(Chicago) -  I am confronted with a dilemma. I am inviting friends for a small BBQ party and I don’t want to serve rice, for a change. I know one or two Filipino guest will hate me but I don’t want this party to appear like an ordinary dinner of “ulam” (viand) with rice. Besides, almost all parties hosted by Pinoys here in Chicago serve Filipino food. So this time around, I want it to look like a real western BBQ party.

We have some hotdogs, burgers, buns, corn, potatoes and all sorts of meat. All carbs and protein; I need something fresh and green, salad perhaps. But what kind?  Walking around my apartment, I saw some local papers lying on the table and a loose page peaking out of the pile caught my attention—a KFC coupon. And in that piece of paper, an image is glittering—coleslaw. Gotcha! I am making coleslaw.

I have never made slaws before. Actually, I don’t ever care about it every time I dine out when it comes as a side. But I think it is a perfect and refreshing side dish to grilled meat. Its tang will cut through the richness of the meat, or should I say fats, while bringing some fresh and healthy crunch.

I intended to make

coleslaw as a side dish but I saw a friend making it a condiment to his grilled hotdog on bun. I tried it and it tasted great. Well, it should naturally work since there is mayo and mustard in the dressing. All the more my decision to make coleslaw is validated: It can be a side dish, an appetizer, a condiment or a garnish—however you want it.

Ingredients:

  • 1 medium green cabbage
  • 1 small red cabbage
  • 2 medium carrots
  • 1 cup mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons grated onion
  • 2 tablespoons white vinegar
  • 1 tablespoon mustard
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon sugar

Shred the cabbages and carrots using food processor.  If you don’t have one, you can thinly shred them with a sharp knife. Put shredded veggies in a big bowl and set aside. In a separate medium bowl, make the dressing. Combine the rest of ingredients and mix thoroughly.

Put half of dressing on the veggies and toss very well. Add the rest of dressing and then toss again. You may add dressing part by part until you reach the desired amount. Some people like their slaw wet and some a little dry.  Chill in the fridge before serving.

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