A couple weeks back I told you guys about my first go at making coleslaw. It wasn't anything special, it was just basic -- cabbage, carrots and mayonnaise, vinegar, salt, pepper and dill. It wasn't much to be proud of, but it was something I was proud of. I refused to add pine nuts, cheese shreds, or bacon. It was difficult! It was hard!
This week I bought another beautiful looking cabbage at the grocery store and decided to give coleslaw another try. You might think that I made the same classic coleslaw twice. I respond by asking: Do you know me? Sorry traditionalists. I couldn't help but go a little crazy...
Sneaky Slaw
- Cut one-halfcabbageIn small pieces
- Take oneorange pepper(ha! (ha! Cut into strips that are razor thin and then into strips of 1/2-inch.
Two tablespoonsmayoMix.
- Chop three cloves of garlicGarlicSautée the vegetables in olive oil for about a minute until they turn a light brown color.
Garlic and a teaspoon of salt to the slaw.srirachaA tablespoon ofpomegranate powderAdd a pinch of salt.
This slaw was so clever! Although it looks like regular coleslaw, the Asian-y kick gives it a surprising spicy and Asian flavor. Do you think it's ridiculous that I became so excited about "tricking" people even though I was alone?
However, I felt it needed a crunch, perhaps peanuts or sesame seed to keep with the Asian theme. But I didn't have any so I held my hand steady and resist the temptation to add crushed-up sesame stick. You can see that I still have some control.
It was ready to go. I placed it in the refrigerator to cool. Oops.
No worries, I popped some sausages out of the fridge, toasted up a roll, and ate 'em West Virginia style.
if you like to buy ingredints the from indian supermarket or visit at https://foodinmarket.com