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

My grandmother's "Green Slaw" is still the standard...

All of her cooking was so simple and so tasty. She differentiated between the fresh "green" version she made when she cut a head of cabbage from the garden and the "other stuff" when it had to be purchased weeks old at the grocery (and then not green).

She shredded the freshly picked green cabbage with a few carrots. Sprinkled on some celery seed, salt, and pepper. Then she dressed it with a little splash of cider vinegar, a big helping of sugar (to our modern standards), and a big spoonful of mayonaise. Then she put in a splash of milk to "cream" it. I still am amazed to this day when I make it that the milk doesn't curdle. But, she wasn't using that much vinegar, so it works. People are always amazed when they they taste my Grandmother's cole slaw of how wonderfully fresh and delicious it is. And so utterly simple.

Stir it up, dust the top with a light sprinkle of more celery seeds, and it is simplicty at its finest. Although I still love to put blueberries on it as I posted earlier during another cole slaw discussion.

We also love the red cabbage slaw that Pat posted a while back. I cut the sweetner in half and sub Splenda instead of sugar and it's still so delicious and so good for you. (link)

And nods to traditional German hot slaw with bacon (yum) and the ubiquitous "Chinese" cole slaw with wads of cilantro and cashews added to it.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=104994

 
For me, it's the old-fashioned box grater...

by the time I pull out the Kitchen Aid, hook up the shredding attachments, run it through, etc., I'm already eating my box grater cole slaw. Seriously. I can shred a whole head of cabbage, plus the carrots, in about 2 minutes. The gadgets just aren't worth the effort for me.

 
I do pretty good with my santuko knife slicing the halved cabbage to

1/8 - 1/4" thick and then just roughly chopping down to size.

 
I don't have a recipe...but I know what I do!

I slice half a head of white cabbage really thinly, add some thinly sliced red cabbage if it's available, and some finely sliced carrot (wee, thin batonettes, about 2 inches long) just enough for color. Then I throw in a small can of drained pineapple tidbits (save the juice). The chunks are too big, if they're all that are available (frequently the case), quarter them.
For the dressing, I mix mayo or mayo and sour cream with 2 tsp. sugar and 2 tsp. white wine vinegar and some of the pineapple juice, along with a sprinkling of celery seed. The dressing needs to be the consistency of pancake batter and have a sweet-tangy taste. Adjust ingredients to you taste. Even folks who don't usually like slaw can usually enjoy this one.

 
Hey, Richard - that's just how I've made it my whole life (minus the celery seed) - will have to

give that a try! It's just the BEST coleslaw

 
Here's my fave: KFC Style Coleslaw

KFC Style Coleslaw

8 c Cabbage finely chopped
1/4 c Carrot shredded
1/3 c Sugar
1/2 ts Salt
1/8 ts Pepper
1/4 c Milk
1/2 c Mayonnaise
1/4 c Buttermilk
1 1/2 tb White vinegar
2 1/2 tb Lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 6 to 8.
Source: Dan Garpow

 
Southwestern Cole Slaw Recipe

Cole Slaw:
Cabbage, red onion, carrot, jalapeno pepper, cilantro, and slaw dressing
mixed with wasabi powder (I did not have the powder so I mixed wasabi
paste into the dressing)


I love it with the Chile Chicken recipe (the above link) also awesome with fish tacos!

 
Richard, it was only last year that I picked my first home-grown cabbage...

I was 52.

I wish I'd made your slaw, but I steamed it in wedges a la Julia (boiling down the steaming liquid and swirling in a little butter and parsley to make a sauce), and it was superb.

I had no idea--it's great that cabbage keeps well and you can store it and use it throughout the winter--but fresh from the garden is an entirely different vegetable.

 
I recently had some delicious slaw and the cook dared me to guess the secret ingredient.

I correctly guessed horseradish, which I might not have noticed without the dare. A little bit of it was, like wasabi, a nice touch--subtle and delicious.

There was no prize involved. When will I learn?

 
PS: Do try making some cole slaw out of the fresh cabbage this year...

it really is an amazing treat. We ate cabbage out our ears in the summer when I was growing up. There was cole slaw at every meal and then we alternated with a stew of cabbage wedges, new potatoes, and onions simmered in broth, or fried cabbage, which is really good and also makes a great casserole mixed with feta cheese, sprinkled with buttered breadcrumbs, and baked. If you do it right, you can "fry down" to wonderful crispy brown carmel nirvana two large heads of cabbage for an average sized casserole. LOL

 
love that knife---One of the things I would grab if the house caught fire! knock on wood.

 
I'm taking my home kitchen knife down to the cabin next time to get sharpened---we have a guy come

up just for the summer and he sets up a knife shop just down the road for all the fishermen and locals---does an awesome job with the knife sharpening. then I have to remember to take the knife back out of the car before I drive on the AirForce base to work--although, I think there is nothing wrong with that, just odd if they searched the car and found a big old sharpended Santoku in the front seat with me.

 
LOL, I'm smiling at the vision of your favorite knife riding in the passenger seat, though

you're smart to keep yourself safe and store it in the trunk.

 
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