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Irish Style Coleslaw

March 14, 2012
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Irish ColeslawIt is time to cook up some corned beef and cabbage- it is that time of year. The time has changed and spring is in the air- we are almost there…
So, how does an Indian cook celebrate St. Patrick’s Day?? Well, I wasn’t very sure a few days ago. I was planning on wearing green (which is usually the only thing I do most years), and maybe visiting our local pub for a full Irish breakfast- yum! I will forego the green beer as I am not a beer gal but will devour the rest..
How should I honor the Irish tradition? It is a busy week and I was not up for a very complicated recipe with a big commitment- so I decided to make something simple. I was thinking of doing burgers for dinner and decided on making an Irish style coleslaw. I love a well made coleslaw but usually find myself shying away from it at restaurants. Mostly the salad is bland and old tasting- so I don’t eat it.
I was determined to make a delicious coleslaw and noticed a typical Irish coleslaw is usually made without mayonnaise- although I did come across some recipes with a tad bit added. I decided to eliminate it in my recipe. I made it easy for myself and bought a pack of shredded green cabbage. I looked for the rest of the ingredients in my fridge. I had green onions, sweet red peppers and Dijon mustard. I also added half an apple as I saw most of the recipes included some kind of an apple. I also added some apple cider to the dressing to mimic the flavor in the salad.

The coleslaw was a big success. I made Greek style burgers – yes, I know that is a weird combination, but it all complemented each other really well. The cabbage was delicious with the tangy dressing, the apple provided a delicious crunch and the green onions and red pepper were just right.. enjoy!

Dressing

  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 2 tablespoons apple cider
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • Salt
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar, apple cider and honey. Drizzle the olive oil while whisking the dressing. Add salt and pepper. Keep aside.

  • 2 cups shredded green cabbage
  • ½ cup green onions, chopped
  • ½ cup sweet red pepper, chopped
  • ½ large Braeburn apple, chopped

Add the cabbage, green onions, red pepper and apple into a medium bowl. Add the dressing, toss well and check for seasonings. Serve with a burger or any meat.

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4 Comments
March 16, 2011 at 6:43 AM

I’m making this tomorrow!

PS – For a good St. P dinner, I recommend Egan’s Pub in Montclair. I love their fish and chips! So light! For dessert, I have Irish coffee–they make it beautifully! (I have this only on St. P’s Day!) Just get there by 5PM, unless you like a bit of chaos.

March 16, 2011 at 7:02 AM

Thanks for the recommendation, Kathleen. I will have to check it out… especially the Irish coffee!!!

Cathy.
March 15, 2012 at 9:01 AM

Monica – Do you go to St. James Gate in Maplewood for your Irish Breakfast?

March 15, 2012 at 9:07 AM

Hi Cathy, I have in the past. I feel their food is going downhill and I have not eaten there in a while. How about you?

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