my mom has made the cucs this way all my life, first with sugar later with
splenda... she sometimes adds a bit of fresh herbs if she has it on hand,
that varies, great ideas all of these, Lee

--
Have a wonderful day

"Nunya Bidnits" > wrote in message
...
> Ed Pawlowski said:
>
>> Then salt the mix and let its stand for 30 to 60 minutes and squeeze
>> out the excess water. That way it does not get all watered down as
>> it sits later.
>>
>
> D'Oh! I never thought of that but it's obvious. If you want to make a
> cheesy
> potato bake from shredded fresh potatoes, for example, it will turn out
> mushy unless you squeeze the water out of the shredded potatoes a handful
> at
> a time. It never crossed my mind to apply the same principle to fresh
> slaw,
> and it's always distressing to me how it shrinks and dilutes. The salt
> draws
> out the moisture, and you can compensate for it by adjusting the salt in
> the
> dressing recipe downwards a little bit.
>
> Jim's slaw is definitely right on the money for a vinegar base. The
> Corky's
> slaw looks good for mayo base, I'll be trying that next.
>
> I'd like to contribute a low fat sugar free mayo slaw, made with sucralose
> (Splenda) or other sugar free sweetener, for those who might have blood
> sugar issues. My GF came up with this, very simple, tasty, and healthy.
> I'd
> also like to contribute her sugar free cucumber and onion recipe. These
> are
> really simple recipes, but delicious anyway, and this is the only way you
> will ever see me eating a fresh cucumber.
>
> I'd also like to brag on her for a second. She has never cooked anything
> for
> a barbecue competition before. Her virgin entry, barbecued beans, took 9th
> place at the American Royal last weekend, out of a field of 173 entries.
> She
> says she's not givin' out that recipe any time soon. ;-)
>
> I had high hopes for my potato torte and crispy vegetable spring roll side
> dish entries, but she kicked my butt with the beans. Still, between the
> three entries we were good enough for 10th overall at the Royal in the
> Side
> Dish Competition. Now if we can just score better on the meat... ;-)
>
> Here's her recipes...
> ---
> Susie's Sugar Free Creamy Slaw
>
> Per bag of slaw mix, or equal fresh cut slaw mix
> 2 heaping* tbsp light mayo, pref. Kraft
> 2 heaping* tsp Splenda or other sugar free sweetener, then add more to
> taste
> 2 tbsp red wine vinegar
> Salt and black pepper to taste
> Allow mixture to rest for 4-6 hours
> (Or use Ed's suggestion and squeeze the water out of the slaw mix before
> blending in dressing)
> ---
> Susie's Sugar Free Cucumbers and Onions
>
> peel and slice 1 cucumber
> 1/2 small red onion
> salt and pepper to taste
> 1/2 cup white vinegar
> 1/2 cup water
> 2 pkg Splenda or other sugar free sweetener, add more to taste
> Allow mixture to rest for 24 hours
> -------------
>
> For both these recipes, I do not recommend an aspartame sweetener, since
> it
> imparts an off taste to the food.
>
> MartyB in KC
>