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.
I'm not a huge fan of coleslaw but this looks pretty good :)
ReplyDeleteAh, 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.
ReplyDeleteUsually 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
ReplyDeleteThanks for choosing this. We liked the change to radish rather than carrot. It was more crunchy.
ReplyDeleteI 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.
ReplyDelete