Monday, November 17, 2008

Savoy Cabbage Slaw

This was easy as easy can be. We normally have vinaigrette-y slaws rather than creamy slaws and this was no exception.

Savoy cabbages don't seem to have that much water in them like regular cabbage. The first time I made this, I salted the cabbage to drain excess water. But, the water yield was very low, nearly non-existent. I didn't bother again. So to start, I simply shredded the savoy, used a peeler to slice some carrots, then made the dressing. I added green onions this time, but thinly-sliced red onions would work nicely.

The dressing is a simple sweet-tangy vinaigrette with rice vinegar, honey, vegetable oil, and salt and pepper.

It's really rather good for something so simple.

Try using savoy for your next coleslaw: they're low-maintenance and they look prettier!

Southern-inspired Meal

Savoy Slaw
Cornmeal-crusted Okra
Creamed Spinach
Buttermilk Oven-fried Chicken
Banana Bread and Peach Bread Pudding


  1. I agree I think Savoy is my favorite cabbage for slaw as well

  2. I really like the vinaigrette components. I was looking for a slaw to go on sandwiches I'm making with our new panini maker. This will be perfect on the turkey panini.

  3. This is a beautiful meal. I love vinaigrette on slaws much more than a mayonnaise base. It looks really tasty.

  4. kat:
    Next goal: trying to GROW savoys! Could it even happen. =)

    lori lynn:
    This is one of our go-to vinaigrettes. So light.

  5. i always buy the regular ol' cabbage and never savoy. i should start as this looks really simple and good.

  6. kickpleat:
    We're a sucker for its pretty crinkly nature. =)


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