I don't understand these measurements
Can someone help me and explain them
You wrote
Cole Slaw
1 1/2 cups + 2 tablespoons Mayonnaise
Are you saying 1 1/2 cups plus another 2 tablespoon of Mayo
6 tablespoons + 1 teaspoon splenda
and is this 6 tablespoon plus another teaspoon of splenda etc etc
3 Tablespoons + 1/2 teaspoon wine vinegar 3/4 cup + 1 tablespoon oil
1/3 teaspoon each Garlic, onion, mustard and celery powders Dash black
pepper
1 Tablespoon + 2 teaspoons lemon juice
3/4 cup + 1 tablespoon half and half
1/2 teaspoon salt
2 heads cabbage, very finely shredded
Blend together the mayonnaise, sugar, vinegar and oil, add the spice
powders pepper, lemon juice, half and half and salt. Stir until smooth
Pour over the cabbage in a large bowl and toss until the cabbage is well
coated - If wanted , use only 1/2 the dressing to a head of cabbage and
save the remaining dressing to dress fruit salad or other salads. The
dressing keeps well, tightly covered in the refrigerator for several,
days. Makes about 1 Qt. of dressing.
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I also make : Ken's Oshinko cabbage. This is made out of the Chinese
Cabbage. It is lovely lowcarb snacking.
Oshinko (pickled Chinese cabbage)
Source: Ken Iisaka
Preparation time: 3 days
Ingredients
1 head Chinese cabbage
1/4 cup salt
1 tsp dried Japanese chili pepper (optional) 1 tsp shottsuru (optional)
(fish sauce, available at Southeast Asian food stores, may be
substituted. Called nuoc mam in Vietnamese or nam pla in Thai.)
Directions
After washing, chop the cabbage into 1-inch pieces. In a glass,
Corningware, or any other non reactive bowl, place the drained cabbage
and sprinkle salt over it, making layers. Place a plate over it and put
a weight on it (at least 5 lbs.) Leave it for 3 days at room
temperature, mixing it once a day and making sure that it is not
rotting. If the leaves are withering, there isn't enough salt. After a
day or so, there should be lots of liquid. It is ready when the cabbage
is partly translucent and soft.
Serve with some katsuobushi (shaved dried bonito) and a little bit of
shoyu (soy sauce). It goes very nicely with a traditional Japanese meal.
Most Japanese don't even know how to make this simple tsukemono anymore.
It's always available at supermarkets in Japan. You can create your own
flavours. My contribution is shottsuru, which was used like shoyu before
shoyu was invented. It is made by fermenting fish in a wooden cask with
lots of sea salt.
P.S. The amount of salt is for a very large cabbage often seen in Japan.
For what I get around here, I use less. Maybe start with 2 tbs of salt
and add more if necessary.