I made a half batch. I used Xylitol granules (natural sweetener)- only half a teaspoon- instead of the Splenda and the dry mustard... and only 1/4 cup of Extra Virgin Cold-pressed olive oil and still found the slaw too oily. But otherwise this was a VERY nice slaw. I also used apple cider vinegar with the mother and added a little bit of chopped mint- about half a teaspoon. I think it would be great with wine vinegar, teriyaki sauce and a broccoli slaw mix, too, with some sliced almonds chicken and sesame seeds for texture and proteins.

Reviewed On: Sep. 11, 2011

This was awesome!!! A 9X13 pan PLUM & apple version of this just came out of my oven at 3 pm & now, 40 minutes later, half the pan is gone! Even my daughter- who doesn't like cooked fruit- is eating it up! Why plums? Well, I had 2 lbs of too-sour apples that I was GOING to use for this recipe, went to find the apples this morning for this recipe- and only AFTER I had started the recipe (thinking I had all the ingredients needed) did I find my husband had forced himself to eat them all week because no one else would! There was only 1 apple left! So, what to do? I had some over ripe plums from my parents' farm that no one was eating either, so we used them instead, with the 1 apple... We doubled the recipe and also used Splenda Brown Sugar, Half-Salt and no white sugar. I also tweaked the topping by just adding a small package of Quaker instant oatmeal to the cinnamon-sugar mix and it all came out so fragrant and delicious!! My house smells SO good now, too! Thanks for the shares!

Reviewed On: Sep. 25, 2010