Vinegar Based Coleslaw

When it hits the summer highs and becomes like a broiler outside, the last thing I want to do is boot up an oven or eat anything heavy. I want something that is fresh, crispy, and quick. My general slaw preference is for a creamy coleslaw, but tonight I wanted something a bit more bright and decided to go with a vinegar based coleslaw instead. It paired nicely with the sausages that were thrown on the BBQ.

This was exactly what I was looking for, and the flavours of dill and fennel went wonderfully with the caraway seeds and tang of the horseradish!

Note that I was keeping this low carb and using what I had in the fridge. Feel free to add purple cabbage or shredded carrots if desired.

Vinegar Based Coleslaw
  1. 1/2 small green cabbage
  2. 1/2 fennel (keep fronds for the dressing)
  3. 1/2 cup white vinegar
  4. 1/3 cup grapeseed oil
  5. 1/2 teaspoon caraway seeds
  6. 1/4 teaspoon chili flakes
  7. 1/2 teaspoon dried mint
  8. 1 teaspoon Mrs. Dash
  9. 1 teaspoon yellow mustard
  10. 1 tablespoon fresh dill, chopped fine
  11. 1/2 tablespoon fresh fennel fronds, chopped fine (or whatever half of the bulb has)
  12. 1 teaspoon extra hot horseradish
  13. 1/2 teaspoon Splenda
  14. Salt and fresh ground pepper to taste
  1. Grate the fennel and cabbage on a somewhat fine slice.
  2. Crush the caraway seeds and chili flakes slightly in a mortar and pestle.
  3. Combine with the other ingredients in a small food processor and drizzle over the slaw mix, tossing to mix.
  4. Garnish with some more fresh dill if desired.
Cooking Is Like Love

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