The ingredient list: cabbage, green onion, parsley, radishes, black pepper, egg, white wine vinegar, vegetable oil, and capers (I did not use these as Mark does not care for them).
This recipe deviates from my standard coleslaw recipe a bit but is every bit as tasty. I like that the dressing is sort of just drizzled on and does not touch every single piece of the cabbage, sometimes one just wants a bit of that dressing and not a whole bunch gunking up the entire salad (that would be me). I liked the radishes in this (my other slaw has carrots in it which are nice, but the radishes were pretty and gave it a little spicy kick as radishes tend to do).
I would have liked to used the capers, but Mark does not care for them, so sometime I will make it just for me and sneak those capers in like she suggested in the recipe. I like that salty briny flavor of those little capers. The dressing was like a homemade mayonnaise with the egg and oil, and I'm not sure why, probably my horrific skills with the camera and the flash, but my photo looks like the dressing was absolutely white, which is wasn't really, it had a yellowish tint to it from the egg. Oh, well, it looks nice either way.
We liked the recipe, would make it again, and as far as ease goes, it really doesn't get much easier.
Wonder what the others thought? Gaye's post is here. Chaya's post is here. Sarah's post is here. Next is my choice, Pumpkin and Goat's Cheese Pizza, found in Modern Classics 1, page 78. Join us and leave a link to your post, no commitment required.