Cole Slaw

Growing up in a small town there was a small Cafe that not only made
great hot dog (frankfurter) roast beef and tenderloin sandwiches but she
had a cole slaw to kill for

It was the best anywhere

It was just grated cabbage w/o any carrots etc

In addition to tasting good it had a tang to it like horse radish but I
do not think she added horse radish to it

I think one of the secrets was to add salt to the grated cabbage and
place in a dish cloth for a period of time and this pulled water out of
the grated cabbage

Then add ingredients of sugar vinegar lemon juice etc and mix in mayo

Does anyone have a recipe like this

Tom Folta wrote:

snip

Does anyone have a recipe like this

no recipe just my two cents about cabbage. Whenever I begin to lo carb
bagged plain cole slaw is my veg of choice. I'll eat a whole bag
usually divided up between my two or three meals as my vegtable ( carb
) those first weeks. I will put either unsweetened soy sauce or hot
sauce in it with cheese and tuna or chicken breast. It's to die for and
the soy souce and or hot sauce rings in my mouth for hours to come
sating my appetite.

Tom Folta wrote:

snip

Does anyone have a recipe like this

no recipe just my two cents about cabbage. Whenever I begin to lo carb
bagged plain cole slaw is my veg of choice. I'll eat a whole bag
usually divided up between my two or three meals as my vegtable ( carb
) those first weeks. I will put either unsweetened soy sauce or hot
sauce in it with cheese and tuna or chicken breast. It's to die for and
the soy souce and or hot sauce rings in my mouth for hours to come
sating my appetite.

I use a simple one. Best Foods Mayo, white vinegar, and SPlenda add vin
and splenda enough to thin it down and balance the sweet and tangy. Add
fresh cracked pepper voila!! I julienne the cabbage and add dressing as
I serve so it doesnt get watery. Stay crunchy that way.

You would like kim chee then! I can hardly wait until I can take home
canned albacore tuna, lightly shake soy and tabasco on the meat. Then
place small chunks of seasoned tuna inside pieces of kim chee and eat
it like sushi YUM!!!!!

"Tom Folta" wrote in message
...

Then add ingredients of sugar vinegar lemon juice etc and mix in mayo

Does anyone have a recipe like this


1 cup mayonnaise
¾ cup Splenda
1 ½ tablespoon Red Wine Vinegar
Whisk it together and toss some with shredded cabbage, or broccoli slaw.
That should be enough for a whole head of cabbage.

Now tell me how to do this salt thing. How much salt do you use, how long
do you leave it wrapped in a towel, and how come it doesn't make it salty?

--
No Husband Has Ever Been Shot While Doing The Dishes

Tom Folta wrote:

Growing up in a small town there was a small Cafe that not only made
great hot dog (frankfurter) roast beef and tenderloin sandwiches but she
had a cole slaw to kill for

It was the best anywhere

It was just grated cabbage w/o any carrots etc

In addition to tasting good it had a tang to it like horse radish but I
do not think she added horse radish to it

I think one of the secrets was to add salt to the grated cabbage and
place in a dish cloth for a period of time and this pulled water out of
the grated cabbage

Then add ingredients of sugar vinegar lemon juice etc and mix in mayo

Does anyone have a recipe like this


People like my coleslaw. Basically it has light mayo, vinegar,
sweetener, celery seed, paprika, salt, pepper.

Forget amounts. Everything is to taste. You will find that the more
vinegar and sweetener you use, the more tang and kick it has. Keep
adding these two slowly, then stir and taste. When you arrive at what
tastes good to you, that's the amount you need. Paprika is another item
that gives kick, but be a little cautious. And don't neglect celery
seed. This may not seem like much, but it is. If you want to get fancy,
throw in a little poppy seed and even caraway seed. Just warn your
guests about the poppy seed because I've heard it triggers positives on
drug tests.

you add a couple of teaspoon of salt and let it set for at least a day
and that draws water out of it which seems to help the taste

then add mayo etc

I don't understand these measurements

Can someone help me and explain them

You wrote

Cole Slaw
1 1/2 cups + 2 tablespoons Mayonnaise

Are you saying 1 1/2 cups plus another 2 tablespoon of Mayo

6 tablespoons + 1 teaspoon splenda
and is this 6 tablespoon plus another teaspoon of splenda etc etc



3 Tablespoons + 1/2 teaspoon wine vinegar 3/4 cup + 1 tablespoon oil
1/3 teaspoon each Garlic, onion, mustard and celery powders Dash black
pepper
1 Tablespoon + 2 teaspoons lemon juice
3/4 cup + 1 tablespoon half and half
1/2 teaspoon salt
2 heads cabbage, very finely shredded
Blend together the mayonnaise, sugar, vinegar and oil, add the spice
powders pepper, lemon juice, half and half and salt. Stir until smooth
Pour over the cabbage in a large bowl and toss until the cabbage is well
coated - If wanted , use only 1/2 the dressing to a head of cabbage and
save the remaining dressing to dress fruit salad or other salads. The
dressing keeps well, tightly covered in the refrigerator for several,
days. Makes about 1 Qt. of dressing.
**********************************************
I also make : Ken's Oshinko cabbage. This is made out of the Chinese
Cabbage. It is lovely lowcarb snacking.
Oshinko (pickled Chinese cabbage)
Source: Ken Iisaka
Preparation time: 3 days
Ingredients
1 head Chinese cabbage
1/4 cup salt
1 tsp dried Japanese chili pepper (optional) 1 tsp shottsuru (optional)
(fish sauce, available at Southeast Asian food stores, may be
substituted. Called nuoc mam in Vietnamese or nam pla in Thai.)
Directions
After washing, chop the cabbage into 1-inch pieces. In a glass,
Corningware, or any other non reactive bowl, place the drained cabbage
and sprinkle salt over it, making layers. Place a plate over it and put
a weight on it (at least 5 lbs.) Leave it for 3 days at room
temperature, mixing it once a day and making sure that it is not
rotting. If the leaves are withering, there isn't enough salt. After a
day or so, there should be lots of liquid. It is ready when the cabbage
is partly translucent and soft.
Serve with some katsuobushi (shaved dried bonito) and a little bit of
shoyu (soy sauce). It goes very nicely with a traditional Japanese meal.
Most Japanese don't even know how to make this simple tsukemono anymore.
It's always available at supermarkets in Japan. You can create your own
flavours. My contribution is shottsuru, which was used like shoyu before
shoyu was invented. It is made by fermenting fish in a wooden cask with
lots of sea salt.
P.S. The amount of salt is for a very large cabbage often seen in Japan.
For what I get around here, I use less. Maybe start with 2 tbs of salt
and add more if necessary.