By Montana Heart Song on February 11, 2013
"Served any time of the year with fish, chicken or with hamburgers."
Serving Size: 1 (159 g)
Servings Per Recipe: 4
"A nice take on slaw. I will definitely be making this again. I made the slaw early in the day and kept the dressing to add 30 minutes prior to serving. At first bite one diner thought the slaw needed sweetness. I actually liked the dressing better the next day. The tart dressing had mellowed & the salad was still fairly crisp. I appreciated learning the vinegar/ water bath method. The recipe does make an excess of dressing and omitted adding the almonds in the directions. Good luck in the contest!"
"A refreshing take on slaw! The lime juice and zest added a bright flavor. The almonds aren%u2019t included in the directions, so I accidentally left them out since I was prepping the rest of the meal during the 30 minute rest time for the slaw and got distracted. Fortunately, I had some leftover slaw so I tried it out with sliced almonds the next day. We really liked the addition a lot. And yes, the slaw stayed pretty crispy the next day too, so that was great. Thank you, and good luck!"
"I really enjoyed the crispy greens, the vinegar/water soak is a great idea! I did find the dressing a little bland so I added some grated ginger, garlic and a drop of sesame oil, it was delicious and easly adaptable to personal preferences. Made and reviewed for for "Dining on a Dollar", March 2013."
"Made for Dining on a Dollar February 2012. This slaw does not get soggy. The water and vinegar method does work. I enjoy oriental slaw and was attracted to this recipe because of the well thought out ingredients list. I did reduce the radishes as mine were rather large. Sliced almonds were used. My only suggestion would be to toast the almonds and add them prior to serving to help remain more crunch. I can see myself making this recipe again. Good luck in the contest."