This week's Wednesday with Donna Hay recipe is Coleslaw from Modern Classics I, chosen by me.
I didn't pay much attention to the recipe until I came to make it, and I found it odd. There was radish instead of carrot, so I swapped back to carrots, and cabbage, parsley and green onion with a dressing based on a whole raw egg. I was a bit dubious about the dressing, but it tasted nice. However, I did not dare to keep it for more than a couple of days, and will use a vinaigrette or the like to use up the dry slaw still sitting in my fridge.
This coleslaw tasted quite good - way better than the commercial slaw mixes that I have bought. Knowing how simple this was to make, I'd definitely make it again in preference to buying pre-prepared coleslaw mixes.
I served my coleslaw with roast chicken, as pictured above. It has been a very tasty work lunch.
To see what Kayte, Margaret, Chaya and Sarah thought of this recipe, visit their websites.
5 comments:
I'm not a huge fan of coleslaw but this looks pretty good :)
Ah, I really wanted to use radishes. I think that would be a nice flavour in a coleslaw. But I could not find any so I used cucumber instead. But my usual coleslaw uses carrot.
Usually I make coleslaw without a recipe - just a bunch of crunchy vegetables and some vinaigrette or mayo dressing.
I love that your lunch is 80% coleslaw and 20% chicken. Perfect!
I rarely make coleslaw - the idea of raw cabbage just doesn't appeal though I actually like eating the stuff - sounds like a good choice, raw egg aside
Thanks for choosing this. We liked the change to radish rather than carrot. It was more crunchy.
I didn't make the dressing because of the raw egg and subbed just a bit of may for the egg and it was delicious. I would make this again.
Yours looks like coleslaw as I usually make it and that is also delicious.
Yeah;, the radishes looked odd to me, too. I didn't make it to this one, sorry, Gaye. I'll try it your way with carrots.
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