Today is the first of the month and normally that means a bonus recipe for blog subscribers only. But this month, the first falls on a regularly scheduled blog Sunday so we have a special recipe for all of our Ankarsrum USA Blog guests. This recipe will also give you a taste of what our bonus recipes are like.
Today is also special because July 4th is just a few days away and with it comes a celebration of our nation’s birth. July 4th for our family is filled with great food and tons of board games and a wonderful day spent with great friends. This coleslaw recipe will be one you will want to add to your holiday menu for sure.
A special note, this is not my original recipe but my take on a coleslaw recipe by my beautiful friend and founder of S.A.L.T. Sisters, Charmane Andrews Skillen. Her Key West Seafood Rub & Seasoning is the perfect blend of unrefined salt, citrus, ginger and spice which gives this coleslaw a new and refreshing zing.
For a big shredding job like coleslaw, there’s nothing better than the Vegetable Cutter Attachment (also known as The Slicer Shredder) for the Ankarsrum Assistant. This is hands down one of my favorite attachments and it made quick work of my red cabbage and rainbow carrots. I tried the regular grating drum first but decided that the cabbage was too fine. I switched over to the slicing drum and was much happier.
I could have switched back to the grating drum for my rainbow carrots but I actually liked the nice big slices the slicing drum created. For a quick tutorial of how to assemble and use the Vegetable Cutter Attachment, click HERE.
One of my favorite ingredients in this coleslaw dressing is the white or golden balsamic vinegar. It has become my go to vinegar for all my salad dressings. It is a little sweet and has a beautiful golden color. I found mine at just my regular supermarket right next to the regular balsamic vinegar.
The original recipe calls for mayonaise as well as sour cream but I think you could easily use all mayo to create a dairy free coleslaw.
The original recipe (shared below) called for cranberries, almonds and Spanish olives. I’m not an olive fan so I opted for a sweeter substitute of golden raisins.
Once everything is mixed together, the flavors meld better if you let it sit, refrigerated, up to 3 hours before you are ready to serve, or can be made a few days in advance. I do recommend adding a bit of cranberries, raisins and almonds on top just before serving. This way your guests know exactly what they are about to enjoy!
I’ll give Charmane’s original recipe first, with my take listed after. Hope you enjoy this month’s “bonus” recipe. Be sure to subscribe to our blog and you will receive a new bonus recipe on the first of each month.
As always, please let us know if you give this or any of our other recipes a try. We’d love to hear your take on each recipe and if any of our recipes have become a family favorite. Enjoy!
Charmane’s Key West Coleslaw with Spanish Olives
- 1 bag (7-ish cups) shredded cabbage with carrots
- 1/2 cup red onion, thinly sliced
- 1 (5.75 oz) jar Spanish olives, chopped
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp. Dijon mustard
- 1-2 Tbsp. s.a.l.t. sisters Key West Seafood Rub
- 3 Tbsp. white balsamic vinegar (aka golden balsamic vinegar)
Combine cabbage, red onion, olives, cranberries and almonds in a bowl.
Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate. The longer it sets, the more the flavors will meld. The slaw can be prepared up to 6 hours ahead. Keep refrigerated.
Red Cabbage and Carrot Coleslaw
- 1 small head of red cabbage, cored and cut into slender wedges
- 12 oz. baby rainbow carrots
- 1/2 cup cranberries, plus extra for topping
- 1/2 cup golden raisins, plus extra for topping
- 1/4 cup sliced almonds, plus extra for topping
- 1/4 cup mayonnaise
- 1/2 cup sour cream (or increase mayonnaise for a dairy free version)
- 1 tsp. Dijon mustard
- 2 Tbsp. s.a.l.t. sisters Key West Seafood Rub
- 3 Tbsp. golden balsamic vinegar
Position Vegetable Cutter Attachment onto the Ankarsrum base and install the slicing drum. On the highest speed, slice the cabbage and carrots into a large bowl and set aside.
In a small bowl or blender, mix together the dressing ingredients. Pour dressing over slaw, top with dried fruit and sliced almonds. Mix together, cover with plastic wrap and place in the refrigerator until ready to serve.
Just before serving, top with a bit more cranberries, raisins and almonds.