How To Make Fat Free Cole Slaw Recipe
1 ea head of cabbage.
Chapter 1: Preparing the slaw. What makes coleslaw really good is the
"pickling" of the cabbage. First you slice the cabbage real thin
layering it in a bowl with a generous amountof salt (you will
eventually wash all this salt away), then you place the ca hours
until the cabbage is wilted and well... pickled. My father used to
place the cabbage directly on top of one of the big refridgerator
compressor in the back room. Once "pickled" throughly wash to remove
as much salt as possible.
Chapter 2: Other ingredients
Here are a bunch of suggestions to add variety to your slaw
~ thinly sliced red or yellow or green onions ~ Red cabbage as well as
green ~ A good slaw must have grated carrots - bean sprouts
Chapter 3: Dressings
Now for dressings. Mayo is out but there are lots of alternatives
~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first,
you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet
and sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add
a nice look and crunch, to roast the mustard seed, heat a heavy
sautee pan and add the seed to the hot dry pan for about 30 seconds
to a minute) ~ Vinegar and a good dijon mustard
Remember to let the slaw sit in its dressing for a while before
Nancy Lehrer From Fatfree Digest April-May 1994, Formatting by Sue
Smith (using MMCONV)
to Healthy Recipes
Food Tips of the Week
At the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
The argument against reduced carbohydrate diets
Its popular as hell, but it is really safe for you?
Many scientific studies over the last few years have shown that eating too much animal fat causes increased chance of cancer, heart problems and other serious illnesses.
Most of the negative side effects observed, like tiredness, stomach disorders, or bad headaches seem to pass quickly, but critics contend that low carb diets are not without serious long term side effects.
(includes grapefruit, red bell peppers and tomato sauce)
The nutrient lypcopene is a non-synthetic compound used to color foods and one of the carotenid family. It is the reason for the deep red colour of a good number of fruits and vegetables.
Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
How To Make Fat Free Cole Slaw Recipe - Recipes 4u
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