side dish

Crunchy Comfort: 17 Slaw Recipes for Late Summer Barbecues and Fall Picnics

As the lazy days of summer give way to the crisp air of autumn, our palates crave dishes that bridge the seasons. The humble yet versatile slaw offers a way to effortlessly transition from backyard barbecues to cozy fall gatherings. In this collection, I’m serving up 17 innovative slaw recipes that celebrate the bounty of late summer while embracing the earthy flavors of early fall. From unexpected ingredient pairings to global-inspired dressings, these slaws will elevate your seasonal cooking game.

Elevating a Basic Slaw into a Delicious Meal

A basic slaw can be a refreshing side dish, but it can be transformed into a delicious stand-alone meal with a few tweaks and additions. A unique slaw recipe can also be an exciting (and cooling) accompaniment for your main dishes during the hot season. Slaw can also be an easy, no-stove-needed, side dish for a fall meal.

To elevate my Kholrabi and Apple Slaw recipe, I sometimes top it with blue cheese crumbles for added flavor. It’s a refreshing, light side alongside grilled chicken!

Plate of kohlrabi and apple slaw topped with blue cheese crumbles. — **Here, I topped my apple slaw with blue cheese crumbles. Delicious add-on!**

Here are some tips to elevate your slaw recipes:

Add Protein: Incorporate shredded chicken, grilled shrimp, or tofu to make the slaw more filling and protein-rich.
Fresh Herbs: Fresh herbs like cilantro, parsley, dill, or mint can add a burst of flavor and complexity.
Nuts and Seeds: Sprinkle in some toasted nuts or seeds, such as almonds, sunflower seeds, or pumpkin seeds, for added texture and nutrition.
Dried Fruit: Dried cranberries, raisins, or chopped dates can provide a sweet contrast to the tangy slaw.
Spices and Seasonings: Experiment with different spices and seasonings like cumin, smoked paprika, or chili flakes to add depth and warmth.
Unique Dressings: Instead of a standard vinaigrette, try a creamy yogurt-based dressing, a tangy citrus dressing, or an Asian-inspired dressing with soy sauce and sesame oil.
Grains: Adding cooked grains like quinoa, farro, or bulgur can make the slaw heartier and more substantial.

Transition Season Slaw Recipes You’ll Enjoy

Summer is the perfect season to enjoy fresh, vibrant slaws that add a burst of flavor and crunch to any meal. If you’re a home cook looking to elevate your slaw game, I encourage you to explore these 17 summer slaw recipes from fellow food bloggers. These recipes go beyond the traditional coleslaw, incorporating unique ingredients, innovative dressings, and exciting flavor combinations. From tropical mango slaw to spicy Korean-inspired slaw, there’s something for every palate. Each of these recipes is a testament to the creativity and culinary expertise of the food blogging community, offering fresh inspiration for your summer menus.

Dive in and discover new favorites that are sure to impress your family and friends at your next summer or fall gathering!

Sweet Smokey Peanut Slaw

Smokey and sweet, this slaw has it all. Crunchy cabbage, crispy Asian pear, shredded carrots, and a smoky peanut sauce to bring it all together. This gluten-free and vegan side dish will bring new meaning to the term coleslaw.

Check out this recipe

Photo credit: Strength and Sunshine

Cilantro Lime Slaw

This zesty slaw makes the perfect crunchy topping or delicious side dish.

Check out this recipe

Photo credit: Cheerful Cook

Vegan, Gluten-Free Classic American Coleslaw

A favorite side dish at any summer bbq or cookout! The Classic American Coleslaw, now made gluten-free, vegan, and top 8 allergy-free! A super easy recipe to whip up ahead of time, served chilled as is, or even use it as a topping in a sandwich!

Check out this recipe

Photo credit: Strength and Sunshine

Gluten Free Vegan American Style Coleslaw in a yellow serving bowl.

