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  • Cole slaw

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    Old 06-29-2004, 07:31 AM   #1
    woodahs
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    Cole slaw

    Is it healthy?

    Last edited by woodahs; 06-29-2004 at 07:32 AM.

     
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    Old 06-30-2004, 06:33 AM   #2
    zip2play
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    Re: Cole slaw

    woodahs,

    Cole slaw is either good, bad, or indifferent depending on how it's made. The raw cabbage is VERY good for many reasons. What you add can either KEEP it all good (like tossing with cider vinegar and a bit of sweetning (artificial to keep the dish very dietetic) or make it considerably less good by slathering it with a half bottle of MAYO and making it an all fat product...

    Worst is a mess made with some hydrogenated MAYO substitute- then it borders on dangerous!

     
    Old 06-30-2004, 09:06 AM   #3
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    Re: Cole slaw

    I make my own mayo with tofu - so if you get a tofu mayo (theres one called vegenaise) it should be fine. And cabbage and carrots are fine.

    Last edited by joquiero; 06-30-2004 at 09:07 AM.

     
    Old 06-30-2004, 10:49 AM   #4
    woodahs
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    Re: Cole slaw

    Thanks for all the help!

     
    Old 07-01-2004, 09:58 AM   #5
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    Re: Cole slaw

    Hello, If you're only worried about transfats, then you might want to look up the old gramma recipes. They used to use light cream, apple cider vinegar, and a little sat and sugar.

    The tofu dressing sounds good though. How do you make it?
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    Old 07-01-2004, 01:42 PM   #6
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    Re: Cole slaw

    Quote:
    Originally Posted by Magpiezoe
    Hello, If you're only worried about transfats, then you might want to look up the old gramma recipes. They used to use light cream, apple cider vinegar, and a little sat and sugar.

    The tofu dressing sounds good though. How do you make it?
    Ingredients
    1-1/4 cups Mori-Nu Silken Firm Tofu
    2 Tbsp. fresh lemon juice
    1 Tbsp. white wine vinegar
    2 tsp. honey or rice syrup
    1 tsp. salt
    1 tsp. prepared yellow mustard
    1 tsp. or so of chopped picked dill (i always add for more kick)

    Method
    Blend all ingredients thoroughly in food processor or blender. For best results, refrigerate at least 2 hours to allow flavors to meld.

    Nutritional Notes
    Serving size: 2 Tablespoons

    Nutritional Facts
    --------------------------------------------------------------------------------

    Calories: 21 Fat: 1g Carbohydrates: 1g
    Sodium: 192mg Cholesterol:: 0mg Protein: 2g

    Last edited by joquiero; 07-01-2004 at 01:45 PM.

     
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