What you like to put in coleslaw and what dressing? I just moved

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Anonymous
2016-02-22 09:32:14 Post No. 7402856
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Anonymous 2016-02-22 09:32:14 Post No. 7402856 [Report]

What you like to put in coleslaw and what dressing?

I just moved to a cooler region where vegetables grow very well.
I have a good supply of cheap and fresh cabbage, lettuce, kale, apples, carrots, beans, radishes, onions etc.

As I'm trying to live cheap until I'm settled I was thinking I could eat it or variations on it for the fibre and nutrients to counter the dense and stodgy low priced meat and root vegetables that I have also found here.

only problem is how do I keep it interesting and how do I make it last to cut down on preparation time?

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Anonymous 2016-02-22 10:26:47 Post No.7402933
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Anonymous 2016-02-22 10:26:47 Post No.7402933 [Report]

>>7402856
Make cabbage stir fry instead

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Anonymous 2016-02-22 11:36:25 Post No.7403025
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Anonymous 2016-02-22 11:36:25 Post No.7403025 [Report]

>>7402856
Brussel sprouts are good in slaw. I do half head of red cabbage and equal amount of brussel sprouts. Dressing is only mayo, sugar, vinegar, salt and pepper

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Anonymous 2016-02-22 19:35:44 Post No.7404073
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Anonymous 2016-02-22 19:35:44 Post No.7404073 [Report]

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>>7402856

My base dressing:
3 TBS apple cider vinegar
2 TBS oil (sun flower or whatever you have)
1.5 TBS sweetener (honey, white sugar, brown sugar, whatever)
1 TSP each of: salt, pepper, mustard, celery seed

Use this ratio to make as much as you need.

Tweak the recipe by using a variety of different vinegar and sweetness combo's. Add some heat with either cayenne or chili pepper. Add some sweet with apple slices or sliced grapes. Cut back on the sweet and add some ginger. Add some almonds, or walnuts, or pecans.

There's any number of combinations you can come up with to keep it "fresh".

You could even go the mayo route, if that's your thing.