Asian Ramen Coleslaw

This quick and easy Asian Ramen Coleslaw is a fast and effortless salad that leaves everyone craving for seconds! This vibrant, zesty, and crunchy Asian Slaw recipe takes less than 10 minutes to prepare, making it an ideal choice for picnics, potlucks, BBQs, and beyond!

Check out this recipe

Photo credit: The Cookin’ Chicks

Kale and Apple Slaw

Kale and Apple Slaw is simple to prepare and so delicious. It has great texture and fantastic fresh flavors. A salad base of kale, apple, and onion is tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue, or potluck!

Check out this recipe

Photo credit: It’s Not Complicated

Kupus Salata (Croatian Cabbage Salad)

A Croatian cabbage slaw that's mayo free, very easy to prepare and pairs well with many foods.

Check out this recipe

Photo credit: Plant Based Folk

Croatiian Cabbage Slaw in a white serving bowl.

Broccoli Stem and Carrot Slaw

Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic.

Check out this recipe

Photo credit: It’s Not Complicated

Brussel Sprout Slaw

This Brussel Sprout Slaw is so quick and easy to make but don’t let that fool you. It is packed with flavor. Finely chopped and shredded vegetables combined with walnuts and a scrumptious vinaigrette make this a side dish that is perfect with nearly any meal.

Check out this recipe

Photo credit: Mixin’ Mamas

Mango Slaw

This delicious, vacation-inspired Mango Slaw is bright and crunchy, perfect for fish tacos or a healthy tropical coleslaw side dish. It is an easy, uncomplicated recipe for a party or barbecue. It is paired with a Creamy Mango Lime Vinaigrette.

Check out this recipe

Photo credit: Delectable Food Life

Copycat Chick-Fil-A Coleslaw

If you loved the classic Chick-Fil-A Coleslaw, you’ve got to try this spot-on copycat recipe! It’s the perfect sweet and tangy side dish or barbecue sandwich topping!

Check out this recipe

Photo credit: The Soccer Mom Blog

Vegan Coleslaw Recipe with Apple, Carrots and Corn

A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love.

Check out this recipe

Photo credit: Plant Based on a Budget

Shaved Brussels Sprout Slaw with Lemon Apple Cider Vinaigrette

This summer salad recipe is a great side for BBQ chicken, fish or beef.

Check out this recipe

Photo credit: XOXO Bella

Shaved brussels sprout slaw with lemon vinaigrette in bowls.

Middle Eastern Coleslaw

This salad stores well in the fridge, easy to take “with” for a quick meal, and super easy to customize.

Check out this recipe

Photo credit: Chef Ani

Achara (Filipino Green Papaya Slaw)

Achara, the Filipino flavor-bomb pickled condiment, features julienned green papaya, complemented by the crispness of carrots and the sweet juiciness of red bell peppers. Infused with a meticulous blend of ginger, white pepper, and red pepper flakes, the pickling liquid adds warmth and depth.

Check out this recipe

Photo credit: Cinnamon Snail

Marinated Slaw

Marinated slaw is not your typical coleslaw recipe—it’ a sweet, vinegar-based slaw with thinly sliced cabbage, peppers, and onions. It’s super easy to make, lasts a long time in the fridge, and makes enough for a crowd.

Check out this recipe

Photo credit: Living in Normal

Kohlrabi and Apple Slaw

Check out this recipe

Sweet and Spicy Jalapeno Coleslaw

The easy- to-make dressing for this coleslaw hits all the targets: sweet, spicy, tangy, and creamy.

Check out this recipe

Photo credit: Syrup and Biscuits

All in All

As we wrap up our slaw-tastic journey, remember these 17 recipes are just the beginning. Let them inspire you to create your very own seasonal masterpieces, playing with textures, colors, and flavors that reflect the beautiful transition from summer to fall.

Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

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As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
- Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Kohlrabi and apple slaw in a white bowl and garnished with purple basil.

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

2 medium kohlrabi bulbs, peeled and julienned
2 apples (Granny Smith or Honeycrisp work well), cored and julienned
1 small shallot, finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves, minced
3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Spoonful of kohlrabi and apple slaw being served.

