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There are a million slaws out there that grace our tables, but we never seem to push the world of finely sliced vegetables into the tossed salad realm. I don't know why -- it's incredibly easy and breeds new life into an old standard. When I whipped up some kielbasa-mustard-mustard cheese sandwiches over the weekend, I needed a salad side that would fill out the meal -- Tossed Slaw to the rescue!
This couldn't be easier: just cut fine slivers of the veggies you'd put in your salad, toss them with some spices, oil, and vinegar, and serve. The result is much healthier than some of our classic mayo-laden slaws, and it offers a whole world of extra flavor. The toppings mix perfectly with each strand and create a much richer salad taste that focuses on the overall flavor rather than one ingredient.
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2-04-2009 @6:30PM Sarah said... It looks great, one of my favourite recipes that's fallen by the wayside - though the photo is oddly reminding me of posh Lunchables.
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