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!

On Jan 9, 11:02*pm, "Julie Bove" > wrote:
>
> Could it be the Splenda?

Gee, do ya think?

"PVC" > wrote in message
...
On Jan 9, 11:02 pm, "Julie Bove" > wrote:
>
> Could it be the Splenda?

Gee, do ya think?

It doesn't normally taste bitter to me. I made cranberry salad with it and
it was fine.

"Julie Bove" > wrote in
news:Bgihj.8804$O97.4049@trndny01:

>
> "PVC" > wrote in message
> .
> .. On Jan 9, 11:02 pm, "Julie Bove" > wrote:
>>
>> Could it be the Splenda?
>
> Gee, do ya think?
>
> It doesn't normally taste bitter to me. I made cranberry salad with
> it and it was fine.
>
>
>

The reason people cut splenda with sugar is to reduce sweetness as some
find splenda too sweet.

What kind of cabbage was used? I find savoy cabbages bitter.


When I make coleslaw I use regular cabbage and red cabbage (mostly for
colour) carrots, onion and green pepper. I use mayo thinned with vinegar
(regular white) some splenda (1 coffee pkg) and celery seeds as a
dressing...Maybe you can find eggless mayo?.

Try fresh pickled cuccumber and onions ... slices of cukes and white
onion sitting in a vinegar, splenda and some crushed red pepper bath all
to taste. Let it sit at least a half hour before eating to develop
flavour. That should prove whether it was the splenda, or not.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> "Julie Bove" > wrote in
> news:Bgihj.8804$O97.4049@trndny01:
>
>>
>> "PVC" > wrote in message
>> .
>> .. On Jan 9, 11:02 pm, "Julie Bove" > wrote:
>>>
>>> Could it be the Splenda?
>>
>> Gee, do ya think?
>>
>> It doesn't normally taste bitter to me. I made cranberry salad with
>> it and it was fine.
>>
>>
>>
>
> The reason people cut splenda with sugar is to reduce sweetness as some
> find splenda too sweet.
>
> What kind of cabbage was used? I find savoy cabbages bitter.

I don't know the name. It was just the typical round, light green one.
Although I noticed only the very outer leaves were green and the inside was
more of a yellowish white.
>
>
> When I make coleslaw I use regular cabbage and red cabbage (mostly for
> colour) carrots, onion and green pepper. I use mayo thinned with vinegar
> (regular white) some splenda (1 coffee pkg) and celery seeds as a
> dressing...Maybe you can find eggless mayo?.

The only eggless mayo is made with soy and we have to avoid that too.
>
> Try fresh pickled cuccumber and onions ... slices of cukes and white
> onion sitting in a vinegar, splenda and some crushed red pepper bath all
> to taste. Let it sit at least a half hour before eating to develop
> flavour. That should prove whether it was the splenda, or not.

Ugh. I don't think I could stomach that. My mom used to make cucumbers in
vinegar. She and my brother liked them but I couldn't stand them. Not a
big fan of cukes.

Thanks!

"kilikini" > wrote in message
...

>
> Since I've been with my husband, I generally follow his mother's cole slaw
> recipe because it's what he grew up with, got used to and loves, now.
> When I make it, I shred up the "standard" green head of cabbage and some
> red onion. (The red onion adds some color. I find if you add red cabbage
> the red bleeds and the whole dish turns pink.) For the dressing I add
> some oil, some cider vinegar, a sprinking of sugar (splenda would work), a
> bit of pepper and some salt. I've used celery seeds in my mix, too and
> have never had it turn bitter. My guess would be that you used wine??
>
> Hope this helps.

Hmmm... Maybe the type of vinegar I used? I found another recipe that
calls for rice vinegar and no sweetener whatever. Might try that next.
Thanks!

Julie Bove wrote:

>
> Hmmm... Maybe the type of vinegar I used? I found another recipe that
> calls for rice vinegar and no sweetener whatever. Might try that next.
> Thanks!

Many rice wine vinegars area already sweetened. I think those are listed
as "Seasoned" but that might include more too? I keep both seasoned and
unseasoned at home.

