Name: How To Make Fat Free Cole Slaw
Ingredients: 1 Eahead of cabbage.

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Sami	Main dish, Text file, Digest, Fatfree	1	Servings

INGREDIENTS

Eahead of cabbage.

INSTRUCTIONS

Chapter 1: Preparing the slaw. What makes coleslaw really good is the
"pickling" of the cabbage. First you slice the cabbage real thin layering
it in a bowl with a generous amountof salt (you will eventually wash all
this salt away), then you place the ca hours until the cabbage is wilted
and well... pickled. My father used to place the cabbage directly on top of
one of the big refridgerator compressor in the back room. Once "pickled"
throughly wash to remove as much salt as possible.
Chapter 2: Other ingredients
Here are a bunch of suggestions to add variety to your slaw
~ thinly sliced red or yellow or green onions ~ Red cabbage as well as
green ~ A good slaw must have grated carrots - bean sprouts
Chapter 3: Dressings
Now for dressings. Mayo is out but there are lots of alternatives
~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first,
you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and
sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice
look and crunch, to roast the mustard seed, heat a heavy sautee pan and add
the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and
a good dijon mustard
Remember to let the slaw sit in its dressing for a while before serving.
Happy slawing!
Nancy Lehrer
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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