Comments on: Thanksgiving 2008 Series: Cranberry Cabbage Slaw

By: Jessica@Foodmayhem

Jessica@Foodmayhem — Wed, 19 Nov 2008 15:53:00 +0000

Grace, I love when people know what they like! Go Girl!

By: Grace

Grace — Wed, 19 Nov 2008 08:49:00 +0000

i like slaw, but i have two qualifications: it must be crunchy, and it must be mayo-lite.

By: Jessica@Foodmayhem

Jessica@Foodmayhem — Tue, 18 Nov 2008 12:49:00 +0000

lesley, I’ll have to try your version too, although, sultanas are not widely available here.

By: lesley

lesley — Tue, 18 Nov 2008 06:47:00 +0000

I love your recipe! Will be trying it out this weekend.
I always put a handful of sultanas and fresh pineapple in, (on special occassions) but I don’t usually marinate the cabbage, I will try though. Thanks!

By: Jessica@Foodmayhem

Jessica@Foodmayhem — Mon, 17 Nov 2008 19:54:00 +0000

Asianmommy, thanks!

Manasi, yes, the cabbage needs to be softened a bit/marinated because it will taste too raw otherwise. But don’t worry, it will still be crunchy.

By: Manasi

Manasi — Mon, 17 Nov 2008 19:45:00 +0000

Doesn’t storing it overnight soften the cabbage? The cranberries are a great touch. I might just do a traditional American Thankgsgiving this year

By: Asianmommy

Asianmommy — Mon, 17 Nov 2008 16:57:00 +0000

This looks like a great side dish. Can’t wait to see what else you’ve got planned.