I prefer savoy cabbage because of its flavor. I also make chayote slaw from time to time. Using my food processor with the chopping wheel starts things off with a whir.
Of last I've been using olive oil, a touch of mustard, and a bit of celery salt. Have been avoiding mayo. An open can of coconut milk presented a nice opportunity for some variety.
This sounds good! I love the Colonel's, but haven't had it in ages. Can't imagine how much sugar they add to it...
ReplyDeletechayote slaw? Not that is creative! I love that idea
ReplyDeleteI think you should post your chayote slaw recipe :)
ReplyDeleteLove slaw of any kind... although my picky eater is much more picker about it!
Very much like the idea of coconut milk!
ReplyDeleteMary x
Coconut milk - keeping that idea in mind for a Thai slaw with napa cabbage, cilantro, shaved peppers and a coconut milk dressing. Maybe a few crushed peanuts in there for extra texture?
ReplyDelete