"Goomba38" > wrote in message
. ..
> Julie Bove wrote:
>
>>
>> Hmmm... Maybe the type of vinegar I used? I found another recipe that
>> calls for rice vinegar and no sweetener whatever. Might try that next.
>> Thanks!
>
> Many rice wine vinegars area already sweetened. I think those are listed
> as "Seasoned" but that might include more too? I keep both seasoned and
> unseasoned at home.

It didn't say rice wine. It said rice. Is there a difference?

"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

On Thu, 10 Jan 2008 12:37:58 -0500, "Virginia Tadrzynski"
> wrote:

>
>"Julie Bove" > wrote in message

>> 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

>>
>> 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
>

I am wondering if it is the celery salt.
I know that if I add a tad too much celery seed, it will be bitter.
Might be somewhat the same thing for the celery salt. Not sure, as I
have never used celery salt...

Christine

On Thu 10 Jan 2008 03:13:36p, Christine Dabney told us...

> On Thu, 10 Jan 2008 12:37:58 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>
>>"Julie Bove" > wrote in message
>
>>> 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
>
>>>
>>> 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
>>
>
> I am wondering if it is the celery salt.
> I know that if I add a tad too much celery seed, it will be bitter.
> Might be somewhat the same thing for the celery salt. Not sure, as I
> have never used celery salt...
>
> Christine
>

Yes, celery seed can be quite bitter if overused. It doesn't seem to have
anything to do with quality of age. I have never had celery seed that
became rancid. I love celery seed in coleslaw, but I use it judiciously.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/10(X)/08(MMVIII)
*******************************************
Managing software engineers is like
herding cats.
*******************************************

"Julie Bove" wrote:
> 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.

The center of a cabbage is the sweetest most tender portion (it's the
youngest portion), I eat that part plain, it never gets into the
slaw... if the center is bitter then the further you go to the
exterior the more bitter it will taste. I always taste cabbage before
proceding, why waste my time, effort, and other ingredients if the
cabbage tastes weird, then it goes outside for the critters. I can't
imagine anything else in your recipe made your slaw so bitter as to be
inedible, it had to be bad cabbage... storage cabbage is often bitter
and/or strong flavored. Next time taste.

"Virginia Tadrzynski" > wrote in message
...
> 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.

All of my ingredients were fresh except for the celery salt and I don't
think it was old. But it could be one of the fresh vegetables had a bitter
taste to begin with. I guess I should have tasted them first. I will try
again with a small amount of sugar.

Thanks!

"Christine Dabney" > wrote in message
...
> On Thu, 10 Jan 2008 12:37:58 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>
>>"Julie Bove" > wrote in message
>
>>> 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
>
>>>
>>> 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
>>
>
> I am wondering if it is the celery salt.
> I know that if I add a tad too much celery seed, it will be bitter.
> Might be somewhat the same thing for the celery salt. Not sure, as I
> have never used celery salt...

I only added the celery salt after daughter said it tasted funny. So I
think it was bitter before that. But I don't know since I didn't personally
taste it.

Thanks!

"Wayne Boatwright" > wrote in message
3.184...

> Yes, celery seed can be quite bitter if overused. It doesn't seem to have
> anything to do with quality of age. I have never had celery seed that
> became rancid. I love celery seed in coleslaw, but I use it judiciously.

Hmmm... I have found a recipe that calls for neither celery seed nor
sweetener. I will try that next.

Thanks!

"Sheldon" > wrote in message
...

The center of a cabbage is the sweetest most tender portion (it's the
youngest portion), I eat that part plain, it never gets into the
slaw... if the center is bitter then the further you go to the
exterior the more bitter it will taste. I always taste cabbage before
proceding, why waste my time, effort, and other ingredients if the
cabbage tastes weird, then it goes outside for the critters. I can't
imagine anything else in your recipe made your slaw so bitter as to be
inedible, it had to be bad cabbage... storage cabbage is often bitter
and/or strong flavored. Next time taste.

Thanks! I remember the first time I had bitter slaw, I said I would taste
the cabbage the next time before I made the slaw. Guess I should have done
that. How soon I forget!

