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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Medford mushroom grow suspect facing federal child porn charges Residents say Sugar Pine Mine supporters sully Josephine County's reputation Travel boosting Oregon economy more than ever 14th annual Bikers Have Heart Yahtzee Run set for May 9 Man arrested for stealing keys, truck, fuel from Lithia car lot Crime, Courts and Emergency Services Medford mushroom grow suspect facing federal child porn charges Man arrested for stealing keys, truck, fuel from Lithia car lot Emergency services Medford robbery suspect arrested after pursuit in Bend Dispose of documents and prescription drugs safely on Saturday Politics and Elections Arthur I. Cyr: Cuba’s enduring challenge to American foreign policy – and American politics Gov. 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Mangino: Faulty hair analysis has far-reaching implications Granlund cartoon: Paging Dr. Oz Our View: Buildings belong with the Jackson County Library District Letters to the Editor, April 24 Michael Gerson: 'The Road to Character' starts with humility Editorials Our View: Buildings belong with the Jackson County Library District Our View: Public's right to film police should be protected Our View: Raises for Jackson County officials — again Other Views: Delay edible marijuana products for safety Our View: The rule of law vs. armed confrontation Letters to the Editor Letters to the Editor, April 24 Letters to the Editor, April 23 Letters to the Editor, April 22 Letters to the Editor, April 21 Letters to the Editor, April 20 Columns Michael Gerson: 'The Road to Character' starts with humility Dana Milbank: The right's new claim: same-sex marriage is deadly Kathleen Parker: Mr. Hughes goes to Washington Esther Cepeda: What happens in Latin America should be reported Kathleen Parker: Presidential election 2016: The woman trap Guest Opinions Guest Opinion: This Earth Day, we celebrate the Northwest Forest Plan The Medford School Board was wrong: 'American Pageant' is a political agenda, not history The Medford School Board was right: 'American Pageant' is a fine book, and the board did its homework Guest Opinion: Removing barriers to walking, biking benefits everyone Guest Opinion: Conversion therapy on LGBT youth is child abuse Lifestyle Latest stories Community blog: 'Good' sushi may be more rare than real wasabi Anniversary: Bobbie and Don Mills celebrate 60 years together Anniversary: Wayne and Shirley Tinnin celebrate 50 years together Community blog: Jackson County Votes to Pay Wildlife Services: the War on Wildlife continues ENGAGEMENT: Sellers-James Food Community blog: 'Good' sushi may be more rare than real wasabi Community blog: Oregon Breweries to grow or seriously to grow? The joy of true wasabi Season Stepp: Veggie treat hidden deep inside artichokes Tammy Kelly: The South’s favorite side dish — slaw Home and Garden Costa Living: Basking in flower power Garden Cameos: Spring is time for azaleas in the garden Dear Monty: Seven costly mistakes of new real estate investors Paul Rogers: Enjoy convenience of container gardening Home Help: 3 quick, easy kitchen and bath upgrades Health Health Watch: Tips for protecting your eyes Dr. Jeff Hersh: Could severe cramping mean endometriosis? Dr. Murray Feingold: Is pre-op testing for cataract surgery necessary? Community blog: What about Lucy? 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Restaurant inspections: April 19, 2015 Siam Cafe offers 'mild' to 'very spicy' Thai cuisine Restaurant inspections, April 12, 2015 Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Medford mushroom grow suspect facing federal child porn charges ... Residents say Sugar Pine Mine supporters sully Josephine County's reputation ... Travel boosting Oregon economy more than ever ... Medford mushroom grow suspect facing federal child porn charges ... Residents say Sugar Pine Mine supporters sully Josephine County's reputation ... Travel boosting Oregon economy more than ever ... Tammy Kelly: The South's favorite side dish — slaw By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Apr. 22, 2015 @ 8:44 am Updated Apr 22, 2015 at 8:59 AM By Tammy Kelly More Content Now Posted Apr. 22, 2015 @ 8:44 am Updated Apr 22, 2015 at 8:59 AM » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> 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 MailTribune.com By Tammy Kelly More Content Now Posted Apr. 22, 2015 @ 8:44 am Updated Apr 22, 2015 at 8:59 AM » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » 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. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs 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. 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