Latest news with #coleslaw
Irish Times
5 days ago
- General
- Irish Times
Sesame and miso baked salmon bowl with peanut and carrot coleslaw
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 40 mins Ingredients 1tbs miso paste ½tbs sesame oil ½tbs soy sauce 1tsp brown sugar 1tsp rice wine vinegar 2 pieces of salmon, about 150g each, skin on For the slaw: 1 medium carrot ¼ white cabbage 1tbs peanut butter ½tbs Dijon mustard 1tbs white wine vinegar Olive oil Salt and pepper 1tbs vegetable oil 1tbs sesame seeds Handful picked coriander leaves Handful picked mint leaves 1 red chilli, thinly sliced 1tbs peanut rayu Steamed rice, to serve 1 lime, for wedges Place the miso paste, sesame oil, soy, brown sugar and rice wine vinegar in a small bowl and mix together. Place the salmon fillets on a small plate or dish and brush them with the miso mix to coat evenly, then place them in the fridge for 30 minutes to marinate. While the salmon is marinating, prepare the coleslaw. Peel the carrot, use a medium-sized cut on a box grater and grate into a mixing bowl. Then – carefully – thinly slice the white cabbage using a mandolin and add it to the carrot. Place the peanut butter, mustard, vinegar and a drizzle of olive oil in a small bowl and whisk together, then season with salt and pepper. This will be used to dress the coleslaw when the salmon is cooked. Back to the salmon. Preheat the oven to 180 degrees. Heat an oven-proof nonstick pan and add the oil. Place the salmon in the pan skin-side down, and cook for three minutes on a medium heat until the skin turns golden brown and begins to crisp. Keep a small bit of pressure on the salmon in the pan to prevent the skin from curling. Then transfer the pan to the oven to finish cooking for five minutes at 180 degrees. When the salmon goes into the oven, place the sesame seeds on a small tray and place them in the oven too to roast for five minutes until toasted. Remove the salmon from the oven and allow to rest for two minutes. Dress the coleslaw lightly in some of the peanut dressing and spoon into a serving dish. Add some steamed rice and a handful of the picked herbs. Place the salmon in the bowl and garnish with some sliced chilli, toasted sesame seeds and a drizzle of peanut rayu. Serve with a wedge of lime.
The Sun
15-07-2025
- Lifestyle
- The Sun
I tested coleslaw & potato salads… 98p winner's perfect for BBQs with chunky spuds, creamy mayo & crunchy extra element
WITH Britain basking under sunny skies, eating al fresco is one way to make the most of the warm weather. So it's not surprising that sales of barbecue -friendly ingredients are soaring. Retailers have reported an increase in demand for popular cold sides, coleslaw and potato salad, which are perfect for scoffing outdoors alongside your griddled goodies. Laura Stott tried and rated a selection of supermarket versions. POTS OF COLESLAW Marks & Spencer TRADITIONAL COLESLAW, 300G, £1.30: THE usual cabbage, carrots and onions in a fresh and tasty mayo coating, plus a nice mustard tang, this will pair perfectly with your grilled meats. The veggies are shredded quite finely and there is a lot of the dressing, so M&S's coleslaw is not quite as crunchy as some of the others. But flavourwise, it's as close as you'll get to tasting homemade. 4/5 Asda COLESLAW, 300g, £1.32: A GOOD value tub of coleslaw from Asda, but tastewise, sadly, this missed the mark. Despite containing double cream and milk as well as egg mayonnaise, the flavour was bland and also rather sweet. It lacked any vinegar sharpness and the veggies seemed to consist of mostly very thick slices of cabbage and big chunks of onion with not much carrot, which wasn't very appetising to look at. 1/5 Morrisons CRUNCHY COLESLAW, 300g, £1.25: THIS pot of shredded onion, cabbage and onion definitely has a rustic and homemade feel and look to it, and I think if you put it in a serving bowl you could pass it off as one you made yourself – if you wanted to. The 2C method which stops flies plaguing your home and ruining your BBQ Quite a sharp vinegar tang to Morrisons' coleslaw, so it's a little more acidic than some of the others. Be nice piled up next to a corn on the cob or atop a jacket spud. 3/5 Tesco COLESLAW, 300g, £1.25: I WASN'T that keen on the appearance of this slaw with its veggie ingredients sliced so finely they looked like they had been shredded. The result of this was like a liquid cold coleslaw soup with thin pieces of cabbage and carrot swimming in a sea of mayonnaise. Rather unpleasant and the mayo coating having a pinky-yellow hue didn't help appearances either. 2/5 Aldi SPECIALLY SELECTED CREAMY COLESLAW, 300g £1.29: A GOOD price for a ready-made coleslaw from Aldi's posher range of picky bits. This side is made with free-range egg mayo and has a nice tang of vinegar and a strong punch of mustard without the flavours becoming too overpowering. Another pot where the veggies are sliced very finely and here in a uniform way so it looks shop bought. 