5 Minutes to Perfect Cole Slaw

re: 5 Minutes to Perfect Cole Slaw

halcyon — Wed, 01 Aug 2007 21:07:22 GMT

The recipe sounds tasty. However, according to Sally Fallon, certain vegetables like cauliflower should not be eaten raw.

re: 5 Minutes to Perfect Cole Slaw

Health 1 — Mon, 30 Jul 2007 18:10:14 GMT

Why is it necessary to malign a person with a specific hair style, color, nationality or accent? We are all seeking knowledge to better help one another. The content is what is of importance, while charactor assassination shows one's heart/charactor and is truly a waste of effort. I find Luci and other featured people's knowledge to be of great and often welcome benefit. The none edifying comments of these people are not only destructive, but serve to indicate deeper rooted difficulties with the person seeking to discredit and malign.

I for one, sincerely enjoy the various opinions and look forward to each constructive/invaluable piece of shared knowledge, whether it be Dr. Mercola or someone else. Is everything always presented here to be perfect? No, but then nothing ever is. Please allow people to be heard, from there we can discern and constructively respond. This is the intent and purpose of this invaluable interaction with one another. Together we constrctively make this much needed difference in each other's lives.

Thanks to all who contribute to make this such an insightful experience. You're like a ray of sunshine in what sometimes shows itself to be a truly challenging world.

Blessings to all

Dr.Trudy

re: 5 Minutes to Perfect Cole Slaw

xenia — Sun, 29 Jul 2007 07:26:50 GMT

Sorry, it seems I forgot to mention salt (because I hardly ever use it). But for most people, the mayonnaise does not taste right without a pinch of a healthy salt. So please add that to the ingredients.

Also please note that the mayonnaise has to be stored in fridge in a covered container.

re: 5 Minutes to Perfect Cole Slaw

xenia — Sun, 29 Jul 2007 07:08:01 GMT

Here is my mother's recipe for mayonnaise:

2 eggs

1 teaspoon mustard

a pinch of freshly ground black or white pepper

2 tablespoons freshly squeezed lemon juice

3 dl oil

(all ingredients must be of course organic and oil

must be one of the "good" oils and cold pressed,

like virgin olive oil, flaxseed oil, maybe you can try

sesame oil too)

Everything except the oil should be put in a blender (you can also use hand blender or beat the mixture by hand). While beating/blending, continuously pour in the oil in a thin flow. The key is to add oil really slowly otherwise the recipe will not be successful.

Stop the process when the mayo becomes appropriately thick. IMPORTANT: if not to be used immediately, or if some mayo is left after you prepared the cole slaw, IMMEDIATELY STORE IT IN THE FRIDGE. You don't want to get salmonella etc., and people tend to forget that this is not an industrially made product with numerous preseervatives in it.

Some ideas for different tastes:

Add a spoon of grated horseradish and some sour cream. This is a great cole slaw sauce, or sauce for some meat dish.

Add some dill or some curry, to taste. This could be a salad dressing too (if you want use sour cream or yoghurt here as well).

You could also add some grated cheese.

With some freshly diced tomatos (some people like to peel them but then they are not "fresh" anymore because to peel them you have to put them into boiling water for a few seconds) or fresh tomatos chopped in a blender, this healthy mayo makes a nice replacement for unhealthy ketchups.

A nice addition tot he original mayo are very finely choped gherkins. Beware though, if they are not home made: almost all supermarket brands not only contain sugar, they might also contain chemical additives.

My mother sometimes adds for variety several herbs and a finely chopped hard-boiled egg.

I apologize in advance for any linguistic mistakes as I am from Europe.

re: 5 Minutes to Perfect Cole Slaw

Sandra60 — Sun, 29 Jul 2007 01:23:31 GMT

Hi all,

My question pertains to topic somewhat. Does anyone know how to make mayonnaise? The stuff at the stores is either soybean oil or canola oil or both. I'd rather use coconut oil but have never, in my life, made my own. It never occured to me to question what Kraft put into it until recently. I read the label some time ago and thought, yuck.

Soybeans are insidious. They put that stuff into darn near everything. You really gotta watch.

www.dayzines.com has interesting recipe categories: soups, beef, crockpot and other good news.

Thanks

re: 5 Minutes to Perfect Cole Slaw

Phulax — Sat, 28 Jul 2007 16:31:47 GMT

Unless the salad includes cabbage it can by no stretch of the imagination be called "Cole Slaw!" The dictionary definition of Cole Slaw includes cabbage & the name comes from the Dutch "kool sla" as the "kool" means cabbage in Dutch. But of course English has many words & phrases that have utterly changed their original meaning at the whim of various persons, as reflected by Humpty-Dumpty in Lewis Carroll's "Alice in Wonderland" who told Alice that he could make a word mean anything he wanted........ ( I wonder, does the fact Luci is a blonde have anything to do with it???)

re: 5 Minutes to Perfect Cole Slaw

pineahead — Sat, 28 Jul 2007 14:33:25 GMT

How would I make this using only spices and herbs? I cannot find a dijon I can use as I am allergic to sulfites,gluten,preservatives,colorings, and other food additives.

re: 5 Minutes to Perfect Cole Slaw

ThomasT — Sat, 28 Jul 2007 09:22:42 GMT

some raw fetta cheese and crumbled walnuts would have made it even better..

re: 5 Minutes to Perfect Cole Slaw

Caroline_Hill — Sat, 28 Jul 2007 08:39:35 GMT

Please send info re ascertaining carb/protein type. Thank you