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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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If you're through with mayo-based coleslaw, this is the slaw for you. The lime and chayote give it a zing that'll keep you wanting more. Prep time is less if you have/use a food processor. Ingredients:
2 lg carrots, grated |
1 chayote squash, julienned |
juice of 1-2 limes |
16 c shredded cabbage |
1 lg onion, minced |
1 lg bell pepper, diced (any color) |
1/2 t celery seed |
1/2 t dry mustard |
1 t kosher or sea salt |
dash pepper |
1 1/2 c vinegar (white, rice, cider, or combination) |
1 t to 1 t oil (make it as low-fat as you choose, but it does need at least 1 t to develop the flavors) |
liquid sweetener to taste (but only after coleslaw has marinated overnight) |
Directions:
1. Grate the carrots & julienne the chayote into a huge bowl.
2. Squeeze the lime juice over them, stir, and allow to stand while you're doing the rest.
3. Put the cabbage, onions, & pepper on top of the carrot/chayote mixture as you cut them.
4. In a separate small bowl combine the next 6 ingredients.
5. In a microwave-safe pouring container, microwave this mixture for 1 min.
6. Pour over the veggies; stir to distribute.
7. Put slaw into gallon-sized ziplock bags and refrigerate overnight.
8. Add sweetener as desired to taste.
9. Serve.
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