From Chef Ric Orlando: Two Great Slaw Recipes for Your Memorial Day Cookout

  |  May 22, 2015
NWHC

New World Home Cooking, Saugerties

Meat on the grill is the name of the game for most outdoor cookouts, but if you get asked to bring a side, may we suggest one of these? Our friend and contributor Chef Ric Orlando, owner/chef of New World Home Cooking in Saugerties and New World Bistro Bar in Albany, shared with us the following recipes for a dynamite cole slaw. The first offers a curry spicy sweetness that goes well with salty proteins, while the second is a New World mainstay and is all about the horseradish. Have a wonderful holiday weekend, everyone, and bon appetit!

CURRY APPLE SLAW

Makes a 2 quart batch.

This stuff is addictive. It is mildly spiced, sweet and sour and is great with fried fish, chicken, seitan or tofu, charcuterie and other salty things. 

Half a head green cabbage, shredded thinly

2 large carrots — grated

2 tart apples, julienne thin, peeled or not, your choice

1 red onion  medium — sliced paper thin

small bunch cilantro — chopped

DRESSING

Whisk all ingredients together

2 tablespoon Madras curry powder

2 tablespoons  cilantro — chopped

1 teaspoon  garam masala

1 teaspoon  garlic — minced

1 teaspoon  dried ginger powder

2 teaspoons  kosher salt

1 teaspoon  turmeric

1 tablespoon  lemon juice

1/2  cup  cider vinegar

1/2 cup  granulated raw or white sugar

1/4 cup sunflower or other neutral flavored vegetable  oil

——

NO-MAYO HORSERADISH SLAW

Makes a lot.

This addictive slaw is New World Home Cooking’s go to for all kinds of BBQ. It is sweet and pungent and lasts forever in the fridge

1/2 head shredded red or white cabbage

1 red onion, shaved thin — approx 4 cups

1/2 cup freshly grated horseradish or 1/2 cup prepared horseradish

DRESSING

1/2 cups raw or granulated sugar

4 tablespoons dijon mustard

1/2 teaspoon celery seed

1 teaspoon kosher salt

1 tablespoon black pepper

1 cups cider vinegar

1/4 cups veg oil

2 tablespoons ground coriander or cracked coriander seeds

For dressing: Whisk together sugar, mustard, celery seed, horseradish, coriander, salt, pepper, oil and vinegar. Toss well with veggies, massaging it in well.

MIX dressing ingredients first.

Massage into vegetables.

Let flavors hang out for an hour or so at room temperature before either serving or storing in the fridge. Lasts 10 days refrigerated.

About Kandy Harris

Kandy is a writer and musician/music teacher living in Saugerties, NY.

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