Linda Roy shared this coleslaw recipe with me. It’s a delicious slaw that’s not “mayonnaisey.” The dressing is a mix of vinegar, oil and a little mayonnaise; just enough to coat the cabbage.
Besides cabbage, she adds finely sliced radishes, red or green bell pepper and sliced black olives.
Slaw goes well as a side dish with grilled chicken, pork or fish. Best of all, it can be made ahead of time and is ready when you are.
I used this recipe for the topping in Crawfish Tacos, which is in the Gourmet Galley column.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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