5/5 Co-op CLASSIC COLESLAW, 300g, £1.65: THIS is the priciest of the bunch, so it doesn't offer you the best barbecue bargain but the taste and quality is good. A fairly basic recipe with the usual mix of ingredients and quite a chunky texture so it's ideal with more rugged mains like meat cuts. Nice balance of vinegar, mustard and mayo, and another tub that could pass for homemade. Pity it's not cheaper, though. 3/5 POTATO SALADS Marks & Spencer CHARLOTTE NEW POTATO SALAD, 300g, £2.50: THE white-fleshed Charlotte potatoes are creamy and waxy and really do have a delicious flavour. I enjoyed that the tasty skins had been left on to scoff, too. Quite a light dressing with sour cream, mayo, mustard and spring onions but nicely balanced so the spuds don't get drowned out when you eat it. A lovely luxury side, but not cheap. 4/5 Asda POTATO SALAD, 300g, 98p: THIS cold potato salad looked tasty in the tub and didn't fall down on flavour when I tried it either. Really nice spuds, not too chunky or too mushy and a good creamy consistency to the mayo sauce. There's lots of spring onions to add interest and while the coating is on the gloopy side, it suits the homemade feel of this recipe. Amazing value for money too. 5/5 Morrisons POTATO SALAD, 300g, £1.25: THIS cold potato and mayo combo also contains pieces of spring onion, which is a really nice idea instead of chives for a lovely sweet tang with all the creamy sauce. However, overall, I found this spud mix a little bit disappointing. All the ingredients are present and correct but it's rather bland to eat and left a nasty aftertaste in my mouth. There are better alternatives for this price. 2/5 Tesco POTATO SALAD, 300g, £1.25 (£1 Clubcard price): YOU certainly get plenty of potato for your pound, the coating is creamy and tangy, and it all tastes good. Adding chives is a nice touch and exactly what I would do if I were making my own from scratch – and I also liked the citrus tang from the lemon. The only downside I can find is that you can't reseal the container. 4/5 Aldi DELI POTATO SALAD, 300g, 89p: MADE with sour cream and lemon juice you get plenty of tatties in a thick and very rich sauce, which is tempered nicely with enough acidity. The cold potatoes are chopped in a mixture of sizes but one or two of mine felt rather firm. It's definitely a nice and filling salad for any barbecue buffet – and the cheapest! 4/5 Lidl MEADOW FRESH POTATO SALAD WITH YOGHURT, 1kg, £2.95: A WHOPPER of a container from Lidl, which is perfect for a larger gathering and offers brilliant value for money. It's also made with a yoghurt coating, which is a little bit different. There are very large chunks of potatoes in this so it's almost like having a proper side of spuds. Contains chives and a hint of chilli.
Irish Times
28-06-2025
- General
- Irish Times
Barbecue piri piri chicken thighs with coleslaw
Serves : 4 Course : Dinner Cooking Time : 40 mins Prep Time : 15 mins Ingredients For the piri piri sauce 2 onions, peeled and quartered 2 tomatoes, halved 5 garlic cloves, peeled 2 red chillis, whole 3tbs olive oil 1tbs honey Zest and juice of half a lemon For the dry rub: 2tbs smoked paprika 1tbs dried thyme 1tsp chilli powder 1tbs dried oregano 1tbs garlic powder 1tbs onion powder 8 boneless chicken thighs ½ white cabbage 2 carrots 2tbs mayo ½tbs wholegrain mustard ½tbs white wine vinegar Sea salt and black pepper Handful fresh parsley, chopped 1 red chilli, sliced 2 spring onions, sliced Preheat the oven to 220 degrees. Start by making the piri piri sauce. Place the onion, tomatoes, garlic and chilli on an oven tray and drizzle with the olive oil. Roast in the oven for 30 minutes at 220 degrees until golden brown and soft. Transfer to a blender, add the honey, lemon zest and lemon juice, and blend to a smooth sauce, then set aside. Reduce the oven temperature to 200 degrees. Mix the dry rub ingredients together in a small bowl, then season the chicken thighs evenly with the rub. Place the seasoned thighs on an oven tray and cook in the oven for 25 minutes at 200 degrees. While the thighs are in the oven, make the coleslaw. Remove the dense core from the cabbage, then very thinly slice the cabbage using a sharp knife or mandolin and place in a mixing bowl. Peel and grate the carrots and add to the bowl. In a small bowl, mix the mayo, mustard and vinegar together, then add it to the cabbage and carrot. Season with salt, pepper and chopped parsley and mix lightly until evenly combined, then set aside. Remove the thighs from the oven after 25 minutes and brush them with the piri-piri sauce. The thighs can be finished in the oven for a further five minutes at 200 degrees, but ideally place them on to a preheated barbecue on a high heat and cook for two to three minutes with the lid closed, then turn them and cook them on the other side for another two minutes with the lid closed until browned and charred. Then remove and allow to rest for five minutes before serving. To serve, spoon the coleslaw into a sharing serving bowl alongside the chicken thighs. Garnish with some sliced red chilli and spring onions.
