Yes, I know this is possibly not the most interesting topic in the world, but it’s on my mind and I feel the need to vent. I like coleslaw, I like the combination of shredded cabbage and carrot in a pleasant mayonnaise that I can add to my sandwich. I like it on ham and I like it on cheese. I quite like it on a baked potato too. It is a savoury snack. Not a sweet snack. I hate coleslaw in the US. What do they do to it that makes is so incredibly sweet? I know, I’ll pour some sugar into the mayonnaise just to up the calorie count. Great idea. And whilst I’m on about it, when I ask for a quarter pound (yes, the US still uses Imperial, an entirely separate subject to rant about) I want 0.25 of a pound, also known as 4 ounces. But no, you always get more and today I was given 0.42, which is pretty much half a pound. I was experimenting with a new source of coleslaw from Sable’s and it was equally hideous. I have, however, discovered the answer to this problem. Low fat coleslaw, sometimes known as ‘healthy coleslaw’ – ahem, I don’t think there’s anything particularly healthy about coleslaw, either way it’s mayonnaise and that’s pretty fattening. But hey, by making it low fat all the sugar seems to disappear. I now have the answer. Try Morton Williams deli or Fairways to see what I mean.