"Julie Bove" > wrote in message
news:AExhj.8237$%A6.1497@trndny08...
>
> "Virginia Tadrzynski" > wrote in message
> ...
>> 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.
>
> All of my ingredients were fresh except for the celery salt and I don't
> think it was old. But it could be one of the fresh vegetables had a
> bitter taste to begin with. I guess I should have tasted them first. I
> will try again with a small amount of sugar.
>
> Thanks!


This is the standard coleslaw we make -- the only coleslaw that DH makes.
Simple, straightforward and easy-fast.

It is from the wonderful book
"Sacramental Magic in a Small-Town Café: Recipes and Stories from Brother
Juniper's Cafe by Peter Reinhart."

Yes, Peter Reinhart, the bread guy.

The recipe is at
http://www.grit.com/comfort-food/2007-09-01/
Scroll down to 'Basic coleslaw."
I haven't compared it to the printed recipe in my book, but it sounds right.

The book has been in paperback for years and is a good read. Cheap and easy
to carry with you on for a long wait somewhere.
Dee Dee

On Thu, 10 Jan 2008 18:49:30 -0500, "Dee.Dee" >
wrote:


>
>It is from the wonderful book
>"Sacramental Magic in a Small-Town Café: Recipes and Stories from Brother
>Juniper's Cafe by Peter Reinhart."
>
>Yes, Peter Reinhart, the bread guy.

>The book has been in paperback for years and is a good read. Cheap and easy
>to carry with you on for a long wait somewhere.
>Dee Dee

I have that book, Dee Dee.. And you are right,it is a great read. I
haven't tried any of the recipes from it yet...but I just enjoy
reading it so much.

I have two of his other books: The Bread Baker's Apprentice and
American Pie. Both of those are excellent as well...

Christine

"Dee.Dee" > wrote in message
...

> This is the standard coleslaw we make -- the only coleslaw that DH makes.
> Simple, straightforward and easy-fast.
>
> It is from the wonderful book
> "Sacramental Magic in a Small-Town Café: Recipes and Stories from Brother
> Juniper's Cafe by Peter Reinhart."
>
> Yes, Peter Reinhart, the bread guy.
>
> The recipe is at
> http://www.grit.com/comfort-food/2007-09-01/
> Scroll down to 'Basic coleslaw."
> I haven't compared it to the printed recipe in my book, but it sounds
> right.
>
> The book has been in paperback for years and is a good read. Cheap and
> easy to carry with you on for a long wait somewhere.

Looks good but since we are allergic to eggs and soy, we can't use mayo. I
have tried some mayo substitutes, but they leave an odd chalky feel in the
mouth, presumably from the arrowroot powder used to thicken them.

"Julie Bove" > wrote in message
news:eiyhj.3931$K%6.3009@trndny04...
>
> "Dee.Dee" > wrote in message
> ...
>
>> This is the standard coleslaw we make -- the only coleslaw that DH makes.
>> Simple, straightforward and easy-fast.
>>
>> It is from the wonderful book
>> "Sacramental Magic in a Small-Town Café: Recipes and Stories from Brother
>> Juniper's Cafe by Peter Reinhart."
>>
>> Yes, Peter Reinhart, the bread guy.
>>
>> The recipe is at
>> http://www.grit.com/comfort-food/2007-09-01/
>> Scroll down to 'Basic coleslaw."
>> I haven't compared it to the printed recipe in my book, but it sounds
>> right.
>>
>> The book has been in paperback for years and is a good read. Cheap and
>> easy to carry with you on for a long wait somewhere.
>
> Looks good but since we are allergic to eggs and soy, we can't use mayo.
> I have tried some mayo substitutes, but they leave an odd chalky feel in
> the mouth, presumably from the arrowroot powder used to thicken them.


I admit I haven't been reading the entire thread. But if someone hasn't
suggested it, have you tried a coleslaw made with olive oil (or your oil of
choice)? Or has this been covered?

