tag:blogger.com,1999:blog-2792647484360633032.post7100121077980042011..comments2023-04-10T08:36:18.583-07:00Comments on Gluten Free and Me in Boston: Cajun Shrimp TacosMikehttp://www.blogger.com/profile/10520335031467092973noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2792647484360633032.post-80051164443868926102014-04-23T04:25:45.811-07:002014-04-23T04:25:45.811-07:00This looks like a winner of a dish---definitely ha...This looks like a winner of a dish---definitely has prominent flavors and textures. I like making slaw as well---but I don't add any of the creamy elements...which keeps the slaw nice and crunchy. It's not unlike some of the ingredients you used, so here it is: The dressing is made in a large bowl with apple cider vinegar, coarse grain mustard, a dash of horseradish mustard, black pepper, a dash of honey, and I whisk it all together. I put the shredded cabbage on top and toss it until coated. I also like to add dried cranberries into the mix (walnuts could work took if you have them). <br />Anyway, this has a great crunch...a little sharpness--yet a coolness when out of the fridge. I just like it because it doesn't have mayo or cream.<br />Keep on writing and Keep on cooking!Anonymousnoreply@blogger.com