Serving Suggestions for Kolhrabi and Apple Slaw:

Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

5 from 1 vote

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Prep Time 20

Servings 6

Ingredients

2 medium kohlrabi bulbs peeled and julienned
2 apples Granny Smith or Honeycrisp work well, cored and julienned
1 small shallot finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves minced
3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
Salt and pepper to taste

Instructions

STEP 1: PREPARE THE KOHLRABI AND APPLES

Peel the kohlrabi bulbs and julienne.
Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

Pour the dressing over the kohlrabi and apple mixture.
Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Give it a final toss before serving and garnish with additional herbs, if desired.

Instant Pot Carrots to Elevate Your Side Dish Routine

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As I explore Instant Pot cooking, I discover more ways to streamline my kitchen routines while still creating dishes bursting with flavor. Pressure cooking saves time and is quite easy once you acclimate to your appliance. I’m so glad my mother-in-law gifted me a pressure cooker.

Today, I’m excited to share a recipe that will elevate your side dish game and impress even the most discerning palates: Instant Pot Carrots glazed with a luscious mixture of melted butter, maple syrup, and fresh herbs. This dish is easy to make and a delightful addition to any meal, from weeknight dinners to holiday feasts.

Cooked Instant Pot Carrots in a serving bowl and topped with herbs

If you’re new to Instant Pot cooking, check out this article by the New York Times: Everything You Wanted to Know About the Instant Pot.

Why Instant Pot Carrots?

Carrots are a staple vegetable in many households, and for good reason. They are versatile and nutritious, and their subtle sweetness combines with various flavors. When cooked in the Instant Pot, carrots retain their vibrant color and tender texture, making them the perfect canvas for this flavorful glaze.

How Long to Cook Carrots in the Instant Pot

When cooking carrots in an Instant Pot, timing is key to achieving your preferred texture. Typically, peeled and sliced carrots require around 3 to 4 minutes of high-pressure cooking. You’ll also need to add a cup of water or broth to the Instant Pot before cooking to create the necessary steam for pressure cooking. Once the cooking time is up, quickly release pressure and check the carrots for your desired tenderness. If they’re not soft enough, you can restart the Instant Pot for another minute or two. With the Instant Pot’s efficiency, you’ll have perfectly cooked carrots in no time!

What Kind of Carrots to Use

When selecting carrots for your recipe, choosing the right variety and quality is important to ensure the best flavor and texture. Look for carrots that are firm, smooth, and vibrant in color and show no signs of wilting or browning. If you’re purchasing carrots with the greens still attached, make sure they look fresh and vibrant, as this can indicate their freshness.

By carefully selecting the right carrots for this recipe, you’ll elevate the dish’s flavor and presentation to new heights.

I prefer cooking with organic multi-colored carrot bunches. The colors always pop, and they are a healthy option!

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

1 bunch of fresh carrots, peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs (such as parsley or thyme), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

Step 1: Prep Your Carrots

Start by peeling and trimming your carrots. I prefer to cut whole carrots into long diagonal pieces, about 1/2 inch thick for this recipe. This ensures even cooking and a beautiful presentation.

Step 2: Steam in the Instant Pot

Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.

Once the cooking time is complete, perform a quick pressure release. Then, carefully remove the carrots from the Instant Pot and drain off any excess water. They should be fork-tender.

Step 3: Prepare the Glaze

While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.

Step 4: Glaze the Carrots

Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper. Use a spoon to gently toss the carrots until they are evenly coated in the delicious butter mixture. The warm carrots will absorb the flavors of the butter, maple syrup, and herbs, creating a mouthwatering combination of sweet and savory.

Step 5: Serve and Enjoy

Instant Pot Steamed Carrots are best served immediately while still warm, and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – to name a few of my favorites.

