Vegetable Coleslaw

Page 107

Cuisine: North American | Course Type: Sides

(6 reviews)

View photos (1)

Tags: slaws

Recipe Review

I liked Ina's suggestions for shredding the cabbage using the slicing blade of the food processor and putting the wedges in horizontally. This resulted in long strips that really enhanced the coleslaw, I thought. It didn't work as well for the carrots -- the slices were too thick -- so I ended up grating them after all. I don't care for mayonnaise-based dressings anymore, so I ended up substituting a modified version of Thomas Keller's coleslaw dressing.

(2) useful  

Comments

Login or register to add your own comments.