This should be a summer food, but it’s too good to leave behind. Last sail of the season today — on the last day of November, Sunday after Thanksgiving. Looks to be a nice if brisk day on the water, and maybe a little busy getting out of the creek as the Frostbite Races are being held just outside, in front of the Naval Academy. This calls for a simple–to make, serve, and eat–lunch. Caroline will be down to make the famous Weenie Winks once she’s got under the bridge. I’m whipping up sides, including this fabulous slaw.
Working in the galley while your crew cuts through a race route can be exciting. Before you growl out the companionway about the uneven course, you might check out the porthole to see what it is they were avoiding with that last tack!
As we’ve mentioned before, recipes that can satisfy the hankering for a green salad but that don’t call for lettuce, which doesn’t keep well aboard, are favorites in a galley repertoire. Here, canned pineapple and chipotles in adobo plus cilantro give a unique flavor to the average cole slaw. In addition to the pineapple and chipotles, a bag of cole slaw mix, mayonnaise, some garlic, cilantro, and green onions are all you need.
Ah, another chance to sing the praises of my ulu and bowl! This rounded, palm-held knife and hardwood bowl made-to-fit it make such quick and easy and tidy work of chopping small amounts of herbs or aromatics. Chop a handful of cilantro…
…plus 3-4 garlic cloves and 2-3 chipotle chilis with a bit of their adobo sauce…
…until finely minced and mixable into a dressing.
Combine with 1/3 cup mayonnaise, 1 cup crushed pineapple and as much juice as you can drain from the can, 3 scallions finely chopped, and 1/2 teaspoon salt.
Taste the dressing for additional desired salt or heat (you can add more chipotle or just some hot sauce).
Stir in coleslaw mix to combine thoroughly. Let this chill for a bit in the icebox or somewhere safe in the cockpit if it’s colder than your icebox!
Today our Sweet and Smokey Slaw was served along side a childhood favorite, good ol’ fashioned Wiener Winks. Super easy: slice of bread, slice of cheese…and a hotdog.
Roll corners together and secure with a toothpick or two.
Pop onto a pre-heated 350 degree oven and bake until bread crisps and cheese melts, about 15 minutes.
Serve in a paper-lined basket and enjoy the races!
2 thoughts on “Sweet and Smokey Slaw”
That Cole Slaw is the best I’ve ever had. Made some again last night, Have a great ski trip!
Those dogs and slaw look insanely good!