Instant Pot Carrots Recipe Tips:

Don’t overcook the carrots in the Instant Pot, as they will continue to cook slightly after the pressure cooker’s timer ends.
Like your cooked carrots less tender? Cook for one less minute.
- Set your Instant Pot to 2 minutes instead. You’ll still keep in on the ‘high pressure’ mode.
Feel free to customize the glaze to suit your taste preferences:
- Add a pinch of cinnamon for a hint of warmth.
- Or add a splash of balsamic vinegar for a tangy twist.

All in All

Instant Pot Steamed Carrots with Butter Maple Glaze will surely become a staple on your dinner table. They’re quick and easy to make and pack a flavor punch that will leave your guests asking for seconds. So, the next time you’re looking for a simple yet elegant side dish, try this recipe and prepare to be amazed! Happy cooking!

Instant Pot Carrots

5 from 5 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 6

Equipment

1 Pressure Cooker I use the Instant Pot brand.

Ingredients

1 bunch of fresh carrots peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs such as parsley or thyme, finely chopped
Salt and pepper to taste

Instructions

Start by peeling and cutting your carrots into 1/2 thick slices.
Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.
Once the cooking time is complete, perform a quick pressure release and carefully remove the carrots from the Instant Pot, and drain off any excess water. They should be fork-tender.
While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.
Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper.
Use a spoon to gently toss the carrots until they are evenly coated in the butter and herb mixture. Serve immediately while warm.

Notes

Instant Pot Steamed Carrots are best served immediately while still warm and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – just to name a few of my favorites.

Keyword carrots, instant pot, pressure cooker

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Miso-Roasted Sweet Potato Fingerlings

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I love having unique recipes like these miso-roasted sweet potatoes because I know dinner won’t be boring. Butter, honey, miso, and seasonings are melted together to create a delicious glaze for the fingerling sweet potatoes to be tossed in. On a baking sheet, the potatoes are roasted until golden and tender.

And, a bonus: the kitchen always smells amazing while they roast!

Fingerling sweet potatoes are a time saver in the kitchen. Because they are small, it’s easier to prep them. The skins are tender, so there’s no need to peel them. They are also easy to slice through. My latest purchase of fingerling-sized sweet potatoes was at the local farmers market.

You can still make this recipe if you can’t find fingerling potatoes! Just buy regular sweet potatoes and cut them into small wedges. Be sure each wedge is similar in size to ensure they bake through in an equivalent timeframe.

Why cook with miso paste?

If you’re a fan of umami flavors, cooking with miso is an easy and delicious way to satisfy your tastebuds. Miso paste can be found in most retail grocery stores. It’s a relatively inexpensive staple lasting up to six months if stored properly. I scoop a little white miso out of the container and return it to the fridge when needed.

Adding miso to sweet potatoes gives you a flavorful combination of sweet, salty, and umami. I use white miso paste for this recipe, which is milder and less salty than its alternate color types (red and yellow). Did you know miso is also categorized by ingredients used during fermentation?

How to Make Miso-Roasted Sweet Potato Fingerlings

Mise En Place (what to prep):

Sweet Potato Fingerlings – washed, dried, and each cut in half length-wise
White Miso paste
Honey
Unsalted Butter Ground Ginger
Garlic Oil (optional) – I used reserved oil from a batch of garlic confit. It’s another good reason to keep this staple in the fridge!

Alternative Ingredients:

In place of honey, use equal amounts of maple syrup.

Mix in 2 teaspoons of peeled, grated fresh ginger instead of ground ginger.

Garnish with chopped cilantro, chives, or parsley.

Don’t want to use garlic oil? Add 1-2 minced fresh garlic cloves to the melted butter mixture to skip the oil completely. Or whisk in a few cloves of this easy-to-make roasted garlic.

Instructions

In a microwave-proof container, melt your unsalted butter. Next, whisk in your miso paste, honey, garlic oil, and ginger powder.

Note: If your mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.

Transfer sheet pan to a 375-degree oven and roast until fork-tender and golden in color.