Dee Dee


>

On Thu, 10 Jan 2008 15:54:29 GMT, "Julie Bove" >
wrote:

>
>"kilikini" > wrote in message
...
>
>>
>> Since I've been with my husband, I generally follow his mother's cole slaw
>> recipe because it's what he grew up with, got used to and loves, now.
>> When I make it, I shred up the "standard" green head of cabbage and some
>> red onion. (The red onion adds some color. I find if you add red cabbage
>> the red bleeds and the whole dish turns pink.) For the dressing I add
>> some oil, some cider vinegar, a sprinking of sugar (splenda would work), a
>> bit of pepper and some salt. I've used celery seeds in my mix, too and
>> have never had it turn bitter. My guess would be that you used wine??
>>
>> Hope this helps.
>
>Hmmm... Maybe the type of vinegar I used? I found another recipe that
>calls for rice vinegar and no sweetener whatever. Might try that next.
>Thanks!
>

if you use the rice vinegar, you won't need any (or much) sweetener.
it's very mild-tasting in comparison with other types. definitely try
some; i think you'll find a lot of uses for it. marukan is a pretty
good brand. try the unseasoned stuff first. you should be able to
find it in most any reasonably-sized grocery.

your pal,
blake

"Dee.Dee" > wrote in message
...

> I admit I haven't been reading the entire thread. But if someone hasn't
> suggested it, have you tried a coleslaw made with olive oil (or your oil
> of choice)? Or has this been covered?

I have used olive oil. I am just trying to figure out what made it bitter
so it doesn't happen again.

On Thu, 10 Jan 2008 16:34:11 GMT, "Julie Bove" >
wrote:

>
>"Goomba38" > wrote in message
...
>> Julie Bove wrote:
>>
>>>
>>> Hmmm... Maybe the type of vinegar I used? I found another recipe that
>>> calls for rice vinegar and no sweetener whatever. Might try that next.
>>> Thanks!
>>
>> Many rice wine vinegars area already sweetened. I think those are listed
>> as "Seasoned" but that might include more too? I keep both seasoned and
>> unseasoned at home.
>
>It didn't say rice wine. It said rice. Is there a difference?
>

there is a difference. 'real' rice wine vinegar is pretty hard to
find, so any rice vinegar you're likely to come across is the item
specified in most recipes.

google turns this up:

<http://www.ochef.com/595.htm>

your pal,
blake

"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!


Reading your initial post and all of the replies, here's what I would do
because this looks like a good recipe. I'm going to file it for later use.

But what I will probably do is peel the green pepper (like Jacques Pepin
does) and cut back the 1/2 teaspooon dry mustard, to 1/4 to 1/3 teaspoon.
To be more exact, I will probably (now knowing your problems) cut back the
celery seeds to 1/3 teaspoon. (Yes, I have a 1/3 teaspoon measurement.) I
will probably use an organic apple-cider vinegar. I don't think rice
vinegar is potent enough for a Mexican salad.

I will make sure that my oil is fresh (and not bitter) and instead of adding
all the oil at once, incorporate it until it needs no more.

Myself, I usually use flat-leaf parsley, but in this recipe, since it's
Mexican, I might even use fresh cilantro if I have it available.

I wouldn't use Splenda in this recipe; nor would I use this much sugar. I
would cut it back to at least 1/3 cup.

Another thing I will do is weigh the cabbage after it is prepped. If I wash
it, I will spin it dry before I start making the recipe.

Dee Dee

"Julie Bove" > wrote
> Looks good but since we are allergic to eggs and soy, we can't use mayo.
> I have tried some mayo substitutes, but they leave an odd chalky feel in
> the mouth, presumably from the arrowroot powder used to thicken them.

Your whole family is allergic to eggs and soy??

"cybercat" > wrote in message
...
>
> "Julie Bove" > wrote
>> Looks good but since we are allergic to eggs and soy, we can't use mayo.
>> I have tried some mayo substitutes, but they leave an odd chalky feel in
>> the mouth, presumably from the arrowroot powder used to thicken them.
>
> Your whole family is allergic to eggs and soy??

Daughter is allergic to both. I can't have soy because it messes with my
thyroid. Husband is not allergic to anything AFAIK. Mom has food allergies
as well.

