"Julie Bove" > wrote in message
news:ZFhhj.5958$xA6.392@trndny09...
> Daughter has loved coleslaw since she was a baby. Her favorite version is
> one that we get at a Mexican restaurant that appears to be just cabbage
> and carrots with a vinegar dressing. It's possible there are onions but
> that they are blending in, much as they did with the recipe I just tried.
>
> We have food allergies so we can't have dairy or eggs. Because of the
> allergies, this is the only type of coleslaw we can eat. I also have
> diabetes so prefer not to use sugar or at least not a lot.
>
> I tried one recipe at Christmas a few years ago and it was inedible
> because it was so bitter. My mom surmised that my celery seeds were
> rancid. I was not so sure. Have tried a few recipes since and they were
> just okay. Nobody had seconds or ate the leftovers.
>
> So tonight I tried this recipe:
>
> http://recipes.epicurean.com/recipe/...cole-slaw.html
>
> I didn't have the green pepper so I left that out. Didn't have the celery
> seed so left that out too but used 1/2 celery salt in place of the sea
> salt I would have used. I subbed in Splenda for the sugar. And since it
> didn't specify the type of vinegar I used white wine. Perhaps I should
> have used rice vinegar? I've seen other similar recipes that called for
> rice vinegar.
>
> At any rate, my finished dish looked yummy and it smelled yummy. But it
> didn't taste so yummy. Once again, it was very bitter. It didn't taste
> so bad as the first bite went in, but after chewing it, it left a nasty
> bitter aftertaste. In fact I can still taste it now, even though I had a
> bite of the tomato salad I made which fortunately did turn out well.
>
> Could it be the Splenda? I don't normally find that Splenda has a bitter
> aftertaste. Would it work better to use 1/2 Splenda and 1/2 sugar?
>
> Could it be the cabbage? That was my thought. I didn't taste the cabbage
> this time but I did the last time it happened. I had a piece from the
> center of the cabbage and that was bitter so I didn't use the center. I
> just assumed that the center was not good but the more outer leaves were.
> I didn't use the very outer leaves because they tend to be tough and on
> this particular cabbage they appeared to have some mildew.
>
> I sure would love to make some slaw that daughter will eat. Thanks!
>

try again using a pinch of sugar instead of the splenda. I know being
diabetic you have to watch the intake, but only a pinch or two in the whole
slaw won't matter that much and then compare to the one with splenda. It
could be that one of the other ingredients was 'off' as well.
-ginny