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I like my bean salad without sugar personally, but I would start with a smaller amount than called for and use a blend of sweeteners, if possible, to avoid the possibility of strong aftertastes.
From a different perspective…swap the green pepper for red or yellow, and the red onion for shallots. Both vegetables are a bit sweeter and you may get away with skipping the sweetener all together.
It’s pretty normal in many cultures to add a small amount of sugar to savoury dishes to balance out flavour profiles. This is quite a big stew so 1/4 cup is in the ballpark for that volume.
well i use it in coleslaw because im lazy and just want to get a ton of cabbage down but a few drops of this industrial grade liquid splenda i bought off amazon and it works great, in fact i have used it in everything i can think of and it worked really well. Even tomato sauce etc. It's super concentrated for 50 bucks i got a quart of it i think? I used to have to give a good spray of the liquid splenda i got at walmart this stuff is 2-3 drops and you gotta becareful
Yes! I used a teaspoon of liquid stevia in a recipe like this recently. I would just be careful with how much you use because they are stronger then sugar
I don't have an actual recipe for it...
It's about
Low fat miracle whip 1/4 c
Apple cider vinegar 2T
Salt and pepper to taste
Grainy Dijon 1T
Smooth Dijon 1T
Sugar twin 1 packet
1 small bag slaw mix
1 grated apple
1/2 julienned onion
1 grated carrot
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I like my bean salad without sugar personally, but I would start with a smaller amount than called for and use a blend of sweeteners, if possible, to avoid the possibility of strong aftertastes.
Make the recipe without sugar then add your sweetener of choice a little at a time till you like it.
From a different perspective…swap the green pepper for red or yellow, and the red onion for shallots. Both vegetables are a bit sweeter and you may get away with skipping the sweetener all together.
For sure! I use allulose because while it doesn't bake well, it goes perfectly in saucy things like this.
I would just leave it out.
Why on earth does that recipe have sugar even in the first place? After reading that I'd just plain leave it out.
It’s pretty normal in many cultures to add a small amount of sugar to savoury dishes to balance out flavour profiles. This is quite a big stew so 1/4 cup is in the ballpark for that volume.
Yeah, the sweetness helps balance out the acidity.
Absolutely doesn’t need sugar or any sweetener.
well i use it in coleslaw because im lazy and just want to get a ton of cabbage down but a few drops of this industrial grade liquid splenda i bought off amazon and it works great, in fact i have used it in everything i can think of and it worked really well. Even tomato sauce etc. It's super concentrated for 50 bucks i got a quart of it i think? I used to have to give a good spray of the liquid splenda i got at walmart this stuff is 2-3 drops and you gotta becareful
Yes! I used a teaspoon of liquid stevia in a recipe like this recently. I would just be careful with how much you use because they are stronger then sugar
I use a smidge of monk fruit powder in savory things that need to be balanced out with a bit of sweetness.
I used to love a packet of sweetener to my salad dressings. Now I just use honey.
That bean salad and yes, I have
I've been using sugar twin in my coleslaw dressing, it works fabulous.
Ooooo coleslaw sounds good. Could you link your recipe plz?
I don't have an actual recipe for it... It's about Low fat miracle whip 1/4 c Apple cider vinegar 2T Salt and pepper to taste Grainy Dijon 1T Smooth Dijon 1T Sugar twin 1 packet 1 small bag slaw mix 1 grated apple 1/2 julienned onion 1 grated carrot
Thank you!