Interstate Bar-B-Que Slaw

Thanks, Tom for the info. I'll force myself to try this, although as you can tell from my posts I eat like a bird, and only health foods. My normal supper consists of several thin wafers and a rather light salad of watercress.

Again, thanks for the recipe.

I hear smoked watercress is nice. I bet rice cakes would pick up the smoke flavor well also.

Nah...they just get bitter...

Years ago I had some coleslaw that had a rather sweet and sour taste, the dressing was clear and obviously had a fair amount of vinegar. Does this ring a bell with anyone? If so, do any recipes come to mind? Thanks.

Tom, try not to post recipes via the "link" method. What will happen is that Ray will clean out the Archives over there and then we won't have it.

I would post it in your post above, but give all the credit to his forum and post to the forum.

How's that???

Thanks,Smokin'.

I appreciate all the help I can get on these new-fangled contraptions.

I stumbled onto a rather tasty slaw recipe several days ago, and thought some of you may enjoy it too. Credit goes to Byerly's Grocers in the twin cities, and this was printed in "The Byerly Bag" magazine, March 2002 edition.

Haitian Coleslaw

1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons white balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh cilantro
1 tablespoon brown sugar
3 small serrano chilies, seeded, minced
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly gound white pepper
1 (16 ounce) package classic coleslaw mix
1 yellow bell pepper, chopped

Combine first 11 ingredients. Toss in coleslaw mix and bell pepper. Refrigerate.

We really enjoyed it, but next time we will go a little heavier on the white pepper and serranos.