Recently we made Thai Curry Chicken Skewers from the Thankful Heart. They were a huge hit, so be sure to click over and explore Rhonda’s blog – you are guaranteed to find something you’ll want to make. But I needed a side for these skewers. Something fast, delish and easy.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
While my favorite cole-slaw happens to be a tangy/sweet Vinegar based one, there are times a creamy cole-slaw fits the bill. I decide based on what I’m serving and who’s going to be eating. Frankly a lot of my family likes the creamy version more!