"blake murphy" > wrote in message
...
> On Thu, 10 Jan 2008 15:54:29 GMT, "Julie Bove" >
> wrote:
>
>>
>>"kilikini" > wrote in message
.. .
>>
>>>
>>> Since I've been with my husband, I generally follow his mother's cole
>>> slaw
>>> recipe because it's what he grew up with, got used to and loves, now.
>>> When I make it, I shred up the "standard" green head of cabbage and some
>>> red onion. (The red onion adds some color. I find if you add red
>>> cabbage
>>> the red bleeds and the whole dish turns pink.) For the dressing I add
>>> some oil, some cider vinegar, a sprinking of sugar (splenda would work),
>>> a
>>> bit of pepper and some salt. I've used celery seeds in my mix, too and
>>> have never had it turn bitter. My guess would be that you used wine??
>>>
>>> Hope this helps.
>>
>>Hmmm... Maybe the type of vinegar I used? I found another recipe that
>>calls for rice vinegar and no sweetener whatever. Might try that next.
>>Thanks!
>>
>
> if you use the rice vinegar, you won't need any (or much) sweetener.
> it's very mild-tasting in comparison with other types. definitely try
> some; i think you'll find a lot of uses for it. marukan is a pretty
> good brand. try the unseasoned stuff first. you should be able to
> find it in most any reasonably-sized grocery.

Thanks. They had several kinds of rice vinegar. My mistake was not
remembering what kind of vinegar the recipe called for. And actually it
didn't specify.

"blake murphy" > wrote in message
...
> On Thu, 10 Jan 2008 16:34:11 GMT, "Julie Bove" >
> wrote:
>
>>
>>"Goomba38" > wrote in message
m...
>>> Julie Bove wrote:
>>>
>>>>
>>>> Hmmm... Maybe the type of vinegar I used? I found another recipe that
>>>> calls for rice vinegar and no sweetener whatever. Might try that next.
>>>> Thanks!
>>>
>>> Many rice wine vinegars area already sweetened. I think those are listed
>>> as "Seasoned" but that might include more too? I keep both seasoned and
>>> unseasoned at home.
>>
>>It didn't say rice wine. It said rice. Is there a difference?
>>
>
> there is a difference. 'real' rice wine vinegar is pretty hard to
> find, so any rice vinegar you're likely to come across is the item
> specified in most recipes.
>
> google turns this up:
>
> <http://www.ochef.com/595.htm>
>

Thanks!

"Dee.Dee" > wrote in message
...

> Reading your initial post and all of the replies, here's what I would do
> because this looks like a good recipe. I'm going to file it for later use.
>
> But what I will probably do is peel the green pepper (like Jacques Pepin
> does) and cut back the 1/2 teaspooon dry mustard, to 1/4 to 1/3 teaspoon.
> To be more exact, I will probably (now knowing your problems) cut back the
> celery seeds to 1/3 teaspoon. (Yes, I have a 1/3 teaspoon measurement.)
> I will probably use an organic apple-cider vinegar. I don't think rice
> vinegar is potent enough for a Mexican salad.
>
> I will make sure that my oil is fresh (and not bitter) and instead of
> adding all the oil at once, incorporate it until it needs no more.
>
> Myself, I usually use flat-leaf parsley, but in this recipe, since it's
> Mexican, I might even use fresh cilantro if I have it available.
>
> I wouldn't use Splenda in this recipe; nor would I use this much sugar. I
> would cut it back to at least 1/3 cup.
>
> Another thing I will do is weigh the cabbage after it is prepped. If I
> wash it, I will spin it dry before I start making the recipe.

Thanks!

Julie Bove wrote:

> Daughter is allergic to both. I can't have soy because it messes with my
> thyroid. Husband is not allergic to anything AFAIK. Mom has food allergies
> as well.

Occasional use effects your thyroid? How do you know this? What exactly
does it do??

"Goomba38" > wrote in message
. ..
> Julie Bove wrote:
>
>> Daughter is allergic to both. I can't have soy because it messes with my
>> thyroid. Husband is not allergic to anything AFAIK. Mom has food
>> allergies as well.
>
> Occasional use effects your thyroid? How do you know this? What exactly
> does it do??



Sorry for being amused, but I am reminded of my (now deceased) m-i-l who
invariably said these words when I said that I was allergic to something.

"What does it do to you, Dee?"

