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Joined: Dec 2003
Posts: 5,950
Campfire Tracker
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Campfire Tracker
Joined: Dec 2003
Posts: 5,950 |
Whatever you do, don't forget the horseradish (more = better), and DON'T use miracle whip!
Our God reigns.
Harrumph!!!
I often use quick reply. My posts are not directed toward any specific person unless I mention them by name.
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Joined: Mar 2010
Posts: 412
Campfire Member
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Campfire Member
Joined: Mar 2010
Posts: 412 |
This is one from Tyler Florence.
1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
Couple of question about this one. If I wanted to cut the cabbage and carrots, about how much to add to this mix. What is the most vinegar that you possibly add to this mix before it wouldn't taste good? I ask because I once had an apple cider based cole slaw at a place in northern Michigan called Ava's or Eva's that was just awesome. Thanks Tom
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Joined: Dec 2010
Posts: 82
Campfire Greenhorn
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Campfire Greenhorn
Joined: Dec 2010
Posts: 82 |
Guess you could leave out the lemon juice and add more vinegar, I think equal amounts of vinegar and sugar. try mixing it first and them adding the mayo after you get the right sweet, sour taste right.
Wattsthis
"All I'm say'n is don't get old. You'll live to regret it"
John Wayne Movie...The Train Robbers
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Joined: May 2011
Posts: 5
New Member
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New Member
Joined: May 2011
Posts: 5 |
* 3/4 cup mayonnaise
* 3 tablespoons sugar
* 1 1/2 tablespoons white wine vinegar
* 1/3 cup oil
* 1/8 teaspoon onion powder
* 1/8 teaspoon dry mustard
* 1/8 teaspoon celery salt
* 1 dash black pepper
* 1 tablespoon lemon juice
* 1/2 cup half-and-half
* 1/4 teaspoon salt
* 1 large head cabbage, finely shredded
Preparation:
Directions for coleslaw
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8.
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Joined: Aug 2002
Posts: 5,755
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,755 |
There's also this one courtesy of duxndawgs. If you like blue cheese give it a try, you won't be sorry.
Mike
Blue Cheese Cole Slaw
5 cups shredded cabbage
1 cup shredded red cabbage
1/2 cup mayo
1/4 cup butter milk
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 cup crumbled blue cheese (split 1/2 cup and 1/4 cup)
salt to taste
fresh ground black pepper to taste
Combine cabbage in large bowl. In a food processor or blender combine mayo, butter milk, garlic, 1/2 cup blue cheese, Dijon, pinch of salt and pepper. Process until smooth, pour over cabbage, add remaining blue cheese, toss to coat/mix. Adjust salt and pepper to taste, cover and chill for 3-4 hours.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
* 3/4 cup mayonnaise
* 3 tablespoons sugar
* 1 1/2 tablespoons white wine vinegar
* 1/3 cup oil
* 1/8 teaspoon onion powder
* 1/8 teaspoon dry mustard
* 1/8 teaspoon celery salt
* 1 dash black pepper
* 1 tablespoon lemon juice
* 1/2 cup half-and-half
* 1/4 teaspoon salt
* 1 large head cabbage, finely shredded
Preparation:
Directions for coleslaw
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8. This one is interesting.
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Joined: Jan 2005
Posts: 38,822
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,822 |
One thing that I haven't seen mentioned is an admonition to never, ever, under any circumstances, run the vegetables through a food processor and chop them like they do in grocery store "delis" and way too many restaurants. No dressing can save that sorry mess.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Nov 2003
Posts: 67,664
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,664 |
I like a very simple dressing. I don't use a recipe, but usually my slaw dressing will have mayo, sugar, salt, pepper, celery seed and vinegar. How much depends on the flavors of the cabbage I am using.
As with most dishes, you can screw up cole slaw by trying to get to 'fancy' with it. Simple is better.
Sam......
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Joined: Oct 2005
Posts: 545
Campfire Regular
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Campfire Regular
Joined: Oct 2005
Posts: 545 |
This one is getting saved-that sounds great. There's also this one courtesy of duxndawgs. If you like blue cheese give it a try, you won't be sorry.
Mike
Blue Cheese Cole Slaw
5 cups shredded cabbage
1 cup shredded red cabbage
1/2 cup mayo
1/4 cup butter milk
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 cup crumbled blue cheese (split 1/2 cup and 1/4 cup)
salt to taste
fresh ground black pepper to taste
Combine cabbage in large bowl. In a food processor or blender combine mayo, butter milk, garlic, 1/2 cup blue cheese, Dijon, pinch of salt and pepper. Process until smooth, pour over cabbage, add remaining blue cheese, toss to coat/mix. Adjust salt and pepper to taste, cover and chill for 3-4 hours.
_______________________
Proud deep sea diver for over 25 years, fairly paid and never once needed a union to do it for me.
"if you can't do it-you can't stay"
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Joined: Oct 2005
Posts: 545
Campfire Regular
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Campfire Regular
Joined: Oct 2005
Posts: 545 |
This one is getting saved-that sounds great. There's also this one courtesy of duxndawgs. If you like blue cheese give it a try, you won't be sorry.
Mike
Blue Cheese Cole Slaw
5 cups shredded cabbage
1 cup shredded red cabbage
1/2 cup mayo
1/4 cup butter milk
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 cup crumbled blue cheese (split 1/2 cup and 1/4 cup)
salt to taste
fresh ground black pepper to taste
Combine cabbage in large bowl. In a food processor or blender combine mayo, butter milk, garlic, 1/2 cup blue cheese, Dijon, pinch of salt and pepper. Process until smooth, pour over cabbage, add remaining blue cheese, toss to coat/mix. Adjust salt and pepper to taste, cover and chill for 3-4 hours.
_______________________
Proud deep sea diver for over 25 years, fairly paid and never once needed a union to do it for me.
"if you can't do it-you can't stay"
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