"Sheryl Rosen" > wrote in message
...
> in article Woied.172929$He1.118380@attbi_s01, notbob at
> wrote on 10/22/04 9:24 PM:
>
> > On 2004-10-22, Randy Stoeckinger > wrote:
> >
> >> I am looking for a cole slaw recipe. While I prefer a vinegar-sweet
base,
> >> I am also interested in any other tried and true recipe.
> >
>
> Well, I usually go with the 2nd Ave Deli recipe for "health salad", and
that
> was my original plan but I found something at the market today that
screamed
> out to me and I just had to try it.
>
> It's Pfeiffer Poppy Seed salad dressing! They had 16 oz bottles on sale
for
> 99 cents. And the moment I saw it, I thought "that seems MADE for cole
> slaw!" I got one of those 1lb bags of Dole Cole Slaw mixture (it's just
> finely shredded cabbage and some carrot shreds).
>
<snipped>
I am not trying to be offensive but really, the combination of pre-shredded
cabbage and bottled dressing seems to me to be a guarantee of mediocre (at
best) cole slaw. The freshness of the cabbage is the most important thing,
and if you ever make slaw from just-picked farmers' market cabbage you will
be amazed at the diifference! I can barely stand slaw from supermarket
cabbages. And shredding and "sweating" the cabbage for a few hours makes all
the difference, getting rid of excess water. It's worth the extra effort.
--
Peter Aitken
Remove the crap from my email address before using.