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4
out of 5
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pretty and good for you too,
May 5, 2008
Guest
meowzebub
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"I really enjoy this. One suggestion--to prevent the slaw from watering down the dressing, I mix a quart of cold water & 2 Tbl salt, toss the slaw mixes in and refrigerate. After 20 minutes, I rinse off the salt, dry the shreds with a salad spinner and a flour sack towel, then proceed with the recipe. Tender crisp & I think a little easier to digest for people with gassy issues. Also, my market has boxes of multicolor mini sweet peppers. I julienne red, yellow & orange peppers. Really pretty! at about the same price for one colored pepper."
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9 of 9 people found this review helpful.
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