On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht >
wrote:

> On Sun, 10 Jul 2011 10:55:10 -0700, sf > wrote:
>
> >On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:
> >
> >> A favored local diner here, has 2 types of slaw. Savory (onions,
> >> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> >> savory slaw.
> >
> >I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
> >would you please post your recipe?
>
> I'm with you on KFC's slaw-- most of the time. I've gotten bad slaw
> on occasion.
>
> This is the recipe I've been using for the past few years. It's super
> simple. I make it the day before we eat it. It is mayo-free. If my
> wife insists, I'll liven it up with mayo on day 3.
>
> http://www.food.com/recipe/german-coleslaw-52550
>
> I probably go for a smaller than medium cabbage-- and might add more
> pepper and onion.
>
> I do it a lot more often since I got a FP that slices-- takes about 3
> minutes to dispatch all those veggies- everything comes out nice and
> fine-- and I don't bleed into the salad.
>
Thanks Jim, copied and saved! I like your FP method, so I'll try that
too.

--

Today's mighty oak is just yesterday's nut that held its ground.