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!
Buttermilk Oven-fried Chicken
Banana Bread and Peach Bread Pudding