Tangy Mustard Coleslaw

It seems like for the last few weeks I’ve seen Facebook status after Facebook status counting down the days until the end of school year. Friends that are teachers, parents and students… they’re all ready for summer! As far as school goes, I’m not quite as lucky. The BSN program I am in has classes that run through the summer. I could technically take it off, but I’d rather get my degree a few months earlier! Still, there are lots of things about summer that I am looking forward too. Warm (and hot!) weather, the tomato plants we have growing on our balcony, the abundance of in-season fruits, and of course summer BBQ type foods.

One of my top 10 favorite foods of all time is barbeque pulled pork. I can’t think of time when I was NOT in the mood (or easily swayed into the mood) for pulled pork. Especially after I discovered my new favorite rub and sauce last summer. And, to me, it’s not a proper pulled pork sandwich if there isn’t a fairly healthy heap of coleslaw on top.

I think there are a fair amount of people out there that think that they don’t like coleslaw. One of the biggest reasons I hear for people not liking it is the loads of mayonnaise that goes into many slaws. But people, there are LOADS of coleslaw recipes and many have little to no mayo. And to be honest, those are often the tangy kind that win my heart. Like this Tangy Mustard Cole Slaw.

The first time I made this recipe with the small amount of mayo it called for. This time I suspected since the amount was so small and the purpose was really to add just a hint of creaminess that I could replace it with Greek yogurt or sour cream and it would still work. And it did. If you think you don’t like coleslaw, give this one a try! It’s tangy and creamy and delicious, the perfect topper for a pulled pork sandwich!



Tangy Mustard Coleslaw


Ingredients
7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple)
1/3 cup thinly vertically sliced red onion
1/2 cup grated carrot
1/4 cup apple cider vinegar
2 Tbsp sugar
2 Tbsp whole-grain mustard
2 Tbsp Greek yogurt, sour cream, or reduced-fat mayonnaise
1/4 tsp celery seed
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Salt to taste

Directions
In a large bowl toss together the cabbage, red onion, and carrot.  In a glass liquid measuring cup, whisk together the vinegar, sugar, mustard, yogurt, black pepper, and red pepper. (Wait until just before serving to add the salt, otherwise it can pull the water out of the cabbage and make everything runny). Pour the dressing over the cabbage mixture and toss to evenly coat. Cover and chill for at least 20 minutes before serving. Just before serving, add a sprinkle of salt to taste.

Adapted from Cooking Light June 2008, via My Recipes

So You Grew a Garden…Now What? 1

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

For a month now I have been patiently waiting to find a ripe vegetable in my garden that is ready to pick. Finally, when I went to water the garden yesterday, I saw a cucumber through the big beautiful green leaves. When I went to pick it I was even more excited to find that there was another one just a few inches away! Every year I am always amazed at how quickly a vegetable will grow. One day you’ll see a little cucumber that’s a measly 2 inches and then the next day, BAM, it’s a full grown cucumber and that’s exactly what happened! We planted several different kinds of cucumbers and the 2 that were ready yesterday were an English style, so they were long and skinny. (We also planted a pickling variety so you can except a pickle recipe in the series!)

It really was perfect that a cucumber was the first vegetable that was ready because over the weekend I thought of a recipe idea and it has been on my mind ever since. This recipe would also be great with fresh garden tomatoes but mine are still all green, so I bought one from the store. Hopefully it will be my last store bought tomato of the summer!

So You Grew a Garden… Now What? – Recipe #1
Cucumber and Tomato Salad

Salad Ingredients

1 cucumber, peeled and cut into bite size pieces
1 tomato, cut into bite size pieces
1/4-1/2 small red onion, cut into 1 inch strips
2 tbsp crumbled feta cheese

Dressing ingredients

3 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1/2 tsp dry oregano
salt and pepper to taste
juice of half of a lemon

Directions

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.