 cup finely sliced green onions
- 2 cups shredded broccoli stems (remove crowns first and save for another meal)
- 2 teaspoons lemon juice
- 1/4 cup cider vinegar
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup nonfat mayo
- 1/2 cup nonfat plain yogurt
- 3 tablespoons creamy prepared horseradish (Or, better yet, do it yourself, a la Lady Lotus Style – Peel fresh horseradish root and cut into chunks. Toss in blender with a little water. Grind. Add half a lemon to neutralize).
Combine the cabbages, carrots, onions and broccoli stems in large bowl. In small bowl, whisk together lemon juice, vinegars, sugar, and salt and pepper until sugar is dissolved. Pour the vinegar mixture over the cabbage mix and toss thoroughly. Refrigerate 30 minutes. In small bowl, combine mayo, yogurt, and horseradish. Stir. Add to slaw mixture and stir thoroughly. Cover and refrigerate again 30 minutes. Serve and enjoy!
So, Diva Readers, what do you think? Is one better than the other? Have an alternative suggestion? Let me know!!
Until next time, keep enjoying this wonderful summer!
The Antiques Diva™