8/13: The recipe lives up to its' description, it is a salad type slaw. I thought that this was a bit too salty for me (and I love salt!). This was good, but I don't think it will replace my other slaw recipes. I chopped the tomato and dried it on paper towels, cored 1/2 of the cucumber to remove as many seeds as possible before chopping and thus my mixture was pretty dry. I ended up having to use 2 TBS of mayo (reduced fat) to get this to bind together. A couple of hours later it was a bit soupy in the bottom of the bowl, but what slaw isn't? I used a 16 oz. tri blend bag of cole slaw with carrots and red and white cabbage. The presentation is very pretty. 8/7:My grandfather was a coal miner in the southwestern Virginia mines and I grew up in the Appalachian mountains. (Same guy that liked to eat squirrel cooked on the wood stove, honest!) Thanks for the post.
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