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Slaw

PostPosted: 07 Sep 2012, 13:28
by London Irish
This is lovely...no mayo but the dressing is gooood!

1/2 red cabbage
2 small carrots
bunch of coriander (chopped)
1 tbsp caster sugar
juice of 1 lime
2tbsp white wine vinegar
salt and pepper

Shred the cabbage as finely as possible and put in a large bowl.
Peel and grate the carrots, add to cabbage along with the coriander.
Mix the sugar, lime juice and vinegar in a cup, season, pour over bowl ingredients and mix.

Enjoy :)

Re: Slaw

PostPosted: 07 Sep 2012, 13:39
by RobinC
I'm not a fan of mayo - this sounds great

Re: Slaw

PostPosted: 07 Sep 2012, 14:14
by aris
My biggest problem with slaw is that I find it goes soggy and limp over time - so it is difficult to make it too far ahead of time.

Are there any tricks to avoiding this?

Re: Slaw

PostPosted: 07 Sep 2012, 14:18
by London Irish
aris wrote:My biggest problem with slaw is that I find it goes soggy and limp over time - so it is difficult to make it too far ahead of time.

Are there any tricks to avoiding this?


Should imagine keeping in an airtight container at the bottom of the fridge (coolest part) will help somewhat.

Re: Slaw

PostPosted: 07 Sep 2012, 14:49
by Tiny
Aris,
Nope, no way of saving yourself from soggy coleslaw . the salt and or vinegar in the dressing draws the moisture from the veg and makes it go watery. best bet is to make the slaw early but only apply your mayo or dressing at last mo and this will keep it fresh and crunchy. you can even batch it ie leave the dried chopped veg in a bag for a day or so but as soon as you apply dressing it is the beginning of the end,

You could make less or eat more!
Cheers
Tiny

Re: Slaw

PostPosted: 07 Sep 2012, 15:09
by Jonty
If you put the vefggies into a colander and then season with salt, leave overnight with a bowl under it it will leach out some of the liquid in the veg. Then apply dressing minus the salt

Re: Slaw

PostPosted: 07 Sep 2012, 16:38
by aris
Jonty wrote:If you put the vefggies into a colander and then season with salt, leave overnight with a bowl under it it will leach out some of the liquid in the veg. Then apply dressing minus the salt


I have heard of this technique, but never tried it. I might do soe experimentation.

Re: Slaw

PostPosted: 22 Jul 2013, 22:32
by tuck1
Very nice, and a lovely change from the mayo laden stuff. Thumbs up from me!

Re: Slaw

PostPosted: 11 Oct 2013, 14:18
by noxskuses
Nice recipe.

I always like to add a teaspoon of honey and mustard to my slaw.

Adding the finely grated zest from the lime also works well.

Pete