For a while now I've been trying to make a well-known recipe less sweet. A chat with Gill a few months ago has only now made sense: we love this salad, the boys are addicted, they end up eating mounds and mounds of shredded cabbage, but it turns out that what we actually love about it is the whopping 1/4 cup of sugar in the dressing. It's off-the-scale sweet which is precisely why one cannot stop, and it leaves me feeling a bit, well, dirty.
Went back through my emails and found a recipe from Sharyn, a good friend of an excellent one. Sharyn and I share incredibly similar thoughts on food, so I trust her implicitly. I've eaten her food. It's wonderful. And there it is: she reduces the sugar to 1 tablespoon. Currently eating solo I went even lower last night, just a big pinch of soft brown sugar and 3 tablespoons of mirin subbed for the caster sugar.
Ate lots. Felt clean. I'd say that's a win.