Home Forums Miscellaneous Topics Humor, Jokes, and Riddles Slaw!

Hey, I know you've been asked this before. Are you payin’ too much for cole slaw or mock cabbage products?

Yeah, you probably are. But don't give up on yummy, sliced green vegetables soaked in tasty dressing just yet! Come on down to Kerry’s Slaw Palace for a heapin’ helpin’ of your favourite cabbage or mock cabbage salads!

We don’t sell our slaw in tiny Styrofoam cups. We don't buy off shore, blah tastin', commercially made salad either. We use all natural, locally obtained ingredients, cut and mix everything in house, and sell it by the bucket! No more high priced salads from chicken houses or dirty chip wagons!

From as little as .29 cents a pound, you can be drownin’ in slaw by supper!

With almost five kinds of slaw, we’re the region’s number one manufacturer and retailer of cabbage side dishes.

Bring your own bucket, or clean one of ours and save even more! We're Kerry’s Slaw Palace! Just off exit 32, beside the crematorium.

Steve, you sound like a man who knows just exactly how good slaw's SUPPOSED to taste, and from your sales record, it seems many agree. FWIW, here's a recipe I picked up from an old river rat buddy of mine down here in the Georgia swamps, where folks DEMAND good eats, and the wheat quickly gets separated from the chaff.

I like my slaw cut fine, and use a Cold Steel kitchen knife to do it. Add in enough finely sliced onions about 1" or so long, then a little bell pepper finely diced, some carrots roughly grated, about 1/2 tsp. sugar to a table sized bowl of slaw, about 1/4 to 1/5 cup milk (whole or whatever ya' like), mayo to taste with a dab or two of yellow mustard, a little salt (very little for my taste) and some fine ground black pepper and plenty of sweet salad cubed pickles. Options include paprika, garlic powder, ground cayenne or chili pepper, or whatever strikes ya' at th' moment as interesting. As you can tell, I cook (or like to think that I do?) like Justin Wilson - I see what's in the fridge and go from there, trusting my instincts and sense of smell a lot, as well as my imagination. But that recipe for slaw comes from a friend's wife who is one of the best and most consistently good cooks I know. Goes great with fried fish, a basic sacrament here in the Southland. From the looks of your recipes, I think I'd really like to spend a few days sampling your wares! Sure looks good! And I don't say that kind of thing unless I really MEAN it.