Category

Cole Slaw

In Cole Slaw, Prepared Salads

Curry Cole Slaw

Curry Cole Slaw

Yield: 24 each side dish servings

Ingredients:

  • 7 lbs Reser’s® Shredded Cole Slaw (71117.15363)
  • 1 cup Coconut milk
  • 1/2 cup Yellow curry paste, such as Mae Ploy
  • 1/4 cup fresh Lime juice
  • 1/4 cup fresh Orange juice
  • 1 bunch fresh Cilantro, chopped

Directions:

  1. Whisk coconut milk, curry paste, juices, and half of the chopped cilantro into a bowl.
  2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into a bowl.
  3. Garnish with the remainder of the chopped cilantro.
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In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 tacos

Ingredients:

Directions:

  1. Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
  2. In a large bowl, mix the Reser’s Regular Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
  3. Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
  4. Remove fish from grill, cover with foil and let rest for 5 minutes.
  5. Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
  6. Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa, and lime wedges.
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In Cole Slaw, Prepared Salads

Bahn Mi Coleslaw

Bahn Mi Coleslaw

Yield: 32 side salad servings

Ingredients:

Bahn Mi Slaw

  • 7 lbs Reser’s® Shredded Coleslaw (71117.15363) 
  • 3 cups Pickled Carrots
  • 2 each English cucumber, half peeled, seeded, and thinly sliced
  • 3 each Jalapeño peppers, thinly sliced
  • 1 cup Cilantro, leaves only, divided in half
  • 1 cup Cashews, toasted and salted, roughly chopped and divided in half

Pickled Carrots

  • 3 cups Carrots, julienned
  • 2 cups Water, hot
  • 2 Tbsp Kosher salt
  • ½ cup Sugar
  • ½ cup unseasoned Rice wine vinegar

Directions:

  1. For Pickled Carrots, dissolve kosher salt and sugar in hot water and add rice vinegar.
  2. Pour the brine over the julienned carrots in a 2-quart container and let pickle at room temperature for at least 1 hour or refrigerate overnight.
  3. For Bahn Mi Slaw, mix Reser’s Shredded Coleslaw with the ingredients in a large metal bowl, saving half of the cilantro leaves and peanuts for garnish.
  4. Drain and mix pickled carrots into coleslaw base.
  5. Divide into portions and garnish with cilantro leaf and toasted cashews.
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In Cole Slaw, Prepared Salads

“Big Dill” Pickle Slaw

“Big Dill” Pickle Slaw

Yield: 25 each 5 oz sides

Ingredients:

Directions:

  1. In a large metal bowl, combine the Reser’s Chopped Cole Slaw with the diced pickles, pickle brine, vinegar, and celery seed.
  2. Fold together to combine.
  3. Fill into a container and refrigerate for at least 2 hours before serving.
  4. Portion into a cup and serve with smoked ribs and sliced pickles.
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In Cole Slaw, Prepared Salads

Serrancho Slaw

Serrancho Slaw

Yield: 25 each 5 oz sides

Ingredients:

  • 7 lbs carton Reser’s® Chopped Cole Slaw (71117.15125)
  • 1 cup Sour cream
  • 3 Tbsp Ranch seasoning
  • 1/2 cup Serrano peppers, seeded and diced, 2 Tbsp reserved for garnish
  • 2 Tbsp Chives, minced

Directions:

  1. In a large metal bowl, combine the sour cream, ranch seasoning, Serrano peppers, and chives.
  2. Fold the Reser’s Chopped Cole Slaw together to combine.
  3. Portion into small bowls and garnish with reserved diced Serrano peppers.
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