Behind the Booklet: 50 Slaws

by in Food Network Magazine, June 1st, 2013

Classic Slaw Recipe
Slaws are the ultimate summer salad: They are fresh and crisp, can be prepared hours in advance and make the perfect companion to grilled foods. In Food Network Magazine‘s June booklet, you get 50 awesome slaws to fulfill all your summer needs. But because we here in the Test Kitchen have too many ideas for our own good, we had a few slaw recipes left over that just couldn’t fit into the booklet. One of them is particularly special because of its longevity: It’s delicious in the summer, but transitions wonderfully into the cooler months. The combination of pear, endive, red cabbage, maple, cranberries and pecans will feel as at home on your Labor Day table as it will in your Thanksgiving spread.

Pear Endive Slaw With Maple Dressing: Combine (4-5 cups) 1/2 head thinly sliced red cabbage with 1 tablespoon kosher salt for 1 hour. Rinse well and pat dry. Whisk 1 tablespoon Dijon mustard, 2 tablespoons champagne vinegar, 3 tablespoons maple syrup; add 1/4 cup oil. Toss on cabbage with 3 sliced endives, 2 sliced pears, and 1/2 cup each dried cranberries and toasted chopped pecans.

Similar Posts

Where to Eat Lunch in Chicago

When people hear “Chicago,” they think deep-dish pizza. But when we asked chefs for their favorite places to go for lunch in the area, the...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>