[KYHeirloomer]

I'd never have thought of using them.

Actually, Bughut, the number of veggies used to make slaws is legion. Although green cabbage is probably the most common, some of the other brassicas are fairly common as well---red cabbage, savoy cabbage, broccoli and kohl rabi for instance. Indeed, the giant version of kohl rabi was bred specifically for that purpose. Others I can think of off the top of my head include jicama and even butternut squash.

Here's one version of

Broccoli Slaw

1 1/2 cup broccoli florets
1 cup peeled, shredded broccoli stems
1 small tomato, seeded & chopped
1/2 cup finely chopped green bell pepper
1 tbls chopped green onion
1/4 tsp salt
1 recipe homemade creamy French dressing, or 3/4 cup commercial

Combine vegetables. Springle with salt, then drizzle with French dressing. Toss until well coated. Cover & chill.

Creamy French Dressing

1/4 cup mayonaise
2 tbls sugar
1 tbls apple cider vinegar
1 tbls catsup
1 tbls salad oil
1 tsp prepared mustard
1 tsp lemon juice
1/8 tsp salt
1/4 tsp paprika
dash garlic powder
dash hot pepper sauce

Whisk all ingredients together until thoroughly mixed.

[greyeaglem]

You can find the Classic Caramel Corn recipe at karosyrup.com along with a whole bunch of other recipes using their syrup.

[ED BUCHANAN]

Originally Posted by bughut

Try it in cole- slaw instead of sugar, it makes the total dressing cling to the slaw instead of watering out on bottom of bowl, and it is also not grainy like sugar.
__________________



I've never used sugar in coleslaw Ed. Never heard of it being used either. Maybe its one of those UK_USA things.

I do love many coleslaw versions... On a salad bar in Louisianna thet were using Brocolli stalks...Brilliant. I'd never have thought of using them. I also love Thai style with green papaya and peanuts among other things.

I'll try adding some syrup next time. Just a wee bit tho 'cos I'm not sure sweetness is to most folks taste in these parts

My Cole Slaw dressing

1/2 gal Hellmans Mayo
4 T celery seed
1 3/4 cups cider Vin. (5%)
1 T salt
2 T white pepper
3 cups shredded carrots
1 1/2 T mustard
1 cup sugar or 1 cup corn syrup (clear Karo *)
4 T chopped fresh curly parsley
Put all above in stainless steel bowl and mix with a wire whip til it gets shiny
add shredded or chopped cabbage, refrigerate
Do not use red cabbage as it bleeds out color
**Karo because it is thicker then most.
Sweetness can be regulated and is normally made Sweeter in Southern US then Northern Parts