Vegetable slaw with jalapeño-lime dressing, two ways from Rebar: Modern Food Cookbook (page 29) by Audrey Alsterberg and Wanda Urbanowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dill poppy dressing; Shrimp corn cakes; Tempeh Reuben with Swiss cheese, beets and sauerkraut; Sensitive new age sloppy Joe; Mushroom pecan burger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk plus mayonnaise for vegetable oil.

  • averythingcooks on July 02, 2021

    There are actually 3 choices for dressings here (dill poppy seed and 2 options for a jalapeno-lime). I made the jalapeno-lime dressing that uses mayo & buttermilk (in place of oil) and it was really good. I cut the recipe in 1/2 then went slowly with the jalapeno and was happy I stopped at around 1/3 of a whole pepper - the whole pepper would have been too much for this. A tasty slaw (minus the cilantro :) .

  • Frogcake on November 06, 2018

    A delicious unique veg slaw! I added a bit of shaved fennel bulb. Loved the dill poppyseed dressing. Will be making this again.

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