Dee Dee

"Goomba38" > wrote in message
. ..
> Julie Bove wrote:
>
>> Daughter is allergic to both. I can't have soy because it messes with my
>> thyroid. Husband is not allergic to anything AFAIK. Mom has food
>> allergies as well.
>
> Occasional use effects your thyroid? How do you know this? What exactly
> does it do??

I developed a thyroid problem when I was pregnant. I used to consume a lot
of soy products. Bocca burgers, fake soy-meat products, Edamame, Tiger's
Milk bars and roasted soynuts. I thought soy was good for you.

About a year after I had the baby, I was diagnosed with diabetes, so some of
the soy stuff I was eating didn't fit into my diet. Mostly the Tiger's Milk
bars. I was eating at least one daily as a snack or meal replacement. Had
the soynuts less often, but was eating Edamame frequently and the Bocca
Burgers and other fake soy-meats at least weekly. As my consumption
decreased, so did my medication.

Then I began reading more and more about how soy affects the thyroid. And I
began to notice how many things had soy in it, that I wasn't aware of. I
didn't really read the ingredients on things prior because I didn't know of
my food allergies. But soon I became intent on eliminating soy, trans-fats
and high fructose corn syrup from my diet.

I still bought Bocca burgers about once a month because the family liked
them. And I would serve Edamame at parties on a vegetable platter. I also
was consuming lecithin that is usually soy or egg based but more recently
has also been corn based (rarely).

When my daughter was diagnosed with the allergy to soy (and it's a severe
allergy), I began going over labels with a fine tooth comb and not buying
anything with soy in it whatever. To my surprise, my thyroid problem went
away totally and I've been off the meds now for almost 3 years!

Thyroid problems run on both sides of my family so it came as no big
surprise when I first developed the condition. Now I don't think soy will
cause problems for everyone but if such problems run in your family or you
already have a thyroid problem, you would do well to avoid it.

These days, I do consume some things (mostly supplements) that contain soy
lecithin. It's a very minute amount. Due to my egg allergy, I must be sure
that the lecithin is not egg based. I will occasionally consume something
with soybean oil in it. As will my daughter. For her, the soybean
oil/lecithin does not seem to cause a reaction. For her it is the protein
in the soy that makes her sick. But I still try to look for other
alternatives if they are out there.

If you do a search on soy and thyroid problems you'll come up with a ton of
hits. It's a rather controversial subject. Some say total elimination is
best. Others think that occasional consumption doesn't cause a problem. I
just know what works for me.

"Julie Bove" > wrote in message
news:8nChj.8255$%A6.1813@trndny08...
>
> "Goomba38" > wrote in message
> . ..
>> Julie Bove wrote:
>>
>>> Daughter is allergic to both. I can't have soy because it messes with
>>> my thyroid. Husband is not allergic to anything AFAIK. Mom has food
>>> allergies as well.
>>
>> Occasional use effects your thyroid? How do you know this? What exactly
>> does it do??
>
> I developed a thyroid problem when I was pregnant. I used to consume a
> lot of soy products. Bocca burgers, fake soy-meat products, Edamame,
> Tiger's Milk bars and roasted soynuts. I thought soy was good for you.
>
> About a year after I had the baby, I was diagnosed with diabetes, so some
> of the soy stuff I was eating didn't fit into my diet. Mostly the Tiger's
> Milk bars. I was eating at least one daily as a snack or meal
> replacement. Had the soynuts less often, but was eating Edamame
> frequently and the Bocca Burgers and other fake soy-meats at least weekly.
> As my consumption decreased, so did my medication.
>
> Then I began reading more and more about how soy affects the thyroid. And
> I began to notice how many things had soy in it, that I wasn't aware of.
> I didn't really read the ingredients on things prior because I didn't know
> of my food allergies. But soon I became intent on eliminating soy,
> trans-fats and high fructose corn syrup from my diet.
>
> I still bought Bocca burgers about once a month because the family liked
> them. And I would serve Edamame at parties on a vegetable platter. I
> also was consuming lecithin that is usually soy or egg based but more
> recently has also been corn based (rarely).
>
> When my daughter was diagnosed with the allergy to soy (and it's a severe
> allergy), I began going over labels with a fine tooth comb and not buying
> anything with soy in it whatever. To my surprise, my thyroid problem went
> away totally and I've been off the meds now for almost 3 years!
>
> Thyroid problems run on both sides of my family so it came as no big
> surprise when I first developed the condition. Now I don't think soy will
> cause problems for everyone but if such problems run in your family or you
> already have a thyroid problem, you would do well to avoid it.
>
> These days, I do consume some things (mostly supplements) that contain soy
> lecithin. It's a very minute amount. Due to my egg allergy, I must be
> sure that the lecithin is not egg based. I will occasionally consume
> something with soybean oil in it. As will my daughter. For her, the
> soybean oil/lecithin does not seem to cause a reaction. For her it is the
> protein in the soy that makes her sick. But I still try to look for other
> alternatives if they are out there.
>
> If you do a search on soy and thyroid problems you'll come up with a ton
> of hits. It's a rather controversial subject. Some say total elimination
> is best. Others think that occasional consumption doesn't cause a
> problem. I just know what works for me.
>

