I find it interesting and frustrating that 99%(this is a guess) of retail and commercial coleslaw tastes like it was made w/ Ken's Coleslaw Dressing. Mayo, sugar, vinegar , onion juice?
And that same coleslaw is , 99% of the time, the only crunchy vegetable salad option that's part of the deal when you purchase deli sandwiches, etc.
So, we recently ended up w/ a bunch of it, and i started thinking about how I could make it appealing.......(btw, ours does not seem to have horseradish in it.) I mean, cabbage IS of nutritional value, yes?(I haven't researched it yet) Or is it mostly just good as roughage? Commercial colelaw does seem to have an infinite refrig. shelf life.....
In my one riff today, I started with draining it in a colander and even rinsing off some of the mayo. To a cup of it i added some bottled pure chipotle sauce and some ground toasted cumin and a little sherry vinegar. Pretty good, but i'm sure it could be alot better. Maybe cilantro and toasted sunflower seeds? Have any of you talented CHs done some interesting revisions?
So far, i'm thinking about (separately) beets, edamame, julenned snow or sugar snap peas, bacon, julenned spinach ,lovage,..........................Hmmmm, what about cantalope or watermelon w/ mint?
I don't think basil, rosemary or olives would be compatible.
I'd prefer to stay away from starches, but maybe mixing it w/ a lesser amount of a brown rice and wheatberry salad w/ cranberries and walnuts......
(Indians would prob have a fine time sauteeing and adding it to cubed potatoes with black mustard seed and spices, but i'm looking for crunchy veggie salads.)
Thx much for your thoughts.
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