I am invited for my first ever fryed oysters! I usually stay away from fried, but this is from a person whose cooking has always impressed me. The cooking has mostly been different from what I am used to as it is truely southern. (I now live in a suburb of Nashville, TN) Anyway, I have been asked to bring a vingar based cole slaw. Any suggestions?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Ok all... HELP!!! (Please of course)
- Thread starter denice
- Start date
nutty coleslaw
6 cups shredded cabbage
1/4 cup chopped green onions
1/3 cup chopped celery
1/3 cup unsalted roasted p-nuts
2 tablespoons sugar
1 1/2 teaspoon season salt
2 tablespoon red wine
2/3 cup bottled italian dressing
combine cabbage, green onions, celery and p-nuts in a large bowl. blend sugar, salt vinegar and dressing. pour over cabbage mixture and toss well.
serves 8-10
6 cups shredded cabbage
1/4 cup chopped green onions
1/3 cup chopped celery
1/3 cup unsalted roasted p-nuts
2 tablespoons sugar
1 1/2 teaspoon season salt
2 tablespoon red wine
2/3 cup bottled italian dressing
combine cabbage, green onions, celery and p-nuts in a large bowl. blend sugar, salt vinegar and dressing. pour over cabbage mixture and toss well.
serves 8-10
Properly fried oysters are food from heaven. hopefully
they will use a light batter and not overcook.
Here is a slaw recipe that I have used for many years. It has a big added attraction in that it keeps in the fridge for a long time so is useful for beach trips when you want to have some for lunch over the week.
1 cup sugar
3/4 cup vinegar
1/2 cup oil
1 teaspoon garlic salt
1 teaspoon celery seeds
1 teaspoon additional salt (optional ( make to your own taste)
Shred a head of cabbage on the fine shredder. Add one onion, very finely grated. Put the sugar on the cabbage. bring the rest of the ingredients to a boil and pour over the cabbage. Stir. Refrigerate overnight.
they will use a light batter and not overcook.
Here is a slaw recipe that I have used for many years. It has a big added attraction in that it keeps in the fridge for a long time so is useful for beach trips when you want to have some for lunch over the week.
1 cup sugar
3/4 cup vinegar
1/2 cup oil
1 teaspoon garlic salt
1 teaspoon celery seeds
1 teaspoon additional salt (optional ( make to your own taste)
Shred a head of cabbage on the fine shredder. Add one onion, very finely grated. Put the sugar on the cabbage. bring the rest of the ingredients to a boil and pour over the cabbage. Stir. Refrigerate overnight.
sarah-in-charleston
Well-known member
Here is another one
North Carolina Coleslaw
1 pound finely shredded cabbage
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup salad oil
salt
pepper
celery seed
Put cabbage, onion, and green pepper in a large bowl.
In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.
Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables.
Refrigerate coleslaw for several hours or overnight for best flavor.
North Carolina Coleslaw
1 pound finely shredded cabbage
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup salad oil
salt
pepper
celery seed
Put cabbage, onion, and green pepper in a large bowl.
In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.
Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables.
Refrigerate coleslaw for several hours or overnight for best flavor.
steve2-in-la
Well-known member
Here's 2 : REC Coleslaw with Ginger-Mustard Vinaigrette , REC: The L.A. Pantry’s Famous Coleslaw
Coleslaw with Ginger-Mustard Vinaigrette
2½ lbs shredded CABBAGE (mixed red and green, I use bagged!)
4 CARROTS, peeled and grated
1 small RED ONION, diced
2 Tbsp APPLE CIDER VINEGAR
4 Tbsp LEMON JUICE
2 Tbsp DIJON MUSTARD
2 cloves GARLIC, crushed & minced
2 SERRANO CHILES stemmed (leave the seeds IN) & minced finely
2 tsp peeled and finely grated GINGER ROOT*
1 Tbsp SUGAR
2/3 cup OLIVE OIL
3 Tbsp fresh CILANTRO, minced
KOSHER SALT
FRESH GROUND BLACK PEPPER
*(I’ve used pickled-ginger, available in the Asian food section of some grocer’s refrigerator case.)
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving. (Once dressed, this slaw will dramatically decrease in volume so don’t be concerned about the quantity of vegetation you start with.) Serves 6.
