Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ideas on cole slaw

How do you make yours?

Coleslaw

3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
1 large carrot grated
1 medium green cabbage, cored, quartered, and thinly sliced (8 cups)

In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, salt, pepper, and celery salt.

Grate carrots. Add to bowl along with cabbage and stir until well combined. Cover and chill. Remove from fridge 10 minutes before serving.

You mean to tell me that you don't use MW?????

And good morning to you too

Dont do that......its like saying beetlejuice 3 times!!!

Raeford likes to take a walk on the dangerous side of life every once in a while

I guess its time I officially "came out"�.


I LOVE Miracle Whip!

There!�.


I said it�I'm 'out' and I'm proud.



I encourage the rest of you to be who you are!

As a side dish, on grilled sausages and hot dogs, on a burger, in a reuben sandwich, it all works.

James Beard's Horseradish Coleslaw

2 lbs cabbage
1 cup mayonnaise
1/2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Directions:

Shred cabbage, and soak in cold salted water for one hour.

To prepare dressing, combine all remaining ingredients together.

When ready to prepare salad, drain cabbage well and toss with dressing. Chill and serve.

The forum has been rather dull the past several days.
FWIW-the first slaw recipe is almost exactly the same as mine.

Leopard thong wearers unite!

That's because you haven't been bringing your "A" Game to the hood man !

Admitting it is the first step to recovery!

I've never done that. Care to tell us the reasoning behind that ?

1. It extracts the bitterness that can be present in cabbage that is not necessarily fresh from the garden, and perks it up again.

2. It softens the cabbage, it does not wilt it. It softens it a bit so that it can absorb the dressing better. Harder cabbage never really absorbs all the dressing we put on it. Ever notice how much dressing just ends up in the bottom of the bowl afterwards ? It's there because it was not absorbed by the cabbage, and in the end, you never tasted the true full flavour intended for the salad.

If loving' MW is wrong, I don't wanna be right!

Go to your room young man ! No cookies & ice cream for you tonight.

Thanks ML. You're right about the dressing on the bottom of the bowl. I like my CS a little on the crunchy side so I usually make it the day before to absorb more flavor and transfer it to a colander prior to serving to allow some drainage.
Yum !

It is still crunchy, just not god awful cranky chewy....

I make it with Mrs. ScottF's recipe but I add a bit of horseradish. Haven't tried the raisins yet.