GINGERED RICE COLE SLAW
The summer solstice beckons us outdoors, and it’s inevitably to the barbeque grill or the fish fryer. This embellished version of an outdoor Southern staple is a perfect side dish to that that smoky whole hog, crispy fried catfish, crappie, or bass, or ocean catches of fried oysters or sea fish. The salty capers perfectly balance the sweet raisins, and the gingered fragrant rice adds flavor and substance for a standalone side.
12 ounce bottle fine ginger ale
(Reed’s is excellent)
¾ cup Ecogrown Missimati
Bayou Bouquet Fragrant Brown Rice
2 tbsp coconut oil
1 14 ounce package shredded Cole slaw
¾ cup quality mayonnaise
(homemade, Dukes, or Blue Plate)
6 tbsp lemon juice, fresh squeezed, divided
3 tbsp red wine vinegar
1 tbsp garlic salt
1 tbsp black pepper, fresh ground
1 tbsp dry Old Bay Seasoning
¼ tsp ground cayenne pepper
2 tsp celery seed
¼ cup capers
½ cup golden raisins
In medium saucepan over medium heat, melt coconut oil and add rice, swirling to toast. Careful not to burn, toast for couple
minutes until fragrance released. Slowly add ginger ale, bring to boil, cover with tight fitting lid, and simmer for 1 hour.
Check for liquid absorption and doneness (grains will more slowly absorb this sugar containing liquid). May take longer.
When liquid absorbed and cooked al dente, stir and sit aside to cool.
In small bowl, add 3 tbsp lemon juice, celery seed, and raisins. Microwave for 45 seconds, stir, and set aside to cool.
In large mixing bowl, add mayonnaise, remaining lemon juice, vinegar, garlic salt, black pepper, Old Bay seasoning, and cayenne pepper.
Wisk until blended well. Add raisins and celery seed, blending well.
Add shredded Cole slaw and blend very well to coat. Stir cool rice to ensure loose grains; add to slaw mix and mix very well. Refrigerate to cool.