Marilyn, I made your Apple Slaw tonight and

[debbie_in_ga]

served it with salmon. It was delicious! I made your dressing, but used the entire 12 oz bag of broccoli slaw, and dried tart cherries, alas, no nuts in the house. As they say at Dairy Queen, it was scrumpdillyicious keeper!

Debbie

http://www.finerkitchens.com/swap/forum1/29790_I_really_like_the_tang_of_this_one_but_adjust_the_dressing

 

[debbie_in_ga]

Had more for dinner tonight - even better! DH suggested a touch of cinnamon might be good!

p.s. My check WILL BE in mail Monday. I just wrote it out. Thanks again for all of your work!

Debbie

 

[marilynfl]

Glad you all enjoyed it....cinnamon is an excellent idea.

 

[wildwoods]

did you gals shred the apples or slice them?

 

[marilynfl]

W, I usually use an "apple peeler" machine, which peels, cores and slices.

The last batch I cubed them and think I prefer the thin slices.

Shredding might turn them too mushy, because there's a lot of acid in the dressing and the apples turn dark anyway.

And as Debbie noted, the flavors get better the second day, although the appearance degrades.

 

[wildwoods]

thanks, i didn't think shredded apples would be very nice - thanks for the tips.

 

[debbie_in_ga]

Hi, WW - I used my apple corer that leaves 8 wedges. Then, I made 16 wedges and cut each piece ...

into 4-5 pieces. (Left the apples peeled).

Sooo good!

 

[wildwoods]

thanks debbie, that's just what i'll do.