CBS News
25-06-2025
- Entertainment
- CBS News
Coleslaw with a Twist recipe
Rania Harris is closing out her summer party and picnic food series with a side dish. She's showing Katie a recipe for cole slaw. Coleslaw with a Twist (Photo Credit: KDKA) Ingredients 6 cups coleslaw mix ½ Vidalia onion - very thinly sliced 3 cups diced pineapple, cut into a small dice 2 jalapeno chiles, finely chopped (⅓ cup), ribs and seeds removed to decrease the heat ½ cup chopped fresh cilantro leaves ¼ cup chopped fresh mint leaves ¼ cup extra-virgin olive oil ⅓ cup freshly squeezed lime juice Sea salt and freshly ground pepper to taste Directions: In a large bowl, combine coleslaw mix, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving Serves: 8
The Guardian
10-06-2025
- Lifestyle
- The Guardian
The secret to good coleslaw
What's the trick to great coleslaw?Chris, Paignton, Devon'Coleslaw is such an under-rated salad,' says the Guardian's Felicity Cloake, whose latest book, Peach Street to Lobster Lane, was published last week. 'Familiarity breeds contempt.' (As do those claggy tubs you get in supermarkets.) The whole point of coleslaw is that the veg has to be crisp, which is why Cloake shreds rather than grates the cabbage (a mandoline or food processor is helpful here). 'That will leave it less mushy. And, if you have the patience, shred the carrot, too.' Cloake tosses the two with salt, vinegar and a little sugar, then leaves the mix to sit: 'This both softens and seasons it.' Then, once drained, bring on the mayo: 'Don't go overboard, though – it should be lightly dressed rather than gloopy.' Conveniently, Jessica Prescott, author of Epic Salads: For Every Mood, Craving and Occasion, has been working on an essential coleslaw guide, and her dressing template goes like this: 'Two tablespoons of something creamy [mayo, sour cream, yoghurt], a tablespoon of something acidic [lemon or lime juice, apple cider vinegar], and citrus zest, if you like. A spoonful of mustard, honey or soy sauce can deepen the flavour.' If mayo is your 'something creamy', Richard Turner, chef/partner of Bodean's, advises adding some soured cream or creme fraiche, too, though Jack Croft, chef/co-owner of Fallow, Fowl and Roe, all in London, would ditch the white stuff altogether. He favours dijon mustard, a splash of good-quality vinegar, a drizzle of olive oil and a load of fresh herbs (chives, parsley): 'That'll be rich enough without feeling heavy.' Cloake often adds horseradish or mustard, plus finely chopped spring onion or chives. Another good tip for counteracting coleslaw that cloys comes from the queen of country herself, Dolly Parton. In her book DollyWood Presents Tennessee Mountain Home Cooking, she combines dill pickle brine with mayo, white vinegar and seasoning (and adds a minced pickle to the slaw, too). Whatever your poison, it's then time to prep the veg, Prescott says: 'Thinly slice a quarter of a small green, red, savoy or napa cabbage, soak in cold water, then spin dry for maximum crunch.' You could bolster things with grilled corn ('my absolute favourite'), carrot or cucumber: 'Grated, finely diced or thinly sliced all work, but if you're adding water-heavy veg, sprinkle with salt and let them sit first.' Soft herbs, 'finely chopped so they integrate rather than dominate', are non-negotiable, too, as is setting the lot aside for 15 minutes, so 'the flavours get friendly'. Once dressed, 'taste, taste, taste', Turner says, because 'a slaw's character changes over time'. And if you're not eating it straight away, Croft advises to cover and chill. 'Just before serving, season with salt and a good squeeze of lemon – this keeps the slaw fresh, bright and avoids clagginess.' There is, of course, a whole world of slaws beyond coleslaw. Start by mixing up the veg: Turner combines a shredded savoy, two finely sliced onions, a julienned granny smith, a thinly sliced green pepper, a jalapeño and chopped coriander and mint. 'Mix 100ml yoghurt, the juice and grated zest of two limes, some salt and sugar, and pour over the vegetables,' says Turner, who chills until ready to serve. 'I make one with ribboned mango tossed with sliced red onion, chilli and coriander,' adds Maria Bradford, food writer and chef/owner of Shwen Shwen in Sevenoaks, Kent, who brings that together with a lime and maple dressing. 'It's delicious with grilled meat or a whole baked bass or snapper.' The real takeaway here is that slaws are 'one of the most flexible dishes around', Prescott says, so do your worst: 'They're riffable and always satisfying.' Got a culinary dilemma? Email feast@
