Saturday, September 4, 2010

Crooked Tree IPA Slaw

If you’re planning a Labor Day barbecue or attending a potluck this holiday weekend, aim to keep things simple and delicious. Great food does not have to be complicated, and you certainly don't want to be stuck indoors during one of the last great weekends of the summer. With a few basic ingredients, it’s easy to create this tasty side dish you can feel good about serving your friends and family. Just don't forget to pick up a few extra Crooked Tree IPA's to enjoy at your barbecue this weekend.  Credit where credit is due, I took inspiration from Lucy Saunders' slaw recipe located here.

Prep time for this recipe is about 10 minutes, chill time is an hour, but you can also make this one a day ahead of time. In fact, I find that I like this recipe even better the next day. If you're expecting a crowd, you can even double or quadruple the recipe.

For this recipe, you will need:

1 cup raisins, dried cranberries/cherries, or pitted chopped dates (or any other dried fruit)
1 cup peeled and shredded carrots
1 cup shredded green cabbage
1 cup broccoli slaw
1/3 cup Darkhorse Crooked Tree IPA
1/3 cup sweetened coconut milk
1 teaspoon tamarind paste or lemon juice concentrate
Pinch salt
1/2 teaspoon ground cayenne or other chile peppers, to taste

Toss raisins, carrots, cabbage and broccoli in a medium bowl.


Place beer, coconut milk, tamarind paste, salt and cayenne in a small saucepan over low heat. Cook and stir until warmed and tamarind paste (if using) is emulsified (everything is mixed together). Taste and adjust seasonings. 

Pour the hot dressing over the slaw and toss well. Chill one hour before serving. May be served at room temperature. Makes about 6 servings.

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