Coleslaw Confidential


I have had my ups and downs with coleslaw over the years.  As a kid, I loved it.  As I grew, I developed a distaste for any “white” salads found at the deli counter…macaroni, potato, and yes, coleslaw.  While you still couldn’t pay me to eat traditional macaroni salad (the one with the elbow macaroni and tons of mayo), I’ve scaled back my aversion to certain potato salads and yes, coleslaw.

These days, slaw has gotten all fancy on us!  The cabbage/carrot/mayo version is still widely available, but also gaining in popularity is broccoli slaw, jicama slaw, and apple slaw. They are studded with extras like dried cranberries, pecans, cilantro, and figs.  Cookout buffet tables rejoice (cue the Halleluiah chorus here)!

I love color on my plate, so it was natural for me to be drawn to purple cabbage.  It is crunchy and delicious, and makes an excellent base for a beautiful coleslaw.  The best part is that it can be found pre-shredded in bags in the produce section, saving you lots of extra time in the kitchen.  When combined with shredded carrots (which can also be purchased prepared), fruit, nuts, and a sweet dressing, the result is far cry from that stuff at the deli.

In this particular recipe, I call for the orange to be “supremed”.  This is a cutting technique used to separate the orange flesh from the outer rind, white pith, and membranes.  I’ve included a video below which I found online at to demonstrate how to supreme.  It is actually not difficult to do, but does take a little time.  If you aren’t feeling in the mood to fuss, just substitute a small can of mandarin oranges drained from their juices. 

I also chose a prepared raspberry dressing to simplify this recipe.  A raspberry vinaigrette would work equally as well, but is a bit less “creamy”.  If you find a dressing that already includes poppy seeds (which some raspberry varieties do), then just omit the poppy seeds listed in the recipe. 

Purple Coleslaw with Orange Supremes

Serves 4-6

10 oz pre-shredded purple cabbage (about 4 cups)

10 oz pre-shredded carrots (about 2 cups)

½   cup almonds

1 orange, supremed ( Watch video:  How to Supreme an Orange)

½ cup prepared raspberry salad dressing

1 tablespoon poppy seeds

Salt & pepper

Toast the almonds in a 375 degree oven for approximately 7-10 minutes (watch them carefully so they do not burn!).  Alternatively, you may toast them on the stovetop in a dry pan over medium heat until golden.  Remove from pan and roughly chop.  Set aside.

In a large bowl, combine shredded cabbage, carrots, and almonds, and toss with the dressing to evenly coat.

Add the orange supreme pieces and the poppy seeds, and gently mix to combine. 

Serve at room temperature.


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