This version is sure to become a new favorite at barbecues and picnics.
Why This Recipe Works
Thinly sliced vegetables make a better Casablanca Slaw because they absorb dressing more readily than thicker vegetables. We used 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 slaw 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.