Recipe
Vinegar Coleslaw Recipe
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Celiac_ceahow_martine / All my dishes 1 month, 1 week ago
If you're through with mayo-based coleslaw, this is the slaw for you. The lime and chayote give it a zing that'll keep you wanting more. Prep time is less if you have/use a food processor.
Prep:30m Cook:1m Servings:16
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 Celiac_ceah |
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Fans
Ingredients
- 2 lg carrots, grated
- 1 chayote squash, julienned
- juice of 1-2 limes
- 16 c shredded cabbage
- 1 lg onion, minced
- 1 lg bell pepper, diced (any color)
- 1/2 T celery seed
- 1/2 T dry mustard
- 1 t kosher or sea salt
- dash pepper
- 1 1/2 c vinegar (white, rice, cider, or combination)
- 1 t to 1 T oil (make it as low-fat as you choose, but it does need at least 1 t to develop the flavors)
- liquid sweetener to taste (but only after coleslaw has marinated overnight)
Directions
- Grate the carrots & julienne the chayote into a huge bowl.
- Squeeze the lime juice over them, stir, and allow to stand while you're doing the rest.
- Put the cabbage, onions, & pepper on top of the carrot/chayote mixture as you cut them.
- In a separate small bowl combine the next 6 ingredients.
- In a microwave-safe pouring container, microwave this mixture for 1 min.
- Pour over the veggies; stir to distribute.
- Put slaw into gallon-sized ziplock bags and refrigerate overnight.
- Add sweetener as desired to taste.
- Serve.
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rosiek 1 month, 1 week ago said:
I've been making vinegar based coleslaw for awhile but this looks awesome and I will definately give it a try. Love new tastes. My 5 to you.
celiac_ceahow_martine 1 month, 1 week ago said:
Thanks, Rosie K! It also keeps ~forever~ in the fridge.
notyourmomma 1 month, 1 week ago said:
Love the use of chayote....I've just learned to like the veggie. Can't wait to give it a whirl.