Pat99
Bariatric Legend
- Surgery
- RNY
- Date
- February 27, 2012
- Start Weight
- 356 lbs
- Goal Weight
- 145 lbs
- Currently
- 245 lbs
- Progress
- 53%
This is a light, crispy, sweet and tangy slaw. Best when made 24 hours in advance. DO NOT ADD ANY SALT to the recipe otherwise the cabbage will become soft and lose crispiness. If you like your slaw salty then add to your portion after serving.
NOT YOUR GRANDMA’S COLESLAW
INGREDIENTS:
1/2 medium head cabbage finely shredded-about 6 or 7 cups. You can also use equivalent amount of bagged slaw mix.
1/3 cup finely chopped carrot
1 very small green onion or shallot very finely chopped (optional)
1 tablespoon dried parsley flakes or 2 tablespoons fresh chopped parsley
2 or 3 tablespoons raisins or 1/3 cup crushed pineapple in juice (drained well)
1/2 cup water
2 or 3 tablespoons white vinegar
8 packets no calorie sweetener (more or less to taste)
1/4 teaspoon ground ginger
Dash of pepper
METHOD:
Shred cabbage, chop carrots and onion. Mix together in large non-reactive bowl (glass, plastic or stainless steel). Toss in raisins and parsley. DO NOT ADD ANY SALT.
Place water into shaker type container or non-reactive bowl and add vinegar, sweetener, ground ginger and pepper. Shake or mix well and pour over cabbage mixture in large bowl. Toss well.
At this point I recommend transferring the completed slaw and dressing into a zip lock type plastic bag but you can also leave in the bowl. Allow to marinade in refrigerator at least overnight but 24 hours is much better. Turn bag over or mix if in bowl a couple of times while marinating. Drain and squeeze out excess liquid before serving.
NOT YOUR GRANDMA’S COLESLAW
INGREDIENTS:
1/2 medium head cabbage finely shredded-about 6 or 7 cups. You can also use equivalent amount of bagged slaw mix.
1/3 cup finely chopped carrot
1 very small green onion or shallot very finely chopped (optional)
1 tablespoon dried parsley flakes or 2 tablespoons fresh chopped parsley
2 or 3 tablespoons raisins or 1/3 cup crushed pineapple in juice (drained well)
1/2 cup water
2 or 3 tablespoons white vinegar
8 packets no calorie sweetener (more or less to taste)
1/4 teaspoon ground ginger
Dash of pepper
METHOD:
Shred cabbage, chop carrots and onion. Mix together in large non-reactive bowl (glass, plastic or stainless steel). Toss in raisins and parsley. DO NOT ADD ANY SALT.
Place water into shaker type container or non-reactive bowl and add vinegar, sweetener, ground ginger and pepper. Shake or mix well and pour over cabbage mixture in large bowl. Toss well.
At this point I recommend transferring the completed slaw and dressing into a zip lock type plastic bag but you can also leave in the bowl. Allow to marinade in refrigerator at least overnight but 24 hours is much better. Turn bag over or mix if in bowl a couple of times while marinating. Drain and squeeze out excess liquid before serving.
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