Vegetables Are Tasty With Canola Oil

In a feature food article on vegetable butchery, The Star discusses recipes where meat is not the “star.” The recipe for chef and cookbook author Raghavan Iyer’s Indian slaw is included, which was served on behalf of CanolaInfo at this year’s International Association of Culinary Professionals’ award luncheon in Chicago. “The beauty of this adapted slaw…is that it’s packed with unexpected flavours and devoid of mayo,” the article notes.