Vinegar Coleslaw

From celiac_ceahow_martine 2 years ago

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• 1 minutes to make
• Serves 16

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.

• anewtwistonplainblandcoleslaw
• ceahowfriendly
• tangy
• hot-mustardy
• lime
• zing
• more...

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Ingredients

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• 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 coleslawhas marinated overnight)

How to make it

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• Grate the carrots & julienne the chayote into a huge bowl.
• Squeeze the lime juice over them, stir, and allow to stand while you're doing the rest.
• Put the cabbage, onions, & pepper on top of the carrot/chayote mixture as you cut them.
• In a separate small bowl combine the next 6 ingredients.
• In a microwave-safe pouring container, microwave this mixture for 1 min.
• Pour over the veggies; stir to distribute.
• Put slaw into gallon-sized ziplock bags and refrigerate overnight.
• Add sweetener as desired to taste.
• Serve.