I've had success adapting a recipe from Julia Busuttil Nishimura. It uses wombok in lieu of cabbage and includes nashi. I use packham pears. It is sort of slawish, and certainly not the run-of-the-mill pub stuff.
As lovers of Coleslaw, thank you for the heads up in some delightful varieties. Memories of our mum’s coleslaw always return though, coarsely cut and tough as all get out, not nice at all..have a wonderful Christmas both of you, and I don’t think Terry would be competition, just a different version, I’d read what he has to say if he makes the decision to join the Substack club.
Love a coleslaw, especially with leftover Chrissy ham - will definitely try your yoghurt dressing. Thanks for a fabulous year of recipes Jill, Merry Christmas to you and yours. 😊
Excellent! Love the dressing. I tested it on green cabbage, pickled cucumbers & roquet to go with store bought BBQ chicken. It's much better than an old version I had with mustard & orange juice. I don't think most people would pick that it's not mayo! 🤗
Delicious... I have always made the many variations of coleslaw from Bill Granger cookbooks, he loved coleslaw and had many twists.. look forward to trying these out over holidays.
Thanks for a fabulous year Jill. Fun and delicious. Don’t forget Aromi when you are next in Melbourne. Neighbourhood gem. Happy Christmas to you and your lovely elf. A wonderful helper. Cheers
Thanks Jill, for all the food love this year. The advice on cabbage is very much appreciated - hopefully my future cabbage salads will taste less tree-like. Love the sound of the yoghurt dressing, and the addition of pineapple is brilliant.
A big yes for a substack from Terry, otherwise I will miss his beautiful prose and wicked humour too much. Compliments of the season to you both.
And thank you to Terry for the best, most entertaining reviews of all time.
I've had success adapting a recipe from Julia Busuttil Nishimura. It uses wombok in lieu of cabbage and includes nashi. I use packham pears. It is sort of slawish, and certainly not the run-of-the-mill pub stuff.
Made it, was delicious! Thank you and best wishes.
As lovers of Coleslaw, thank you for the heads up in some delightful varieties. Memories of our mum’s coleslaw always return though, coarsely cut and tough as all get out, not nice at all..have a wonderful Christmas both of you, and I don’t think Terry would be competition, just a different version, I’d read what he has to say if he makes the decision to join the Substack club.
Love a coleslaw, especially with leftover Chrissy ham - will definitely try your yoghurt dressing. Thanks for a fabulous year of recipes Jill, Merry Christmas to you and yours. 😊
Excellent! Love the dressing. I tested it on green cabbage, pickled cucumbers & roquet to go with store bought BBQ chicken. It's much better than an old version I had with mustard & orange juice. I don't think most people would pick that it's not mayo! 🤗
Delicious... I have always made the many variations of coleslaw from Bill Granger cookbooks, he loved coleslaw and had many twists.. look forward to trying these out over holidays.
Thanks for a great read throughout the year.
Thanks for a fabulous year Jill. Fun and delicious. Don’t forget Aromi when you are next in Melbourne. Neighbourhood gem. Happy Christmas to you and your lovely elf. A wonderful helper. Cheers
Thanks Jill, for all the food love this year. The advice on cabbage is very much appreciated - hopefully my future cabbage salads will taste less tree-like. Love the sound of the yoghurt dressing, and the addition of pineapple is brilliant.
A big yes for a substack from Terry, otherwise I will miss his beautiful prose and wicked humour too much. Compliments of the season to you both.
Yes yes yes to a Substack from Terry!
Thanks Jill, sounds amazing. Would it affect the balance catastrophically to omit the pineapple?
Not in the slightest! Or consider diced apple, no real need, I just had it in the fridge.
Delicious thanks xxx