The MakeMeThinner Support Forum

[glitterynile]

I've been hunting for an old fashion vingear recipe for making coleslaw (the NON creamy kind) and cant find it anywhere.

there is a place here in charlotte (nc) called south 21 - they are an old drive in place still in busy! they even have a south 21 jr (a small eat in place) close to my university. I loved going and ordering the slaw and eating it as my green.

I just dont know how to make it! They also wont give away there recipe. Its soooo good.

I know its vingear and salt and pepper but that all i know . Does anyone have a clue to how to make this? All i can find is creamy recipes.

[Sarya]

Substitute the sugar stuff for splenda *to taste* and try this one. I found others, but they basically just switched up the sugar with honey, the red wine vinegar with apple cider vinegar, and sometimes had different cabbage mixes. So I would just try it with whatever vinegar you have on hand and see how it goes.

I use the walden farm's creamy coleslaw dressing when I make slaw currently, but I add red wine vinegar for zing. I would imagine both vinegar choices would work equally well, but white might be a little harsh.



Here is Rachael Ray's recipe:

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

[TheShadow]

Have you guys tried broccoslaw? I make a lowfat slaw dressing w/splenda instead of sugar (similar to Rachel's) and use it on the raw broccoslaw and gobble it up. Broccoslaw is just the stalk part of the broccoli put thru a shredder machine. It is really nutritious and can be added to just about anything for extra veggie goodness. It tastes very mild and makes a good cabbage substitute. I also add it to salads, meatloaf (not on MF though), stirfry, soups, or any other veggie mix and it can be used in place of zucchini in zucchini breads. You could saute it and put it into omelettes or even add it to lasagna. You can find it in the bagged salad case near the shredded carrots. Try it soon.

[ascicles]

Have you guys tried broccoslaw? I make a lowfat slaw dressing w/splenda instead of sugar (similar to Rachel's) and use it on the raw broccoslaw and gobble it up. Broccoslaw is just the stalk part of the broccoli put thru a shredder machine. It is really nutritious and can be added to just about anything for extra veggie goodness. It tastes very mild and makes a good cabbage substitute. I also add it to salads, meatloaf (not on MF though), stirfry, soups, or any other veggie mix and it can be used in place of zucchini in zucchini breads. You could saute it and put it into omelettes or even add it to lasagna. You can find it in the bagged salad case near the shredded carrots. Try it soon.

Tell me about this zucchini bread!

[supermom]

Zuchini bread is a nono!! Unless, of course, someone has found some flour substitute that I am unaware of. I often grind up oats and use them in place of flour, but that is still not on plan. Zuchini bread is a breakfast bread, kind of like a muffin, but in a loaf instead. YUMMY stuff!! It would probably be okay in moderation once on maintenance. Let me know when you get there, and I will bake you some and send it your way!! I keep it in our freezer. I make mini loaves, and freeze them. My husband and kids have them for breakfast. We have lemon, blueberry, zuchini, pumpkin, banana nut, strawberry and peach in the freezer right now. MMMMMM Now I want some. Just say "NO" Laurie, Just say "NO"!!