Best 5 Ember Roasted Slaw With Mint Recipes

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**Discover a symphony of flavors in the Ember Roasted Slaw with Mint, a delightful side dish that elevates any meal with its vibrant colors and refreshing taste.**

Prepared with a medley of crisp cabbage, carrots, and red onion, this slaw is roasted in a hot oven until tender yet slightly charred, infusing it with a smoky, caramelized flavor. The addition of fresh mint adds a burst of aromatic freshness, while the tangy dressing made with mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar brings it all together, creating a harmonious balance of sweet, sour, and savory. Indulge in this easy-to-make slaw as a perfect accompaniment to grilled meats, fish, or as a standalone salad. This article also offers variations of the slaw, including a vegan version and a recipe for a spicy avocado-based dressing, providing options to cater to diverse dietary preferences and taste buds.

Here are our top 5 tried and tested recipes!

KALE AND RED CABBAGE SLAW WITH WALNUTS



Kale and Red Cabbage Slaw With Walnuts image

I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings, appetizer

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
1/4 cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tablespoon walnut oil
1/4 cup plain yogurt
Freshly ground pepper

Steps:

  • Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
  • Add the cabbage and walnuts to the kale and toss together.
  • In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

LOWCOUNTRY PICKLED COLESLAW



Lowcountry Pickled Coleslaw image

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.

Provided by Kim Severson

Categories     salads and dressings, side dish

Time 15m

Yield 8 servings

Number Of Ingredients 12

5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

Steps:

  • Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
  • Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
  • Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams

BUTTERMILK GREEN GODDESS SLAW



Buttermilk Green Goddess Slaw image

This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.

Provided by Melissa Clark

Categories     easy, salads and dressings, slaws, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 ripe avocado, pitted and cubed
3/4 cup buttermilk
1/4 cup freshly squeezed lemon juice
2 oil-packed anchovy fillets
2 scallions, sliced
1 garlic clove, peeled and smashed
1/4 cup chopped parsley leaves and tender stems
3 tablespoons chopped chives
2 tablespoons chopped tarragon leaves
2 tablespoons extra-virgin olive oil
1 tablespoon chopped basil leaves
Salt and freshly ground black pepper, to taste
4 cups thinly sliced green cabbage (about 1/2 a small head)
4 scallions, thinly sliced
1 jalapeño, seeded, if desired, thinly sliced
1/4 cup chopped cilantro, plus more for garnish

Steps:

  • Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
  • Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
  • Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

SAVORY BURMESE SLAW



Savory Burmese Slaw image

Fermented tea leaves are one of Myanmar's favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.

Provided by Sam Sifton

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 small heads savoy cabbage, cored and sliced into thin shreds
4 shallots, peeled and sliced very thinly
1/2 cup lime juice
3 tablespoons pickled or fermented tea leaves, chopped
6 cloves garlic, peeled and minced
3 tablespoons mint leaves, torn

Steps:

  • In a large bowl, combine cabbage and shallots and mix well to combine.
  • In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.
  • Add dressing to slaw, and mix to combine.
  • Add mint leaves to slaw, mix lightly and serve.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams

EMBER-ROASTED SWEET POTATOES



Ember-Roasted Sweet Potatoes image

Let the campfire burn down to make these ember-roasted sweet potatoes, or sweet potatos rescoldo, which are a smoky delight served with butter or gremolata.

Provided by Francis Mallmann

Time 1h

Number Of Ingredients 13

4 equal-size sweet potatoes, scrubbed
4 Tbsps. unsalted butter
Fleur de sel
Crushed red pepper flakes
A handful of fresh parsley leaves, chopped
¼ cup chopped fresh mint leaves
⅓ cup (35 g) chopped toasted almonds or walnuts
½ cup (118 ml) extra-virgin olive oil, plus more for drizzling
¼ tsp. honey
Grated zest of 1 lemon
Coarse salt and freshly ground black pepper
Fleur de sel
1 cup (237 ml) plain yogurt, chilled

Steps:

  • Prepare a fire and let the charcoal burn down to a bed of embers, coals, and ashes for rescoldo. If cooking indoors, preheat the oven to 375°F (190°C).
  • Bury the sweet potatoes in the embers, coals, and ashes, making sure they are completely and evenly covered. Roast until they are tender all the way through. If cooking indoors, arrange the sweet potatoes on a sheet pan and roast for about 45 minutes, or until tender all the way through. The cooking time will vary depending on the size of the sweet potatoes: after about 20 minutes, part the embers with long-handled tongs and try to pierce a sweet potato all the way through with a long bamboo skewer. It will probably meet with some resistance toward the center and feel about half baked. Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
  • Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
  • If serving simply with butter and crushed red pepper flakes, split the sweet potatoes open, add a tablespoon of butter to each, and season to taste with fleur de sel and red pepper flakes. Otherwise, omit the butter, fleur de sel, and red pepper flakes, and continue to the next step.
  • If serving with yogurt and almond-mint gremolata, make the gremolata while the potatoes are roasting. Whisk together the parsley, mint, almonds, olive oil, honey, and lemon zest in a small bowl. Season to taste with salt and pepper. Set aside.
  • When the sweet potatoes are done, cool them very slightly, then cut them crosswise in half. With your fingers protected by a dish towel, slowly push the skin inward so the insides explode up from the top. Transfer the sweet potatoes to serving plates. Sprinkle with fleur de sel to taste, drizzle with olive oil, and add a large spoonful of cold yogurt to each potato. Spoon some gremolata over the yogurt and serve the rest on the side.

Tips:

  • Choose the right cabbage: For the best results, use a firm head of green or red cabbage. Napa cabbage can also be used, but it will have a milder flavor.
  • Slice the cabbage thinly: This will help it cook evenly and absorb the marinade better.
  • Use a variety of vegetables: Feel free to add other vegetables to your slaw, such as carrots, celery, bell peppers, or radishes.
  • Make the marinade ahead of time: This will allow the flavors to meld and develop.
  • Don't overcook the slaw: It should be tender-crisp, not mushy.
  • Serve the slaw immediately: Or, chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This ember-roasted slaw is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy cabbage, give this recipe a try!

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