Whats your favorite cole slaw? Thanks. (I have posted this 3 x - hope it shows this time

I love to make a simple cabbage salad including

chopped cabbage, onion, and ranch dressing.

1/2 head cabbage, processed to coarseness you like
1 carrot, shredded
1 small onion, chopped
1 T celery seed
black pepper to taste
1/4 cup mayonnaise
1/4 cup (or so, to taste) lowfat sour cream
2 T ranch dressing
1 T sugar
1 T vinegar

Hmmm, not so simple when I write it all down, but it goes together quickly and is very good.

 
My favorite is Pat's Red Cabbage, Cranberry and Apple slaw (more)

I took it to a pot luck the other night and it was popular. A good thing to take in the summer. No mayo to spoil.

 
Here is ours. REC: D's Asian Cole Slaw

* Exported from MasterCook *

D's Asian Coleslaw

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

Dressing:
1 cup mayonnaise
1/4 cup fresh lime juice
1/4 cup sugar
1/8 cup rice vinegar
1 tablespoon toasted sesame oil
Slaw:
1 bag coarsely shredded cole slaw mix
1 bunch cilantro leaves -- chopped
6 green onions -- thinly sliced
1 seedless cucumber, quartered lengthwise and sliced

Whisk the mayonnaise, lime juice, vinegar, and sesame oil togethrt until smooth. Mix the slaw, cilantro,green onions and cuke together and toss with dressing and refrigerate. Toss again before serving.

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speaking of slaw, how does everyone finely slice the cabbage? I have a tough time with this and end

up chopping it in the bowl of the Cuisinart. I seem to get very uneven pieces with the slicer blade but maybe I am not doing it right. My cheapie mandoline doesn't work very well either. I'll buy something new if anyone has a tried and true.

Thanks

 
For the slicer blade, first cut the top and bottom off the cabbage so you have a fat cylincer,

Then cut the cylinder into quarters and core them. You should have 4 wedges that will fit the processor. Shred them one at a time.

You can then shred the cut-off top by hand, and you may want to forget about the bottom, which has the most coarse leaf stalks.

I usually just quarter, core and slice by hand. You get fewer thick strands if you slice lengthwise rather than crosswise but you get some no matter what.

 
Chiqui Collier's Coleslaw Dressing

I think this came from a New Orleans newspaper forum. It's delicious!

Chiqui Collier's Coleslaw Dressing

2 tsp sugar dissolved in
1/4 cup red wine vinegar
1 tsp salt
1/4 tsp lemon-pepper
1/4 tsp granulated garlic
1 cup Hellman's mayonnaise
1/4 cup salad oil
1 Tbs Creole mustard

1. Mix well and pour over slaw. Toss well. Cover tightly and chill for at
least 2 hours.

 
Ethel Poyner's Texas Slaw.

This is my go-to when I want a quick slaw without mayo as when serving potato or other salad with mayo. I don't always have time to refrigerate for 4 hours and it's still good. It was clipped from a Bon Appetit but I can't find it on Epicurious.

Ethel Poynor’s Texas Slaw

Recipe By :
Serving Size : 8
1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage (about
-- 1/2 large head)
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded

1. Whisk sugar, vinegar and oil to blend in large bowl. Add remaining
ingredients and toss to combine. Season to taste with salt and pepper. Cover
tightly and refrigerate at least 4 hours, tossing occasionally.

Cooking Tip: Can be prepared 2 days ahead Keep refrigerated.

 
I recently got an OXO V-blade mandoline. I was hesitant as it only slices up to

3/8 inch. However, I realized any larger than that I can easily do with a knife. So far, I like it and it does a good job with cabbage. It's far better than the expensive Bron it replaced. The Bron had a design flaw. A winged nut underneath that held the blade in place interfered with sliced food, breaking it up.

For what it's worth, the Oxo V-Blade was the winner in a Cook's Illustrated review.

http://www.amazon.com/Good-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1275667917&sr=1-1

 
Oops, sorry. The bottled stuff. I was running low on mayo one day, and I

added some of the dressing to it, and really liked the taste. So now I reduce the amount of mayonnaise that I add, and add in the dressing. I don't even really measure the mayonnaise, just add in what looks good.

If I'm feeling particularly guilty about the amount of fat, I'll skip it completely and use olive oil instead ;o)

 
I cut it in 1-inch cubes and process it in my food processor. I had a friend once, whose

mother used to chop it by hand, until it ended up in tiny little pieces. I don't have the patience for that, but think of her every time I make it!

 
A local restaurant adds a tiny

amount of finely grated green bell pepper to theirs, which really gives it at good flavor too.

 
Overnight Slaw. an oil/vinegar slaw.

Overnight Coleslaw
1 cup sugar(I use less)
3/4 cup vinegar
1/2 cup oil
1 teaspoon garlic salt
1 teaspoon celery seeds
1/4 tsp pepper
1 teaspoon additional salt (optional, to taste)


finely shred a head of cabbage. Add one onion, thinly sliced and halved. Mix sugar into cabbage. Bring the rest of the ingredients to a boil and pour over the cabbage. Stir. Refrigerate overnight. Can be made several days in advance.

 
NC Red Slaw is our favorite

Red Slaw
Serves: 6

* Ingredients 4 Cups Cabbage (shredded)
* 1 Cup Carrots (shredded)
* 1/2 Cup Catsup
* 2 Tablespoons White Vinegar
* 1/4 Cup White Sugar (more or less, to taste)
* 1 Teaspoon Salt
* 1/4 Teaspoon Freshly Ground Black Pepper
* dash Ground Cayenne Pepper (to taste)

Directions

Combine catsup, vinegar, sugar, salt, peppers. Whisk until sugar dissolves. Toss with cabbage & carrots. Chill.

Thanks for this thread. When I looked to see if I'd posted this recipe before I came across a link for Baked Ribs with Hoisin that was AWESOME and we haven't made in awhile.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17530

 
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