- Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
- Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
- Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.
Cook’s Note:You can use green, red, or napa cabbage, and 2 cups any mixed shredded veggies (such as carrots, radishes, broccoli stems, parsnips, celeriac, bell peppers, or snow peas). You can use avocado or canola oil instead of olive, basil instead of parsley, and dill, oregano, or rosemary instead of tarragon.
Variations:Red Cabbage and Broccoli Slaw: 3 cups shredded red cabbage + 1 cup shredded broccoli stems + 1 cup shredded celeriacGreen Cabbage and Radish Slaw: 3 cups shredded green cabbage + 1 cup shredded carrot + 1/2 cup shredded radishes + 1/2 cup shredded parsnips
Smart Uses:Mix into pasta or pasta salad: Add 1 to 2 cups undressed slaw to boiling pasta the last 2 minutes of cooking. Drain in a colander. Rinse with cold water to chill if serving cold; drain well. Add vinaigrette and toss to combine.Stir into scrambled eggs or quiche: Cook 1 cup undressed slaw in a large skillet in 1 tablespoon hot vegetable oil until tender, about 8 minutes, then add to scrambled eggs or quiche.Tuck into tacos: Use 3 tablespoons slaw (dressed or not) per taco.
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