Serving Suggestions

You can pair these miso-roasted sweet potato fingerlings with several dishes. Here are a few ideas to consider:

Grilled Chicken
Pan-Seared Steak
Roasted Chicken
Rice Pilaf
Cheesy Polenta
Salad Mix
Roasted Green beans
Salmon Burgers

What other dishes would you serve them with?

All-in-All

This is a great way to elevate your side dish game. You can’t go wrong with serving these crispy and golden sweet potatoes. The combination of miso, butter, and honey is very tasty and pairs well with the sweetness of the potatoes.

Enjoy!

Miso Roasted Sweet Potato Fingerlings

Elevate your side dish game with these crispy and golden sweet potatoes. Fingerling sweet potatoes are tossed in a combination of butter, honey, miso and seasonings. Then they are roasted until tender.

Print Recipe

Prep Time 10

Cook Time 20

Course Side Dish

Cuisine American, Japanese

Servings 4

Ingredients

2 lbs sweet potato fingerlings
2 tsp white miso paste
1/2 tsp ground ginger
1 tbsp honey
6 tbsp unsalted butter
3 tsp garlic confit oil or 2 cloves of minced garlic
salt to taste
pepper to taste

Instructions

Preheat oven to 375 degrees Farhenheit
In a microwave-proof container, melt your unsalted butter. Next, you’ll whisk in your miso paste, honey, garlic oil, and ginger powder.
On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.
Transfer sheet pan to athe oven and roast until fork-tender and golden in color About 15-20 minutes.

Notes

If your melted butter and miso mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

Keyword miso, sweet potato

Duck Fat Roasted Potatoes

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Duck fat can take roasted potatoes to a whole new level! In addition to the rich duck flavor, this recipe includes fresh herbs and simple seasonings. This post is an excellent recipe if you are looking to elevate a classic side dish.

While shopping at a local meat store, I stumbled across duck fat in the freezer section. Traditionally, I’ve stored rendered duck fat in the fridge after cooking duck, knowing that I can use the fat for other dishes within the week- but that’s a rare occasion, to be honest.

I was also amazed by the fact the cost was so low. Being able to buy duck fat already prepped, strained, and stored at $5-6 is beyond convenient. It’s pretty much going to be a “regular” found in my fridge and freezer from now on! I suggest seeing if your local market carries rendered duck fat, or try making it on your own.

Mise En Place

Golden Petite Potatoes- Halved, parboiled and drained
Salt and Pepper
Rendered Duck Fat- melted but not hot
2 cloves of Garlic- minced
Chopped fresh herbs: Rosemary and Thyme

How to Make Duck Fat Roasted Potatoes

Cut each of your potatoes in half and parboil (or partially cook) them until a fork can easy be inserted. This will make roasting them go quicker and give you a crispy outcome with burning them.
Let potatoes drain and cool slightly for 5 minutes. In a large bowl, gently toss the potatoes in the melted duck fat, salt, pepper, minced garlic and chopped herbs.
Transfer to a baking sheet and spread out potatoes in a single layer. Bake in a preheated 400 degree oven for 20-25 minutes or until they reach your desired crispness.
Serve your potatoes warm with your favorite entrée.

Tips for making potatoes:

To save on dirty dishes and water, you can “parboil” your potatoes in the microwave. After cutting the potatoes, I placed them in a microwave safe dish and cooked them for about 5 minutes until they were partially cooked.
Use your favorite potatoes for this! I like the petite gold potatoes, but you could use your favorite type of new potatoes or a mix of colors.
If your duck fat has solidified, you’ll need to melt it back down. I do this by warming it slowly in a small sauce pan on the stove.
You can parboil your potatoes a day ahead to save even more time on the day of an event.

All in All

Duck fat roasted potatoes are flavorful and a simple way to elevate traditional roasted potatoes. I suggest serving the potatoes alongside any of your favorite entrees. What will you serve these with? Let us know in the comments!

