Taste of the Town: falafel, cole slaw

Mark Berman asked for suggestions for good falafel, and of course Taste of the Town readers came through.

Barbara Roth, Nina Boshes and Karen Langbert all enthusiastically recommended Sababa Grille &Restaurant at 3220 S. Durango Drive. Langbert and Renee Passadore recommended Amena Cafe &Bakery, 2101 S. Decatur Blvd., and Ann Brown recommended Paymon’s at 4147 S. Maryland Parkway and 8380 W. Sahara Ave. …

More on coleslaw such as KFC used to sell: Nancy Blagg emailed a version from a cloned-recipe cookbook, but she also added her own, which she said she and her friends prefer. Both follow.


½ cup mayonnaise

1/3 cup sugar

¼ cup milk

¼ cup buttermilk

2½ tablespoons lemon juice

1½ tablespoons white vinegar

½ teaspoon salt

1/8 teaspoon pepper

8 cups finely chopped cabbage (about 1 head)

¼ cup shredded carrot (1 medium)

2 tablespoons minced onion

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth. Add the cabbage, carrot and onion and mix well.

Cover and refrigerate for at least two hours before serving.

Serves 10-12.

— Recipe from “Top Secret Recipes” by Todd Wilbur


Large bag of coleslaw mix

1½ tablespoons vinegar

½ cup milk

2 tablespoons dried minced onion

1/3 cup sugar

½ teaspoon salt

1/8 teaspoon pepper

½ cup mayonnaise

2½ tablespoons lemon juice

Chop the coleslaw mix if you like, or pick out the big pieces.

Add the vinegar to the milk and set it aside for 10 to 15 minutes until it thickens.

Combine the milk, onion, sugar, salt, pepper, mayonnaise and lemon juice in a large bowl and beat until smooth. (Blagg said her Magic Bullet works great for this.)

Mix the coleslaw mix with as much of the dressing mixture as you desire; the leftover mixture will keep in the refrigerator for three to five days, Blagg said.

Cover slaw and refrigerate for at least two hours before serving.

— Recipe from Nancy Blagg

More on Italian subs: Gene Bernacki recommends the Roma Deli at 5755 Spring Mountain Road.


Denny and Rene Kevish, who are from Chicago, are looking for a source for the Slovak potato sausage called Droby that they used to get there. …

David Jolles is looking for hand-cut Nova lox. …

Jerry Greenberg is looking for a local source, preferably in the northwestern part of the valley, for Streit’s matzos (and I miss Streit’s matzo meal, which I used to get at Smith’s!). …

Penny Reese is looking for frozen Beecher’s World’s Best Mac and Cheese, and frozen Tio Jorge plantain slices, or any brand of frozen plantain slices. …

And Jackie Shick is looking for Campbell’s Baked Beans in a 28-ounce can and Betty Crocker Rich &Creamy Frosting, Triple Chocolate Fudge Chip flavor.


Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at Include your first and last names and, if emailing, put “Taste of the Town” in the subject line.


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