Red White And Blue Coleslaw #SundaySupper ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 1:30 AM by Nikki @ NikSnacks in , , , , , , ,    11 comments
This post is coming to you from sunny, yet chilly Albuquerque, New Mexico! I'm here with my family on a well-deserved, long-awaited vacation. I'm looking forward to sleeping (a lot), eating (a lot) and taking in the sights and sounds of the desert high country.

Since Memorial Day weekend is the unofficial start of summer, I bet you're thinking about going to the pool. buying flip flops, sunscreen and firecrackers; collecting recipes for cookouts, planning vacations with the whole family and summer camp enrollment for the kids.

The real reason behind Memorial Day is to remember the members of the American armed forces who have fallen while serving. A simple way to commemorate this federal holiday is to flood the 'net with recipes that bleed red, white and blue--our nation's flag's colors.

This week I'm sharing a new recipe that I was inspired to create by one of America's newest citizens, Simon Majumdar.



"OMG, I know him!"

Simon is best known as the big, bad, bald judge on Cutthroat Kitchen, Iron Chef America and a myriad of other network culinary shows. I had the pleasure of meeting Simon last fall in Las Vegas and I kept his business card he handed to me under the twinkling lights of Downtown Las Vegas. Fast-forward to 3 months ago and Simon announced an impromptu book tour to promote his newest book, "Fed, White and Blue". I jumped at the chance to invite him to my hometown and show him how really amazing Winston-Salem is.

I created two events: a laid-back plated dinner and an informal, backyard barbecue featuring a couple of the city's great chefs that I respect and admire. Let me tell you: IT WAS A SUCCESS!


My goal was for 40 people to pre-pay for tickets. I got 44 AND we had some people walk-up and purchase tickets the day of the cookout, too. Simon and I came up with an excellent menu:

*Tandoori Chicken Skewers
*Pork Vindaloo 
*Pickled shrimp with grilled ciabatta and spicy aioli
*Hot Smoked Salmon Fillet atop Ragout of Pork Belly, Black-Eyed Peas, Charred Corn, & Caramelized Fennel; with Fiery Sweet Tomato Jam
*Paprika Potato Salad
*Macaroni Salad
*Baked Beans
*Red, White And Blue Coleslaw



So this coleslaw--let me tell you about it:


I live in a part of North Carolina where Lexington-style barbecue is king. It's always pork shoulder, or pork butt and cooked in or drizzled with a vinegar-based sauce that is seasoned primarily with ketchup, vinegar, and black pepper. It is most common in the Piedmont or central and western parts of the state. The same sauce for the barbecue is used as the seasoning base for the "red slaw" (also called barbecue slaw), that accompanies the barbecue. Instead of mayo, we season our slaw with ketchup or barbecue sauce and it's the best coleslaw in the world. Now, this red, white and blue coleslaw is a play off Simon's book title "Fed, White, and Blue". I added red wine vinegar, sugar and dried blueberries to chopped cabbage to play off the spicy undertones of Simon's pork vindaloo and tandoori chicken. It worked. It worked so well that I keep getting messages and emails from people to ask for the recipe.

So here you go:

Red White And Blue Coleslaw
Yield 5 cups, Serves 8

4 cups finely shredded cabbage
1/3 cup red wine vinegar
1/3 cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes
2 cups dried blueberries

Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and salt and pepper until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.



I'm not the only one commemorating and celebrating Memorial Day today. Celebrate red, white and blue with the rest of the Sunday Supper crew and remember the real reason for the day!

Food Using One Color Red Food
White Food
Blue Food
Food Using Two Colors Red and White Food
Blue and White Food
Red, White and Blue Food
5 Tips for Potlucks by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

11 comments:

Renee Dobbs said...

What a great day for you! Congrats on the successful event. And great cole slaw too. Nice twist with the blueberries.

Liz Berg said...

What a delicious patriotic twist on coleslaw! And you are such an inspiration--way to go on two successful events!

Foodie Stuntman said...

Oh wow, I'm a little star struck. How cool that you got to work with Simon! Your cole slaw looks delicious and thank you for participating this week!

Bobbi Burleson said...

Sounds like it was an amazing event. I am so jealous that you got to meet Simon!

Shaina Wizov said...

I am SO jealous! I love love love Simon. Sounds like an incredible event and congratulations on it being such a success.

Susan Pridmore said...

Oh I love BBQ slaw!! And yours with the blueberries looks really wonderful! Great contrast in flavors.

Sue Lau said...

I love the dried berries in this! Perfect!

Kelly @ Tasting Page said...

Such a festive and creative idea. I love it!

Cindy Kerschner said...

I love your twist on cole slaw! I'm so happy your event was such a success!

Sarah Reid said...

I have GOT to make this, I love the idea of it!

Lauren Everson said...

HOW AWESOME IS THAT?!?!?! Sorry - Food Network junkie here.
Your coleslaw is so creative, too. I love the addition of blueberries!