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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Rogue Valley doctor runs for governor on climate change platform ... Our View: Learning to survive ... Techtoberfest event was a rousing success ... Rogue Valley doctor runs for governor on climate change platform ... Our View: Learning to survive ... Techtoberfest event was a rousing success ... Tammy Kelly: The South's favorite side dish — slaw Comment By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Apr. 22, 2015 at 8:44 AM Updated Apr 22, 2015 at 8:58 AM By Tammy Kelly More Content Now Posted Apr. 22, 2015 at 8:44 AM Updated Apr 22, 2015 at 8:58 AM » Social News It’s about time for barbecue season, and no respectable barbecue meal is complete without the slaw. Certainly, we all have our favorite southern coleslaw recipe, and my mom’s is definitely my favorite. But believe it or not, they’re many versions of the delicious veggie mixture. Give some of these a try at your next cookout. Ma Pat’s Coleslaw Ingredients: 1 head of cabbage, coarsely chopped 2-3 tablespoons cubed sweet pickles, drained Salt and pepper to taste 1 tablespoon vinegar 1 tablespoon sugar ½ cup Duke’s mayonnaise (add more or less to reach desired consistency) Add pickle cubes to chopped cabbage and salt and pepper to taste. Add vinegar and sugar, mix well. Stir in mayonnaise and refrigerate. Brussels Sprout Slaw with Pears, Bacon, Pecans and Blue Cheese Slaw ingredients: 1-2 pounds Brussels sprouts, trimmed 1 small pear or tart apple, chopped 2 slices bacon, cooked until crispy and crumbled 1/2 cup chopped walnuts or pecans, toasted 1/4-1/2 cup crumbled blue cheese Dressing ingredients: 1/4 cup olive oil 2 tablespoon cup grainy Dijon mustard 2 tablespoon lemon or lime juice 2 tablespoon apple cider vinegar 1 tablespoon sugar In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8- to 1/4-inch slicing disk, or cut them all thinly by hand. Transfer to a large bowl. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the apple, bacon, walnuts and blue cheese. Greek Yogurt Coleslaw Ingredients: ½ cup nonfat plain Greek yogurt 3½ tablespoons cider vinegar 3 tablespoons sugar 1 teaspoon kosher salt ⅛ teaspoon black pepper 6¼ cups shredded cabbage In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Yields 4 ½ cups. Cover and refrigerate until using (preferably at least 30 minutes). Sweet Potatoes and Cabbage Slaw Ingredients: 2 tablespoons canola oil 1 tablespoon lime juice 1 1/2 teaspoons toasted sesame oil 1/2 teaspoon salt 3 cups coarsely grated peeled sweet potato, (about 1 large) 3 cups thinly shredded Napa, or Savoy cabbage 4 scallions, trimmed and thinly sliced 1 teaspoon finely minced jalapeno pepper with seeds (optional) Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and jalapeno, if using; toss to combine. Serve immediately. Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving. Bell Pepper Slaw Ingredients: ½ cup thinly sliced red bell pepper strips 1/2 cup thinly sliced green bell pepper strips 1/4 cup finely chopped seeded jalapeño pepper 1/3 cup chopped green onions 1 (10-ounce) package angel hair coleslaw (about 6 cups), or a head of cabbage 1/4 cup white wine vinegar 2 tablespoons fresh limejuice 1 teaspoon sugar 2 teaspoons canola oil 1/2 teaspoon salt 1/4 teaspoon white pepper Place first 5 ingredients in a large bowl, tossing to combine. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat Southwestern Slaw Ingredients: 1 head of cabbage, shredded 2 carrots, shredded 1 red bell pepper, sliced very thin and cut in smaller pieces 2 green onions, sliced 2-3 ears grilled corn (kernels sliced off) or 1/2 cup frozen corn (defrosted) handful of chopped cilantro 1 cup chipotle or spicy ranch dressing 2 tablespoons mayo A few splashes apple cider vinegar fresh ground pepper In large bowl combine ranch dressing, mayo, vinegar and black pepper. Taste for seasoning. Add vegetables (minus cilantro) and toss until fully dressed. Refrigerate for 2 hours or until chilled. Toss in cilantro right before serving. Mexican Coleslaw Ingredients: 6 cups very thinly sliced green cabbage, (about 1/2 head) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Broccoli Slaw Ingredients: 4 slices turkey bacon 1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds) 1/4 cup low-fat or nonfat plain yogurt 1/4 cup reduced-fat mayonnaise 3 tablespoons cider vinegar 2 teaspoons sugar 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped 1/2 cup finely diced red onion, (1/2 medium) Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. Drain bacon on paper towels. Chop coarsely. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time. Crunchy Bok Choy Slaw Ingredients: 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons Dijon mustard 1/4 teaspoon salt 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed) 2 medium carrots, shredded 2 scallions, thinly sliced Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing. Tammy Kelly is director of the Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or [email protected]. By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Apr. 22, 2015 at 8:44 AM Updated Apr 22, 2015 at 8:58 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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