Last week, I was sent samples of a new product called Slawsa that I think are pretty fabulous so I’m sharing a bit about them and also sharing a recipe I made using the product.
About Slawsa
Slawsa breaks the mold of modern condiments and is meant to replace traditional ketchup, mustard, mayo or relish as a compliment to everyday foods.
Slawsa is a cabbage-based relish with a salsa twist. While it contains other vegetables, mustard and vinegar, the mustard and vinegar are not overwhelming, allowing it to be used in various ways. It begins on the palate as sweet and transfers heat undertones that make it addictive atop grilling fare such as hot dogs, burgers or brats. Slawsa comes in Original, Spicy, Garlic and the new Fire.
The Flavors
Original – The classic, Slawsa Original starts a little sweet and finishes with a little heat that will quickly dissipate. The mustard and vinegar base is not overpowering and Slawsa retains a nice amount of crunch in every bite.
Spicy – The Spicy version isn’t “overly spicy” and more of a medium heat but does have a bit more kick to finish off the bite than the Original.
Fire – Slawsa Fire has a big kick of habanero and is truly for those who love the heat. But no, it’s not ghost pepper hot.
Garlic – The Garlic is truly for garlic lovers as it does have a bold garlic base.
Nutritional Facts
- all-natural
- fat-free
- cholesterol-free
- gluten-free
- very low in sodium
- kosher
- vegan
I tried the spicy and the garlic versions and both were unusual and delicious. I used both to create a mock latkes (typically a pan-fried potato pancake).
Easy Sauerkraut Latkes
Ingredients:
- 1 cup Garlic Slawsa (could replace with sauerkraut)
- 1 large egg
- 1 tsp. all-purpose flour
- ¼ tsp. each salt and pepper
- ¼ cup vegetable oil, for frying
- 4 tsp. Spicy Slawsa
Directions:
- Using a fine sieve, drain as much liquid from the Slawsa as possible. Place the drained Slawsa in a clean kitchen towel and wring as much of the remaining liquid as possible. Place the Slawsa in a small bowl and add the egg, flour and salt and pepper. Combine without over-mixing.
- In a heavy frying pan over high-heat, warm the oil for two minutes – pan should be sizzling hot.
- Drop the Slawsa mixture by the teaspoonful onto the oiled frying pan (should make 4 latkes) and cook for 2 minutes or until golden brown (see short video of this live action). Flip the latkes and cook an additional minute.
- Place on a double layer of paper towel to rid of excess oil and serve hot or at room temperature with the Spicy Slawsa.
Make 4 Latkes.
Slawsa is available for purchase online or at stores near you.
Cheers,
Veronique
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