LOOKING for: Southern Style Cole Slaw Dressing
TamaraM
13 years ago
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Comments (8)
glenda_al
13 years agoUser
13 years agoRelated Discussions
Freezer Slaw Question
Comments (8)I have never had freezer slaw so I don't know what to expect, but the recipes I found all had 2 cups of sugar and that just sounded wrong. I do need to watch my sugar intake, but I probably won't eat enough of it to be a problem. The problem is that DH doesn't like any veggie to taste sweet, and in most cases neither do I. When we lived in Ohio, neither of us would order a tomato based dish because all of them had sugar in them and we didn't like that. I am not real comfortable with any of the sugar substitutes although I use Splenda occasionally, and I do drink diet pop (and probably shouldn't). I have a regular slaw recipe that has a vinagar and sugar base like the freezer slaw does and I cut the sugar in half, but it has far less sugar than this recipe anyway. What kind of product do you have when you eat this slaw. Is the cabbage still crisp? I like the idea, but I don't know if I will actually like the slaw. Maybe I should make one and try it. It's not like I am overrun with cabbage heads, but I have about 5 green heads out there and the purple heads have started to head up a little now, so that is more than we can eat fresh. I just thought I might do something with the white ones. I am just about to talk myself out of the slaw idea, and I may just go cook a cornbeef and make a big pan of cabbage. I haven't had that for awhile and it sounds good. When we lived in Colorado we made sauerkraut in a jar like the recipe Bejay shows on the harvest forum, but we didn't even process it. I guess they have decided now that it isn't safe to keep if you don't BWB it even though it has been sitting out for 3-4 weeks by the time you BWB, and ours sealed itself. It is by far the simplest way to make sauerkraut even if you have to use BWB. Thanks to both of you for your help. Since it is a freezer recipe instead of canning, I think I can take some liberties with the recipe....See MoreAsian Slaw recipe anyone?
Comments (14)Yesterday I made a somewhat Japanese style cole slaw, just using my imagination, and then today I wrote the recipe down. Then I just found this thread which contains recipes that are extremely similar to what I made, especially Becky's. Here's my recipe: Vegetables: 1/2 Head red or purple cabbage (can substitute Napa cabbage); 2 cups when sliced 1/2 carrot, grated 1/2 red (or white) onion 1/2 bell pepper (red, green, or yellow) Dressing: 1 Tbsp grated fresh ginger 2 Tbsp Ponzu sauce* (or soy sauce or seasoned soy sauce) 1-1/2 Tbsp Black rice vinegar (or white vinegar, preferably rice) 3 Tbsp toasted sesame oil 1/4 tsp Sriracha sauce ( or other hot sauce), to taste 3 Tbsp mayonnaise Slice the cabbage into julienne strips, about 1/16”-1/8” thick Thinly slice the onion from root to top in 1/8” strips Cut the bell pepper into julienne strips, no more than 3/4” long x 1/8” thick All of this can be done on a mandolin or in a food processor with the slicer attachment, especially if making a larger batch. Toss all of the vegetables together and place in a bowl with tight fitting lid. Whisk together all of the ingredients for the dressing (except mayonnaise) in a small bowl and then whisk in mayonnaise. Use a stick blender for larger batches. Pour dressing over vegetables and toss until combined. Cover with lid and refrigerate for at least an hour (or overnight) before serving. Can serve sprinkled with toasted sesame seeds or Furikake. *Note: If not using Ponzu sauce, you can add Yuzu or lime juice for the citrus flavor. If you do not have sesame oil, you can use 1 tablespoon tahini plus 2 tablespoons salad oil. ------------------------------------- I think next time I might use miso in place of Ponzu sauce, but then I would have to add Yuzu or lime juice. I have lots of Yuzu fruit in my freezer that I have not gotten around to using. I used Napa cabbage because that's what I had on hand, but I prefer to make it with purple cabbage, mainly for looks....See MoreLOOKING for: Shredded cabbage, need help
Comments (13)Here's an easy one & can be reheated: HOT CABBAGE SLAW (serves 4) 3 cups shredded green or white cabbage 1 tsp salt 1 TBL butter 1/2 cupmilk 1 tsp caraway seeds 1/2 tsp tarragon or more Pepper to taste Put the cabbage ina 1 qt pan. Rinse & drain. Sprinkle w/the salt, cover & place over medium heat. When the cover is hot to the thouch, reduce the heat to low & cook 5 minutes. Add butter, milk & caraway seeds. Add teh tarragon & pepper & stir to blend. Bring to a boil. Serve hot.~~Craig Claiborne This is forgiving as far as quantities: GERMAN SWEET & SOUR CABBAGE (serves 4) 4-6 slices bacon 1 small cabbage, coarsely chopped 1 medium onion, coarsely chopped 1/3 cup sugar Salt & pepepr 2/3 cup white vinegar Fry bacon until crisp; drain, reserving drippings. Crumble bacon. Place cabbage in a large saucepan; cover w/water. Bring to a boil. Reduce heat to medium & cook 10-12 minutes or until crisp-tender. Drain & return to suacepan. While cabbage is hot, stir in onion, sugar & salt & pepper to taste. Let stand over low heat, tightly covered for several minutes. Reheat reserved drippings in a small saucepan. Stir in vinegar & bring to a boil. Pour over cabbage, stir & let stand 2-3 minutes. Top w/crumbled bacon.~~Food for Thought...See MoreLOOKING for: instead of mayo-based dishes
Comments (5)This is our family favorite. I can make what I consider to be a gigantic bowl full and it will be empty in minutes. I usually add a bit more lemon juice because I like it really tangy. It's one of the low sodium foods I make now (my husband's dietary restrictions) that doesn't suffer when I don't use any salt at all. Sue Patatosalata (Greek Potato Salad) Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. 2  2 ½ lbs. wax potatoes (white, Yukon Gold, or red) ½ cup extra virgin olive oil Juice of 1- 2 large lemons 1 red onion, finely diced 1 cup finely chopped fresh parsley 1 teaspoon dried Greek oregano (optional) Salt and Pepper to taste  Finely chop onion and parsley.  In a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside.  Wash potatoes well.  Add potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook.  Drain water and let potatoes cool slightly to touch.  When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).  Place potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat.  Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing....See MoreTamaraM
13 years agolindac
13 years agoTamaraM
13 years agoUser
3 years agoHU-933111033
2 years ago
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