NO-MAYO COLESLAW
- 150 gms. each of carrots and cabbage julienned
- 1/4 of a medium sized onion , thinly sliced(100 gms)
- 2 tsp oil
- 1/4 cup pomegranate juice
- 3 Tbsp lemon juice( see NOTES)
- 1/2 tsp pepper(optional)
- 1 green chili , seeds removed and slit into juliennes
- 3/4 tsp. salt to taste(go easy on the salt ,with the sourness of the lemons , the salt need not to be prominent)
Method
- Slice the cabbage , carrots and onions thinly.
- Put all these into a bowl , add the pomegranate juice , lemon juice , pepper , chili and salt . Mix in using your hands .
- Store in the fridge . Best if made 2 days ahead. take it out of the fridge 2 hours ahead.
NOTES
- If you don't plan on making the coleslaw ahead, then use less lemon juice. The 3 Tbsp is required if the salad sits in the fridge and cooks in the lemon juice.
- Pomegranate juice is a nice addition but its not always there at home. Try grated apple instead of pomegranate juice.
- Sometimes I feel like having the store bought style coleslaw with mayonnaise. I don't buy mayonnaise, but I store the small packets of mayo that we get with take-aways. For adding mayonnaise to the above recipe , squeeze out the juice of the salad , so that the vegetables are no longer wet , and then add mayonnaise as required.
- It's best to slice all the ingredients by hand , but when I am short of time , I resort to the food processor.
- The onions, carrots and cabbage can be sliced using the food processor. It is fast to prepare this way but makes the salad a little soggy.
- When putting the cabbage in the food processor , put a firm piece of the cabbage , the loose leaves won't slice finely.
- When the carrots are grated ,using the grater blade in the food processor , there will be chunks of carrots left behind . Either hand slice them or reserve them for later use.
Comments