Alton Browns Carrot Slaw Food

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

MARINATED SLAW

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

COLESLAW

Steps:

• Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
• In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.
• Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy

ALTON BROWN'S CARROT SLAW

Steps:

• Wash the carrots & peel if necessary.
• Using a vegetable peeler, cut the carrots into wide noodle like strips.
• In a large mixing bowl (try to find one with a lid) combine all ingredients, except carrots & mix well.
• Add carrots, toss & then put the lid on the bowl or container & shake vigorously until well mixed.
• Serve immediately or refrigerate & serve later.

CAULIFLOWER SLAW

Steps:

• Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool.
• Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
• Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.

MANDARIN ORANGE CARROT SLAW

Steps:

• Combine all salad ingredients in a serving bowl, mix well.
• Combine dressing ingredients; whisk to blend thoroughly.
• Pour dressing over salad and mix well.
• Refrigerate for several hours.

ALTON BROWN'S CUBAN SANDWICH

Steps:

• Slice the bread horizontally in half, leaving 1 edge intact.
• Lay the bread open and spread each side with the mustard.
• Divide the ingredients evenly among the slices of roll.
• Start with the ham followed by the pork, cheese, and dill pickles.
• Bring the tops and bottoms together.
• Heat your panini maker or sandwich press.
• Butter each side of the press.
• Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
• If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500°F oven for 1 hour and then press the sandwich between them for 10 minutes.
• Serve warm.