Sometimes you just need a little something to fill out a meal or a lunch, and this Carrot & Cabbage Slaw will hit the spot. Super easy and fast to make, this is a great little back pocket recipe to know.
“Beloved by any name, we call it coleslaw, cole slaw, or slaw. The way we make it depends on where we grew up or what cuisine we’re creating. Regardless, a slaw’s tangy, acidic vinegar slices right through its accompanying fatty meat…” Chowhound
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In the summer heat (and it has been so hot & so humid, here) I can hardly get enough cool, crunchy salads. Here’s a fantastic crunchy little salad with a little bit of a Thai twist. That this is more American Thai than Thai doesn’t detract from the utter deliciousness.
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!
I have to admit to being a little nuts about slaw, it doesn’t matter if it’s a Red Cabbage Slaw with a few Mexican flavors thrown in, a standard Creamy Green Cabbage Slaw like the one served with my Shrimp Po’ Boys, but my favorite, hands down is a Vinegar Based Slaw like this one.
My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! (Funny, I wasn’t so alarmed by the sugar!) I started making this wonderful dressing, based on something my mother had given me.
I love red cabbage to freshen up a lot of dishes; it’s great in tacos, tostadas for instance. But Red Cabbage Slaw takes this idea to a whole new level. A little spicy, a little sweet and just a hint of fire make this a perfect side for anything Mexican!