Draft 1: You may recall my whining last year about never winning any cooking competitions that I enter. I over analyze, over strategise and generally take myself too seriously. I mean, who really cares if they win a coleslaw contest or not? Please forgive my competitive side, I know it's not attractive and I'm working on it... but for now, ahhhh the sweet sweet taste of victory!
With all this smugness, I'm sure you are wondering what big competition did she win? Was she on the Food Network? Did Bobby Flay show up and challenge her to a coleslaw throw-down? Well no, actually it was a coleslaw competition at our church picnic. But I don't care... I snared the coveted cabbage trophy! And now it's all mine... mwa ha ha! (my evil laugh)
Draft 2: Last weekend our church had a Rally Day picnic to kick off the year. Fried chicken was provided and there was a friendly coleslaw competition where everyone brought their best coleslaw recipe to be judged by Father Edward. All the coleslaw looked so delicious, I don't know how he could have picked just one. Oh the surprise when he called my name... I humbly went up to claim the cabbage trophy. (blush)
Well you choose which draft you'd like to read. To all church clergy, I direct you to Draft 2. Seriously, it was another terrific Rally Day... fun and fellowship was had by young and old and everyone in between. I mean what kid wouldn't want to go to a church with a giant water slide in the front yard. Water sliding for the Good Shepard... it made perfect sense to the kids!
My strategy was to find a coleslaw recipe that wasn't the traditional mayonnaise based version. This recipe is colorful and refreshing, dressed with lime juice and olive oil and a little kick-o-spicy (the judge, Father Edward hails from Cajun Country)
So for a twist on traditional coleslaw, try this "award winning" slaw!
Coleslaw with Cumin-Lime Vinaigrette
(my recipe adapted from Bobby Flay's recipe of course)
1/3 cup lime juice (plus 3 limes cut into wedges for garnish)
1/2 cup olive oil
1/2 teaspoon cumin
3 cloves garlic, chopped
4 dashes Tabasco pepper sauce
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 carrots, peeled and shredded
1 medium green cabbage, shredded
1 red bell pepper, julienned
1 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
salt and pepper to taste
In a food processor combine the lime juice, olive oil, cumin, garlic, Tabasco, and salt and pepper. Combine the rest on the ingredients in a large bowl and toss with the dressing. Season with salt and pepper to taste.
Click here for printable recipe.
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