Recipes tagged with « Slaw »
Southern Fried Slaw
Crispy pancetta browns first, fat left behind—a flavor base. Sweet onions sweat until clear, fragrant. Hacked green cabbage joins, softening slowly, sizzling quietly. A splash of vegetable stock steams it tender, seasoning folded in. Pancetta returns, bits scattered, salty, smoky, binding the dish. Sub pancetta with smoked ham or turkey bacon if needed. Swapping chicken broth for veggie broth or mushroom stock changes the flavor depth. Timing depends on crispness of bacon, translucence of onions, softness of cabbage—not clocks. Watch color, texture, aroma. Adjust salt and pepper to taste before plating. Serve warm; good for weeknights or a side with fried chicken or grits.
Tangy Creamy Slaw
A creamy, crunchy cabbage and carrot slaw with a tangy twist using Greek yogurt and apple cider vinegar. Swapped parsley for cilantro and green onions for chives. Lightly sweetened with honey instead of sugar. Chill to let flavors marry but watch the crunch. Easy on prep but no shortcuts on tossing well. Serves a crowd, perfect for BBQs or weeknight sides.