My old trusty rusty grater.
What else do you put in it besides cabbage and carrots?
Sometimes a sweet or red onion. But I'm usually in too much of a hurry and I've grown to love the blend of cabbage and carrot by itself. I prefer the middle of the cabbage where it's pale. I don't know why, maybe it's sweeter?I douse it with red wine vinegar and salt and let it marinate for a day in the fridge. The carrots sweeten it. I use a lot, about half and half.
Sounds good. I admire your abstemiousness! I spose you could avoid oil but still have a thicker dressing by warming the vinegar w/ a bit of cornstarch or arrowroot, or adding some nice thick mustard, or blenderized silken tofu.... I wonder if this could be done as "Salad in a Jar"
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