My mother-in-law recommended this recipe, and I'm so glad she did. I used Splenda instead of table sugar and purple cabbage instead of green; I also used less sweetener and dressing overall, reducing both by 1/4 and then topped it with 2 tablespoons more of the vinegar, just to up the ratio of tang to sweet a little. We've had it with dinner every night this week! (Since my first review, I've made this several times. It's always good with one exception: I used olive oil in a pinch...and it solidified into nasty little chunks in the fridge. It softens back up when it comes to room temperature, but the texture suffers overall. I don't know if it was just my brand of oil or what, but to be safe, I won't do this with olive oil again.)
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My mother-in-law recommended this recipe, and I'm so glad she did. I used Splenda instead of...