A couple of months back, I accidentally developed the best coleslaw recipe I’ve EVER tasted.
I was right in the middle of developing recipes for “Beyond Flour“, my upcoming gluten-free cookbook. I’d just perfected a recipe for fried chicken… but fried chicken is just so brown and blah when it comes to photos.
In considering how I’d want to set the plate for photography, I decided that what it needed was probably coleslaw. Regular coleslaw adds a little colour, and you can have a bit more if you add, say, carrots.. but I wanted a LOT of colour. So, I decided to whip up a coleslaw just for the photo, with the focus being on bright colours. I had no plans to actually include a recipe for it, it was basically going to be a prop… almost like using a garnish to bring some colour.
Well, I’m really glad that I actually wrote down what I did, because it was FABULOUS. Not only was it gorgeous, it had amazing texture and a ton of flavour.. as well as a bit of kick. It was perfect!
This recipe will be included in the cookbook, but I want to share it with you now, so you get some mileage out of it for summer parties. SO GOOD.
Marie’s Colourful Coleslaw
1 small savoy cabbage, thinly sliced
1 1/2 cup shredded purple cabbage
1 carrot, peeled and grated
2-3 red anahem peppers, thinly sliced/ribboned
2 green onions, thinly sliced on a diagonal
1 cup mayo
1/2 cup cider vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
In a large bowl, gently toss prepared cabbages, carrot, peppers and green onions. Set aside.
In a separate bowl, whisk together remaining ingredients. Pour over vegetables, toss to coat evenly.
Cover, chill for at least 1 hour to let flavours mingle. Serve cold.
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