Slaw

[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

[RobinC]

I'm not a fan of mayo - this sounds great

[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?

[London Irish]

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.

[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

[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

[aris]

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.

[tuck1]

Very nice, and a lovely change from the mayo laden stuff. Thumbs up from me!

[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