I think I would just forget about cole slaw.

"Julie Bove" > wrote
> I developed a thyroid problem when I was pregnant.

When were you diagnosed with an egg allergy?



--
Posted via a free Usenet account from http://www.teranews.com

"Julie Bove" > wrote in message
news:Fmzhj.5994$xA6.5573@trndny09...
>
> "cybercat" > wrote in message
> ...
>>
>> "Julie Bove" > wrote
>>> Looks good but since we are allergic to eggs and soy, we can't use mayo.
>>> I have tried some mayo substitutes, but they leave an odd chalky feel in
>>> the mouth, presumably from the arrowroot powder used to thicken them.
>>
>> Your whole family is allergic to eggs and soy??
>
> Daughter is allergic to both. I can't have soy because it messes with my
> thyroid. Husband is not allergic to anything AFAIK. Mom has food
> allergies as well.


Grate the cabbage and use your imagination. I love to grate a bit of carrot
in with the cabbage, for sweetness. I dislike stringy cole slaw, it usually
tastes sour to me, but finely grated cabbage tastes sweet and fine.

If I had your allergies/aversions, I think I would try a nondairy creamer,
some sugar (the amount needed is so small, surely the diabetes would not be
exacerbated) and some cider vinegar.

I imagine yogurt might work well as the white element in the dressing, too,
and give you some tang.

For me, the best cole slaw has very little dressing and very little spices.
I never use celery salt, eckk. In fact I do not salt it at all, nor do I
pepper it. The cabbage is sweet if it is fresh. Grate it finely, add a baby
carrot or two, then maybe a bit of yogurt. Taste it and proceed from there.

Keep it simple.



--
Posted via a free Usenet account from http://www.teranews.com

"cybercat" > wrote in message
...

> I think I would just forget about cole slaw.

Cabbage is also a goitrogenic food but I don't eat it that often. I'm not
worried about it.

"cybercat" > wrote in message
.. .
>
> "Julie Bove" > wrote
>> I developed a thyroid problem when I was pregnant.
>
> When were you diagnosed with an egg allergy?

I can't remember exactly. Something like 2-3 years ago.

"cybercat" > wrote in message news:4786f031$1$25983
> Grate the cabbage and use your imagination. I love to grate a bit of
> carrot in with the cabbage, for sweetness. I dislike stringy cole slaw, it
> usually tastes sour to me, but finely grated cabbage tastes sweet and
> fine.
>
> If I had your allergies/aversions, I think I would try a nondairy
> creamer, some sugar (the amount needed is so small, surely the diabetes
> would not be exacerbated) and some cider vinegar.

Non-dairy creamer is a bad name for the stuff. It actually contains dairy.
And often soy too. I wouldn't use it for anything. I buy Vance's
Dari-replacer, but it's very sweet and better suited for desserts.
>
> I imagine yogurt might work well as the white element in the dressing,
> too, and give you some tang.

Allergic to yogurt. Can't have any dairy.
>
> For me, the best cole slaw has very little dressing and very little
> spices. I never use celery salt, eckk. In fact I do not salt it at all,
> nor do I pepper it. The cabbage is sweet if it is fresh. Grate it finely,
> add a baby carrot or two, then maybe a bit of yogurt. Taste it and proceed
> from there.
>
> Keep it simple.

