A different kind of slaw

24 Mar

I love coleslaw! It makes the perfect side dish because its easy to put together from staple pantry items. But the same old mayo based slaw can get boring.  And, let’s face it, it’s not exactly the healthiest thing in the world.  So I have been experimenting with different ways to make the American classic.

I’m not sure what defines the traditional coleslaw.  Is it the cabbage? The mayo? Well, if that’s the case then this slaw breaks kind of breaks the rules.

Brussel Sprout Slaw

1 lb. brussel sprouts
1 carrot
2 cloves garlic, grated
1 lemon, zested and juiced
1/4 cup olive oil
salt and pepper

1. Cut the raw brussel sprouts and carrot into shreds.  This can be accomplished either by using a mandolin slicer, or with some very careful knife work.
2.  Grate garlic and zest the lemon using a microplane.
3. Mix all of the ingredients together.  Salt and pepper to taste.

The one thing to remember about this recipe is to just use it as a guideline.  I always try to add whatever fresh herbs I have lying around, like mint or basil.

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2 Responses to “A different kind of slaw”

  1. Matthew D'Eramo March 28, 2013 at 1:57 am #

    I agree with you on the boring mayonnaise based slaw and love this idea.

    I make my slaw very similar but with cabbage and sliced onions with a very small amount of mayo, and a little cider vinager and red peper flakes.

    Keep them coming Kathy!

    • chewmeblog March 29, 2013 at 12:47 am #

      Your slaw sounds great, Matt! I will have to try it with sliced onions sometime. Do you use regular white or sweet yellow onions?

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