Comments on: Flax Aioli & Carrot Slaw

By: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

Sun, 13 Mar 2011 22:32:52 +0000

[...] elk loin in aged St. Maure cream sauce w/ Carrot Slaw with Mighty Trio Organics flax seed [...]

By: Throwback at Trapper Creek

Throwback at Trapper Creek — Sun, 27 Feb 2011 21:23:01 +0000

We came to that same conclusion too besides the fact that greens seem to be a cold food, and even though it doesn’t get as cold here, a substantial slaw is much more, well, err, substantial.

I haven’t missed the greens at all.

By: Kevin Kossowan

Kevin Kossowan — Sun, 27 Feb 2011 16:31:58 +0000

Isabelle – any decent dressing on shredded winter root veg seems to do the trick – best of luck!
Karlynn – prefer over greens, wow! Most wouldn’t claim that. I figure us folks up north here should be masters of winter slaws. Seems it’s not so.
Sarah – I know, heh? Again, should be part of our regional identity, seeing as how greens are only in season roughly half the year.

By: Sarah Galvin (All Our Fingers in the Pie)

Sarah Galvin (All Our Fingers in the Pie) — Sun, 27 Feb 2011 13:29:45 +0000

A nice reminder to make slaws. I rarely do and don’t know why.

By: Karlynn

Karlynn — Fri, 25 Feb 2011 22:57:24 +0000

I love slaws, this one looks so fantastic! I prefer them over a salad of greens any day, I think it’s the heartiness and crunch that makes it feel so much more substantial.

By: Isabelle

Isabelle — Fri, 25 Feb 2011 13:52:05 +0000

This sounds and looks really good. I have never made a winter slaw. It’s about time I did!