Guest guest Posted November 13, 2004 Report Share Posted November 13, 2004 Bill, Here's one we like 1 head of cabbage, shredded 1 large onion, thinly sliced 1 cup sugar (splenda) 1 tablespoon salt 1 teas dry mustard 1 cup vinegar 1 tablespoon celery seed 3/4 cup oil alternate cabbage and onion in bowl. Sprinkle with sugar. Let sit three hours. Put other ingredients in pot and boil. Remove from heat and pour over cabbage. Stir. Let cook to room temp. Refrigerate. I've never made this with splenda yet so don't know if you would have to sprinkle with splenda and let sit or not. But we've made this type of dressing to put with cucs and it works with splenda. Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 Thanks Therese. That sounds like it. We'll give it a try today. Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 What did it taste like? Sweet and sour? Oil and vinegar? -- Ann You spend your life fighting dirt, and when you die they bury you in it. hayakawa@... North Bend, Oregon, USA > Hi everyone. My wife and I had dinner last night at a resturant that > offered coleslaw like none I have ever had. The dressing was " clear " > like it had no sour cream, mayo, or anything like that. Was wondering > if any of you might be familiar with this type slaw and have a recipe. > I searched food network and BHG.com but didn't see anything that > looked like it. How about it Ann? You seem to come up with a lot of > good recipes! > Thanks. > Bill Quote Link to comment Share on other sites More sharing options...
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