Summer BBQ Slaws by Ric Orlando

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Summer's here and it's BBQ Time.
There is always lots of meat, but the sides are where your cheffing skill will shine! 
These two slaws are both mayo free and stunningly delicious!
You can make them a couple of days in advance or just whack em out on your way out the door!


CURRY APPLE SLAW

Makes a 2 quart batch.
This stuff is addictive. It is mildly spiced, sweet and sour and is great with fried fish, chicken, seitan or tufu, charcuterie and other salty things

  half a head green cabbage, shredded thinly
  2  large carrots -- grated
2 tart apples, julienne thin, peeled or not, your choice
  1  red onion  medium -- sliced paper thin
  small bunch  cilantro -- chopped
                        DRESSING
Whisk all ingredients together
 2 tablespoon Madras curry powder
2  tablespoons  cilantro -- chopped
  1  teaspoon  garam masala
  1  teaspoon  garlic -- minced
  1 teaspoon  dried ginger powder
  2   teaspoons  kosher salt
  1 tablespoon  lemon juice
  1/2  cup  cider vinegar
  1/2 cup  granulated raw or white sugar
1/4 cup sunflower or other neutral flavored vegetable  oil

NO-MAYO HORSERADISH SLAW

This addictive slaw is New World Home Cooking;s go to for all kinds of BBQ. It is sweet and pungent and lasts forever in the fridge
1  medium head shredded red or white cabbage
1  red onion, shaved thin -- approx 4 cups
1/3 cup freshly grated horseradish or 1/4 cup prepared horseradish

DRESSING

‘ 1/2  cup  raw or granulated sugar
  4 tablespoons dijon mustard
2 tablespoons  ground coriander or cracked coriander seeds
1/2 teaspoon celery seed
  1   teaspoon  kosher salt
  1   tablespoon  black pepper
  1   cup cider vinegar
1/4   cup  sunflower oil or other neutral flavored veg oil



For dressing: Whisk together sugar, mustard, coriander, celery seed, horseradish, coriander, salt, pepper, oil and vinegar.    Toss well with veggies, massaging it in well.


  
                                   

MIX dressing ingredients first.
Massage into vegetables.
Let flavors hang out for an hour or so at room temperature before either serving or storing in the fridge. Lasts 10 days refrigerated.


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