Best 2 Savory Coleslaw Recipes

Savory Coleslaw image

Provided by Lorrie in Montreal

Categories Savory

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cabbage, shredded
2 small carrots, grated
1 red pepper, finely diced
1 cucumber, peeled, finely diced
1/4 red onion, finely diced
2 stalks celery, finely diced
1 1/4 cups light mayonnaise
2 tablespoons olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
fresh ground black pepper

Steps:

Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw image

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 16

Six 12-ounce bottles pale lager beer
4 tablespoons Old Bay Seasoning
4 bay leaves
10 whole black peppercorns
1 teaspoon red pepper flakes
2 tablespoons kosher salt
12 blue crabs (preferably male)
Sweet 'n' Savory Coleslaw, optional, for serving, recipe follows
3/4 cup mayonnaise, or to taste
2 tablespoons sweet pickle relish
1/4 teaspoon salt
1/4 cup sugar
3 cups peeled and shredded carrots
One 3-pound head of green cabbage, shredded
1/4 cup thinly sliced scallions, green part only
1/4 teaspoon celery seed

Steps:

In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
Refrigerate for at least 4 hours and mix again just before serving.