Originally Posted by dadsr4
It results in a coarser textured slaw which those raised on machine-made slaw do not care for.
Good point. I don't care for machine-made since I was raised on hand cut.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle