sandnsea
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Sun Jun-29-08 07:26 PM
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Cole slaw for cole slaw haters |
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Equal parts Miracle Whip and apple juice, a little wine vinegar if you've got it, ginger to taste.
Yum!
Well, better than what usually gets slopped on cabbage, imho.
Coming soon, porkless pork 'n beans. I need to make them one more time to get the ingredient amounts down.
Add a lemon chicken, roasted on the bbq - I don't feel sugar or salt deprived one bit!
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NJCher
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Fri Aug-08-08 05:05 PM
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sandnsea
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Fri Aug-08-08 11:17 PM
Response to Reply #1 |
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I try any alternative to full fat mayo, that's all.
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Tab
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Fri Aug-08-08 07:43 PM
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2. Apple juice, wine vinegar, and ginger, sure... |
sandnsea
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Fri Aug-08-08 11:16 PM
Response to Reply #2 |
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So it's a bit healthier than mayo, for those who can't stand reduced fat mayo. It kind of defeats the purpose of the slaw, for me, to use full fat mayo.
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japple
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Sat Aug-09-08 08:19 AM
Response to Original message |
5. Being allergic to eggs, I've never eaten mayonaise and |
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other sandwich spreads. Coleslaw, for me, is always made with vinegar and pickle relish, oh, and cabbage/carrots/onions, of course. Sometimes I use a recipe that has sour cream and carraway, although that's usually in the fall or winter.
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sandnsea
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Sat Aug-09-08 06:59 PM
Response to Reply #5 |
8. Yeah I would totally hate that |
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That's why I said this is a recipe for people who hate normal coleslaw. :hi:
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Tab
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Sat Aug-09-08 01:34 PM
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6. I've found that I actually like cole slaw if it's light on the mayo |
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I've found I prefer it if there's practically no mayo on it at all, and fresh, and with some seasoning.
Growing up, the stuff was always laden with mayo, and I just couldn't do it.
Miracle Whip, however, is a little too far out for me.
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sandnsea
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Sat Aug-09-08 06:58 PM
Response to Reply #6 |
7. The apple juice thins the mayo |
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You don't put globs on. Just a light toss. The cabbage remains crunchy and light. I can't do the soggy mayo crap either, whether it's mayo or miracle whip. And I generally despise vinegar. Gives me the chills. This is the only way I can eat raw cabbage.
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yellerpup
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Sat Aug-09-08 09:06 PM
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9. I read your yummy recipe earlier then found a head of red cabbage |
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from the green market when I started to make dinner. (Salmon with crab stuffing) I made a fat free version that turned out very well so I hope you don't mind if I share it.
Red Slaw (no fat)
1 Small Head Red Cabbage - chopped fine 1/4 Med. Red Onion minced 1 Med.Beet grated 1/2 Cup Blueberries, smashed Juice of 1/2 juice orange 1 Tsp finely grated orange peel 1/2 Tsp. raw sugar (optional) Red Wine vinegar to taste Kosher salt to taste Freshly Ground Black Pepper to taste
Stir it up, chill for at least 30 minutes to allow flavors to marry. This makes a nutritional powerhouse of a side dish that is high in fiber and fat free. Sugar and salt don't have to be added if those are restricted on your diet.
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fudge stripe cookays
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Sun Aug-10-08 04:48 PM
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10. I tried a fabulous one a few years ago... |
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that was sort of Southwestern flavored...
It used cilantro in with the cabbage, and the creamy dressing itself had cilantro and a tiny bit of jalapeno and tabasco.
It was WONDERFUL. But now I can't remember which cookbook it was in! :-(
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sandnsea
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Mon Aug-11-08 01:56 AM
Response to Reply #10 |
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It uses olive oil, but it would be easy enough to add a little sour cream or mayo. Sounds good, great side dish to fish tacos. We haven't had fish tacos in a few weeks, maybe I'll put it on the menu. Yum! http://friendseat.com/recipes/27085/SOUTH-OF-THE-BORDER-COLESLAW-WITH-CILANTRO-AND-JALAPENO
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hippywife
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Sun Aug-10-08 04:56 PM
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11. I use a little real mayo |
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and then some of my ubiquitous plain yogurt, a little cider vinegar, salt (sometimes season salt), pepper, celery seed, and a pinch of sugar. The hubband eats it so it works for my purposes. ;)
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DU
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Sat May 04th 2024, 09:36 AM
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