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Post by Deleted on Apr 18, 2009 5:59:34 GMT
Ingredients
for the salad half a cabbage, finely chopped 2 carrots 1 onion 2 tablespoons of raisins 2 tablespoons of strips of fresh coconut
for the sauce 3 tablespoons of mayonnaise 1 container of plain creamy yogurt 1 tablespoon of cider vinegar 1 teaspon of strong mustard salt and pepper
Preparation
Mix all of the salad ingredients, finely chopped, in a large bowl.
Using a mixer or a wire whisk, blend all of the dressing ingredients until you obtain a completely smooth sauce.
Pour the dressing over the salad and mix thoroughly.
Cover the salad bowl and let it sit in the refrigerator for 3 to 6 hours before serving.
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Post by Don Cuevas on Apr 18, 2009 10:14:53 GMT
Thanks, but I'll pass. Coconut belongs in desserts, not in slaw. I have had pineapple slaw, but it's not something I would make.
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Post by mockchoc on Apr 22, 2009 10:47:33 GMT
Kerouac, what were you thinking? Ok whomever made this recipe... what were YOU thinking?
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Post by Deleted on Apr 22, 2009 10:55:09 GMT
Frankly, it doesn't disgust me, although I doubt that I would ever make it.
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Post by mockchoc on Apr 22, 2009 11:45:26 GMT
K, I know for sure you wouldn't.
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Post by Deleted on Apr 22, 2009 11:53:26 GMT
Well, the way I look at it, carrots are sweet already, so coconut wouldn't make all that much difference. And most American or British cole slaw is disgustingly sweet anyway, whereas this recipe does not say to add sugar.
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Post by Don Cuevas on Apr 22, 2009 14:45:14 GMT
Let's turn this around: how does a coconut slaw coated, mayonnaise-frosted carrot cake strike you?
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Post by Deleted on Apr 22, 2009 16:48:14 GMT
I have a special photo gallery for that.
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Post by bixaorellana on Apr 23, 2009 23:11:10 GMT
I'm surprised at the reactions! As soon as I read the recipe title, I thought, "of course!" Fresh coconut is not all that sweet and has a texture that would combine nicely with the other slaw ingredients. I can get fresh peeled coconut strips at the market, so next week I'm going to try this and report back. I'm looking forward to it. (and really, some fresh pineapple in it wouldn't go amiss, either)
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Post by Don Cuevas on Apr 24, 2009 0:11:03 GMT
I'm just not a big coconut fan. I like it in pastries and desserts.
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