Happy Monday! I can’t believe March is already half over. I’m here with another recipe from the Thug Kitchen 101 cookbook. This is the Winter Veggie Slaw with Caramelized Shallot Dressing.
The coleslaw mix was supposed to be a combination of green and red cabbages, fennel and carrot. I made a few changes. I omitted fennel because I am really not a fan of its flavour. Yes, I have tried it before and I just can’t get over the strong licorice taste. I figured it would be better for me just to cut it out of the recipe than to be picking out fennel from every bite.
I simply added extra carrot to replace the missing quantity of fennel. I also left out the red cabbage (and used extra green) because, well, that was a complete accident. I didn’t realize I needed both kinds of cabbage when shopping for this recipe, so I only bought one.
The key part of this recipe was the dressing, hands down. It was so delicious, and would be great on any salad. What makes it so good is the caramelized onions (I used red onion instead of shallots) that get blended with all the other ingredients. There is just a really nice combination of flavours with the sweet onions and sour vinegars. It all goes great with the crunchy vegetables. The dressing also had a slight pink colour which was very pretty.
I am already a lover of coleslaw, but adding caramelized onions just took it to another level. This dressing is definitely a keeper. Really good side dish.