Thanks, but that wouldn't work for me.

"Julie Bove" > wrote in
news:jdDhj.3955$K%6.748@trndny04:

>
> "cybercat" > wrote in message
> news:4786f031$1$25983
>> Grate the cabbage and use your imagination. I love to grate a bit of
>> carrot in with the cabbage, for sweetness. I dislike stringy cole
>> slaw, it usually tastes sour to me, but finely grated cabbage tastes
>> sweet and fine.
>>
>> If I had your allergies/aversions, I think I would try a nondairy
>> creamer, some sugar (the amount needed is so small, surely the
>> diabetes would not be exacerbated) and some cider vinegar.
>
> Non-dairy creamer is a bad name for the stuff. It actually contains
> dairy. And often soy too. I wouldn't use it for anything. I buy
> Vance's Dari-replacer, but it's very sweet and better suited for
> desserts.
>>
>> I imagine yogurt might work well as the white element in the
>> dressing, too, and give you some tang.
>
> Allergic to yogurt. Can't have any dairy.
>>
>> For me, the best cole slaw has very little dressing and very little
>> spices. I never use celery salt, eckk. In fact I do not salt it at
>> all, nor do I pepper it. The cabbage is sweet if it is fresh. Grate
>> it finely, add a baby carrot or two, then maybe a bit of yogurt.
>> Taste it and proceed from there.
>>
>> Keep it simple.
>
> Thanks, but that wouldn't work for me.
>
>
>

Stay away from salt as much as possible...it causes the veggies to weep
making them lose crispness faster and limp soggy coleslaw sucks no matter
what the dressing.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

cyberpussy STUPIDLY posts:

> "Julie Bove" > wrote in message
> news:Fmzhj.5994$xA6.5573@trndny09...
> >
> > "cybercat" > wrote in message
> > ...
> >>
> >> "Julie Bove" > wrote
> >>> Looks good but since we are allergic to eggs and soy, we can't use
mayo.
> >>> I have tried some mayo substitutes, but they leave an odd chalky feel
in
> >>> the mouth, presumably from the arrowroot powder used to thicken them.
> >>
> >> Your whole family is allergic to eggs and soy??
> >
> > Daughter is allergic to both. I can't have soy because it messes with
my
> > thyroid. Husband is not allergic to anything AFAIK. Mom has food
> > allergies as well.
>
>
> Grate the cabbage and use your imagination. I love to grate a bit of
carrot
> in with the cabbage, for sweetness. I dislike stringy cole slaw, it
usually
> tastes sour to me, but finely grated cabbage tastes sweet and fine.
>
> If I had your allergies/aversions, I think I would try a nondairy
creamer,
> some sugar (the amount needed is so small, surely the diabetes would not
be
> exacerbated) and some cider vinegar.
>
> I imagine yogurt might work well as the white element in the dressing,
too,
> and give you some tang.


Uh, in the *very* first post in this thread Julie stated:


"We have food allergies so we can't have dairy or eggs...".


So why would you be recommending *yogurt*...???

Pay ATTENTION, ****twot, or hasn't your large daily ration of booze finally
kicked in yet...???


> For me, the best cole slaw has very little dressing and very little
spices.
> I never use celery salt, eckk. In fact I do not salt it at all, nor do I
> pepper it. The cabbage is sweet if it is fresh. Grate it finely, add a
baby
> carrot or two, then maybe a bit of yogurt. Taste it and proceed from
there.
>
> Keep it simple.


Ye gawds, why not simply buy some wallpaper paste and slop it into a bowl,
it'd be about the same effect. Even baby food is better flavoured. Your
supremely insipid concoction sounds like some of those bland "invalid" or
"sick room" recipes that used to litter century - old cookbooks, jeez...

Cyberpussy, you really CAN'T cook...you can't even make a simple sandwich in
fact. Even catfish chow is *far* preferable to your retarded kunty kulinary
kreations...

You can't read, either...even George Bush reading _My Pet Goat_ would be
positively PhD level for your spooge brain....I bet you stare at the blank
wall thinking it's a door...!!!


:-D


--
GM "Mark Of Excellence"