Peter Aitken wrote:

> 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.
>


And with as cheap as cabbage can be (10 cents or even less per pound) you
can make a very large amount for not very much money...carrots are cheap,
too...plus the ingredients for dressing are inexpensive and far superior to
anything bottled...

--
Best
Greg