Other Side Dishes you’ll enjoy on Her Mise En Place:

Duck Fat Roasted Potatoes

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Prep Time 10

Cook Time 30

Course Side Dish

Servings 4

Ingredients

1 lb golden petite potatoes cut in half
1 1/2 – 2 Tablespoons duck fat melted
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic minced
3 sprigs thyme stems removed, roughly chopped
1 – 2 sprigs rosemary stems removed, roughly chopped

Instructions

Preheat oven to 400 degrees F.
"Parboil" cut potatoes in the microwave: Place cut potatoes in a microwave safe dish and cook in microwave for 5-6 minutes until a fork can be easily inserted. Let potatoes cool for about 5 minutes.
Transfer potatoes into a large mixing bowl. Add duck fat, salt, pepper, garlic and herbs to the potatoes and gently stir together until potatoes are evenly coated.
On a baking sheet, spread the seasoned potatoes out in a single layer.
Bake the potatoes for 20-30 minutes until crispy and cooked through.

Notes

To parboil your potatoes the traditional way- Boil potatoes in a large pot of water until fork tender, drain and let rest for 10 minutes. Be sure to remove as much water as possible before tossing in fat to ensure they turn out crispy in the oven.

Keyword duck fat, potato, roasted

Marinated Zucchini

If you don’t like mushy squash, then this is a great side dish for you. The zucchini is first sauteed to your desired tenderness. It is then marinated in a tangy vinaigrette for at least 30 minutes, or until dinner is served.

Quick Summer Side Dish

Early this summer I was listening to the Bon Appetit Foodcast while driving between Lexington and Louisville. It has been one of my favorites to binge listen to while driving. One of the episodes brought up the idea of marinating foods after cooking. Since that day, I had filed this idea in my head as a must-try!

I decided to try out marinated zucchini and oh my! This has been one of my new favorite side dishes for summertime. For one, I wanted to get of my rut of grilling sliced zucchini and yellow squash in foil packets. Those dishes usually turn out mushy and watery. Plus, zucchini is so plentiful in the summertime. Why am I making the same old dish every time we fire up the grill???

This marinated zucchini, however, gave me a less tender squash with a flavorful vinaigrette. It was easy to prep, cook, and serve with pulled pork sandwiches and other grilled mains.

Steps for marinated zucchini

I started with slicing the zucchini in half lengthwise. I then seasoned them with sea salt and black pepper.

So, this is a bit backward from what must of think about marinating. We tend to marinate foods first and then cook them. For this recipe, I first cooked the zucchini slices in a cast-iron skillet and then marinated them in a shallow bowl.

Using a heavy cast-iron skillet gave the zucchini a nice char and smoky flavor. Like cooking a steak, I was able to control the doneness. I seared each side for at least 6 minutes. The zucchini was not mushy but done enough that a paring knife could easily pierce them.

Making the marinade is simple. Olive oil + an acid + garlic + herbs + salt and pepper all whisked together. For the acidic kick, I used rice wine vinegar. I enjoy the mildness and slight sweetness of rice wine vinegar, so it’s a staple in my pantry. It was perfect for this dish. I chose to stick to just one herb for this one: Basil.

I found that using the smallest and shallowest dish was helpful too. You want as much of the zucchini to soak in the marinade as possible. The marinating time takes about 30 minutes and the dish is served at room temperature.

All in All

Overall, this is a side dish keeper in my household. The zucchini is tender but not mushy thanks to the cast-iron skillet. The vinaigrette takes just minutes to whisk together. It is a flavorful dish that replaces my tired, old grilled zucchini packet.

Do have any side dishes that are in need of an upgrade?

