Curried Slaw
Curried Slaw
3/4 cup light mayonnaise (180ml)
2 tablespoons fresh lemon juice (15ml)
1 tablespoon curry powder (15ml)
2 cups thinly sliced green cabbage (500ml)
2 cups thinly sliced red cabbage (500ml)
1 cup sliced red peppers (250ml)
1 cup thinly sliced carrots (250ml)
2 green onions, thinly sliced
¼ cup dried cranberries (60ml)
¼ cup thai basil chopped roughly (60ml)
Salt and pepper to taste
Shred some cabbage as thin as possible using a large knife and place into a large bowl. Add seeded and finely diced red chili pepper, green onion, and shredded carrots. In a separate bowl add mayonnaise, lemon juice, curry powder, mix and add to bowl with cabbage. Add cranberries and mix. Taste and season with salt and pepper. Place in refrigerator and allow the flavor to develop for 1 hour.
3/4 cup light mayonnaise (180ml)
2 tablespoons fresh lemon juice (15ml)
1 tablespoon curry powder (15ml)
2 cups thinly sliced green cabbage (500ml)
2 cups thinly sliced red cabbage (500ml)
1 cup sliced red peppers (250ml)
1 cup thinly sliced carrots (250ml)
2 green onions, thinly sliced
¼ cup dried cranberries (60ml)
¼ cup thai basil chopped roughly (60ml)
Salt and pepper to taste
Shred some cabbage as thin as possible using a large knife and place into a large bowl. Add seeded and finely diced red chili pepper, green onion, and shredded carrots. In a separate bowl add mayonnaise, lemon juice, curry powder, mix and add to bowl with cabbage. Add cranberries and mix. Taste and season with salt and pepper. Place in refrigerator and allow the flavor to develop for 1 hour.
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