Comments on: Uber Crack Slaw

By: girlietomboy

girlietomboy — Mon, 25 Jan 2021 01:17:16 +0000

I’ve been making this for a couple of years now (since I bought your books!) In a pinch I have used all sorts of pre-chopped veggies (Trader Joe’s is amazing). Right now I’m into the baby bok choy, broccoli slaw and cruciferous crunch collection with the pre-shaved beef. I do half and half soy to coconut aminos do add some sweetness with the bitterness of the kale, but it is so good. Thank you, DJ Foodie!

By: Lina

Lina — Sat, 30 May 2020 23:42:37 +0000

We really liked this. Followed the recipe as written but my napa was HUGE so I doubled it. So glad I did!! Looking forward to the leftovers for lunch tomorrow. Thanks!

By: Otis

Otis — Wed, 09 Aug 2017 20:13:34 +0000

Congrats on taking the time and making the effort to calculate macros. I am a physician, and am in the process of obtaining a Masters in Nutrition. Eventually, it is my goal to have a site that is more detailed in this regard.

By: Nancy

Nancy — Fri, 13 Mar 2015 02:35:15 +0000

I just made this, as written. the prep was a bit time consuming, but therapeutic. got me working on my knife skills! Had my mise en place ready, fired up my wok skillet to screamin, and got to tossing. IT IS WONDERFUL!! i was afraid the S&P with each step would be too much so i skimped on that, but i ended up needing a bit more of salt on the finished product. it was spicier than i anticipated, i never used that chili oil before! DELICIOUS though, not too spicy, just nicely so. i used a london broil for the beef, it was on sale, and worked out well. tender with the thin cut. thanks soooo much for the recipe, this is not my first time doing atkins but the first time using composed recipes (not just bacon and eggs till i’m sick and tired of it and quit), and my husband though not fully atkins is eating healthier overall too. you and the other contributors on the Low Carbing Among Friends facebook page have been really inspirational. thank you! this is the way i need to eat, forever. sugar makes me feel so bad!
—Reply posted by DJ on 3/12/2015
WONDERFUL!!! Thrilled to hear it! Yep, London Broil would work quite well with this, for sure. The thing about the salt is difficult for me to explain, but I think it’s a massive component in making food “just that much more delicious”. Salt is a flavor enhancer. Imagine something like pepperoni pizza. The idea is to have a little bit of pepperoni in every bite. Now, imagine if, instead, you took all the pepperoni for a single slice and stacked it all on one bit. It’s disproportionately balanced. The same is somewhat true with salt. If you season just a little bit, it gets mixed well with the food, including penetrating the surface of the food, enhancing the flavors of the ingredients, from the inside-out. If you just season at the end, it’s just on the surface of the food. The goal is to use the same amount of salt, but spread it evenly throughout the cooking process. I like to look at it like… every major step of the cooking process, wave the salt shaker over the food. You’re not FULLY seasoning it, at every stage … you’re just very lightly and lovingly building flavors, so that when you’re done, you’ve enhanced the flavors, from the inside out. Make sense? Yeah … sugar is pretty much terrible stuff. Thanks for the wonderful write up! 😀

By: Carolyn Boutin

Carolyn Boutin — Fri, 23 Jan 2015 01:27:29 +0000

I am making this right now, but with Brocoli Slaw versus Cabbage. Smells fantastic.
---Reply posted by DJ on 1/22/2015
Fantastic. Be sure to let us know how it turned out! :)

By: DJ Foodie

DJ Foodie — Wed, 12 Nov 2014 03:30:02 +0000

Hi Unknown, I left it out. The main reason being … I didn’t have room in the grid. The page collapsed on itself when I added it. I could have found a way, but opted not to. I never list salt in the recipes, as a result, the totals would always be inaccurate. Thirdly, the recommendations for salt intake are too low. More salt is acceptable to most people. That said … there are some who do need to pay attention to their sodium intake. In this case, my hope is simply that they’re aware of the ingredients they should avoid … and avoid them. I do my best to present a lot of information, but … do confess that sodium was cut. Sorry!

By: Anonymous

Anonymous — Wed, 05 Nov 2014 16:44:19 +0000

For the one worried about sodium content, you can use coconut aminos instead. Hope this helps!

By: Anonymous

Anonymous — Mon, 03 Nov 2014 23:33:12 +0000

Where is the sodium content in the nutrition chart, Too many forget this is important to many with high BP or Meniere’s disease…

By: DJ Foodie

DJ Foodie — Thu, 28 Aug 2014 21:20:01 +0000

Hi Jenny, it’s a chili infused sesame oil. You could use "any" oil, really … but this combines fat with the taste of sesame seeds and chilies, all at the same time. So … use plain sesame oil and a touch of chili paste, if you’d like … or just use any oil and go without those flavors. It’ll still taste nice, even if it lacks those characteristics. I hope this helps! 🙂

By: Jenny

Jenny — Wed, 27 Aug 2014 20:15:47 +0000

What is hot chile oil? Can I use another oil and some kind of chile sauce?