I have one that I remade from a carb loaded recipe......
4 tablespoons red wine vinegar
squirts of
liquid splenda (to make 5 tablespoons)
a mushed up chicken bouillon cube....or you can use the powdered chicken bouillon
about 1 tablespoon water (optional)
some olive oil
when I used to make this and it was carby, the rations were 4 tablesppons red wine vinegar to 5 tablespoons sugar....and then i put in two packets from chicken flavor top ramen....now I use a bouillon cube, etc.
I use shredded cabbage, some small diced celery for crunch, some sliced almonds for crunch, and a little bit toasted sesame seeds for flavor -- put them under the broiler but watch them like a hawk because they will burn fast if you leave them. after they cool, i put them on my little salad.....this has a nice flavor that i like and a nice crunch.