Marinated Zucchini

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 52

Course Side Dish

Servings 4

Ingredients

3 or 4 Zucchinis Cut in half length wise
1/4 Cup extra virgin olive oil Plus more for sauteing
1/2 Cup Rice Wine Vinegar
1 or 2 cloves garlic minced; I used one large clove
5-6 basil leaves

Instructions

Cut zucchinis lengthwise and season them with salt & pepper.
Heat a cast-iron skillet over medium heat. Once the pan is hot, add a small amount of olive oil to coat the pan (about one tablespoon). Let heat for about 1 minute.
Sautee zucchini in the skillet for 6-8 minutes per side. Test for desired tenderness of squash slices with a fork or paring knife. Remove slices and place in a shallow baking dish or serving bowl.
In a bowl, whisk together olive oil, rice wine vinegar, garlic, and basil. Season with more salt and pepper if desired.
Pour vinaigrette over the cooked zucchini and cover. Let marinate at room temperature for 30 minutes and up to an hour. Serve at room temperature.

Summer Farro Salad

It has been hot here in Kentucky this week! Like, summer hot! It’s not officially summer yet but these temps have encouraged me to start making summer-like meals. I think we grilled out at least 4 times last week. This “summer” farro salad was a tasty and filling side that paired well with our grilled pork chops one evening.

What is farro?

It is a whole grain that is most commonly used in Italian cuisine. This may be because it dates back to ancient Rome and is still grown in Italy. Farro is also quite healthy. Some people consider it a superfood. According to Food Network, farro will “…give you a hefty dose of vitamins A, E and minerals like iron and magnesium.”

After making this summer farro salad, I realized that farro is a great alternative to rice or quinoa. It’s a versatile grain that is chewy and sticky like rice but has a great nutty tasty that makes a dish flavorful. I will definitely keep farro stocked in the pantry to switch up some of my rice based dishes.

Cooking Summer Farro Salad

Cooking this dish is easy to make. It takes about 30 minutes to cook. Because this particular side is served cold, you will have to allow about 25-30 minutes of passive time to allow the cooked farro to cool. Overall the steps are easy though. Basically you chop up your veggies, cook the farro, let the farro cool, make a vinaigrette and mix it all together.

I also tossed in some fresh herbs from the patio. The herb garden I planted with my son is growing strong and convenient for dishes like this one. To read more about that adventure, click HERE.

Overall, this was an amazing cool dish dish for a hot day. The tangy vinaigrette and salty feta cheese complimented the nuttiness of the farro. The farro itself was so filling that no other sides were needed for this meal. And of course, the cucumbers and cherry tomatoes give the dish a summer feel.

Summer Farro Salad

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 1

Course Side Dish

Cuisine Italian

Servings 8

Ingredients

For the Farro

2 Tablespoons olive oil
2/3 cup yellow onion chopped
2 cups farro
4 cups vegetable broth
1 pint cherry tomatoes sliced in half
1/4 cup fresh herbs chopped, I used a combo of basil, dill and parsley
4 oz feta cheese

For the Vinaigrette

3 Tablespoons olive oil
2 Tablespoons dijon mustard
2 Tablespoons red wine vinegar
2 baby, seedless cucumbers diced, may use any cucumber type you prefer
2 ears fresh corn kernels cut from cob

Instructions

Over medium-high heat, heat 2 tablespoons of olive oil in pan. Saute onions until translucent.
Stir in farro and toast for 1-2 minutes.
Add broth and bring to a boil. Once boiling, lower heat and cover pan with a lid.
Allow farro to simmer for 20-30 minutes until liquid has absorbed and the farro is tender. Drain any extra liquid that remains and allow to cool to room temperature.
While farro cools make the vinaigrette by whisking together 3 tablespoons of olive oil, the dijon mustard and red wine vinegar.
In a large bowl, lightly toss together the cooled and drained farro, vegetables, herbs, feta cheese, and vinaigrette.
Serve immediately or let marinate further in fridge until meal time.

Notes

An alternative to the feta cheese is crumbled goat cheese.

You will want to drain any remaining liquid from the farro to avoid the salad being soggy.

Make the salad ahead of time for a party, last several days in the fridge if in an airtight container. I suggest making double the vinaigrette just in case the coolness of the fridge dries out the salad. The farro may absorb some of the vinaigrette as it marinates in the fridge.

This recipe is versatile- get creative and add your favorite herbs, vegetables and cheeses to make it your own!