><
The L.A. Pantry’s Famous Coleslaw
¾ cup MAYONNAISE
3 Tbsp SUGAR
1½ Tbsp WHITE WINE VINEGAR
1/3 cup VEGETABLE OIL
1/8 tsp GARLIC POWDER
1/8 tsp ONION POWDER
1/8 tsp DRY MUSTARD
1/8 tsp CELERY SALT
dash BLACK PEPPER
1 Tbsp LEMON JUICE
½ cup HALF and HALF
1 large head CABBAGE, shredded fine or
1 16oz bag “SLAW” & 1 8oz bag shredded RED CABBAGE
Blend together mayonnaise, sugar, vinegar and oil in bowl. Add onion and garlic powders, dry mustard, celery salt, pepper, lemon juice, half and half and the salt. Stir until smooth. Pour over shredded cabbage in large bowl and toss until cabbage is well coated. Adjust flavors with salt and pepper. (By the way, for those of you from out of town, Richard Riordan, our very own Los Angeles Mayor, owns “The Original Pantry”, a downtown diner that never closes and has no locks on it’s doors . . . in DOWNTOWN L.A. yet!)
Coleslaw with Ginger-Mustard Vinaigrette
2½ lbs shredded CABBAGE (mixed red and green, I use bagged!)
4 CARROTS, peeled and grated
1 small RED ONION, diced
2 Tbsp APPLE CIDER VINEGAR
4 Tbsp LEMON JUICE
2 Tbsp DIJON MUSTARD
2 cloves GARLIC, crushed & minced
2 SERRANO CHILES stemmed (leave the seeds IN) & minced finely
2 tsp peeled and finely grated GINGER ROOT*
1 Tbsp SUGAR
2/3 cup OLIVE OIL
3 Tbsp fresh CILANTRO, minced
KOSHER SALT
FRESH GROUND BLACK PEPPER
*(I’ve used pickled-ginger, available in the Asian food section of some grocer’s refrigerator case.)
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving. (Once dressed, this slaw will dramatically decrease in volume so don’t be concerned about the quantity of vegetation you start with.) Serves 6.
><
The L.A. Pantry’s Famous Coleslaw
¾ cup MAYONNAISE
3 Tbsp SUGAR
1½ Tbsp WHITE WINE VINEGAR
1/3 cup VEGETABLE OIL
1/8 tsp GARLIC POWDER
1/8 tsp ONION POWDER
1/8 tsp DRY MUSTARD
1/8 tsp CELERY SALT
dash BLACK PEPPER
1 Tbsp LEMON JUICE
½ cup HALF and HALF
1 large head CABBAGE, shredded fine or
1 16oz bag “SLAW” & 1 8oz bag shredded RED CABBAGE
Blend together mayonnaise, sugar, vinegar and oil in bowl. Add onion and garlic powders, dry mustard, celery salt, pepper, lemon juice, half and half and the salt. Stir until smooth. Pour over shredded cabbage in large bowl and toss until cabbage is well coated. Adjust flavors with salt and pepper. (By the way, for those of you from out of town, Richard Riordan, our very own Los Angeles Mayor, owns “The Original Pantry”, a downtown diner that never closes and has no locks on it’s doors . . . in DOWNTOWN L.A. yet!)
thank you...
so much for the recipes! I'm still heading to neighbor's house for dinner- unfortunately he could not find oysters! I am disappointed, but he's doing something with chicken. I'm bringing down the zuchinni boats and Durward's slaw.
Who remembers the rules about the months not to eat oysters?
so much for the recipes! I'm still heading to neighbor's house for dinner- unfortunately he could not find oysters! I am disappointed, but he's doing something with chicken. I'm bringing down the zuchinni boats and Durward's slaw.
Who remembers the rules about the months not to eat oysters?
music-city-missy
Well-known member
Hey neighbor! What area do you live in?
We live in Brentwood.
I was raised in the south but have only had a few slaws that I actually like and never thought about getting their recipes and most of them are gone now so I can't. I've grown very tired of slaw because most of the stuff served in restaurants is intolerable. However, I just tried a new slaw the other night that I have to figure out how to duplicate because it was wonderful and there is no way I am getting the recipe (long story)! It was pretty much a traditional slaw but they used pineapple juice in the dressing and then mandarin oranges in it along with some VERY finely diced fresh jalapeno peppers. The flavors came together very nicely and were a welcome surprise for slaw.
We live in Brentwood.
I was raised in the south but have only had a few slaws that I actually like and never thought about getting their recipes and most of them are gone now so I can't. I've grown very tired of slaw because most of the stuff served in restaurants is intolerable. However, I just tried a new slaw the other night that I have to figure out how to duplicate because it was wonderful and there is no way I am getting the recipe (long story)! It was pretty much a traditional slaw but they used pineapple juice in the dressing and then mandarin oranges in it along with some VERY finely diced fresh jalapeno peppers. The flavors came together very nicely and were a welcome surprise for slaw.