Casablanca Slaw

While we love traditional mayonnaise-based coleslaw, we are always on the lookout for interesting alternatives. Many cuisines make slaws, not all of which are cabbage based; some lack cabbage altogether. We wanted to make a few “multicultural” coleslaws--with or without cabbage. Here’s what we discovered:

Test Kitchen Discoveries

• Thinner vegetables make better slaw because they absorb dressing more readily than thicker vegetables.
• Use the shredding disk of a food processor, a V-slicer, or a sharp chef’s knife. Most vegetables can be easily sliced thin enough by hand.
• Serve the slaws as soon as possible after preparation. Most slaws shed a good deal of liquid quickly and the flavors may turn watery and the texture soft.