Vinegar Coleslaw
From celiac_ceahow_martine 14 years ago
- 1 minutes to make
- Serves 16
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.
Ingredients
- 2 lg carrots, grated shopping list
- 1 chayote squash, julienned shopping list
- juice of 1-2 limes shopping list
- 16 c shredded cabbage shopping list
- 1 lg onion, minced shopping list
- 1 lg bell pepper, diced (any color) shopping list
- 1/2 T celery seed shopping list
- 1/2 T dry mustard shopping list
- 1 t kosher or sea salt shopping list
- dash pepper shopping list
- 1 1/2 c vinegar (white, rice, cider, or combination) shopping list
- 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) shopping list
- liquid sweetener to taste (but only after coleslaw has marinated overnight) shopping list
How to make it
- 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.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- valinkenmore Malott, WA
- quaziefly ALL POINTS
- slevans Ludlow, MA
- jo_jo_ba Oshawa, CA
- rosiek Waterloo, CA
- celiac_ceahow_martine Newcastle, OK
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The Rating
Reviewed by 4 people-
Love the use of chayote....I've just learned to like the veggie. Can't wait to give it a whirl.
notyourmomma
in South St. Petersburg loved it
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