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.

I just stir before shoveling some onto a plate!

Also, I use about 1/4 head of red cabbage. It adds color and a little 'bite'.

You got some weird strain of cabbages up there ?

Our cabbage is sweet and crunchy.

I've heard it said that he has a .270 in "the closet", as well !

Coleslaw

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups mayo
1/2 cup sugar
2 T prepared horseradish (I actually use a little more in mine)
1 T dry mustard
1 T white pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. celery seeds

Toss the cabbage and carrot in a bowl.

Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill covered, until serving time.

Mike

To all. I just made my best ever batch of cole slaw yum!. About 3/4 of a quart. VERY GOOD.

i used Hellmans mayo instead of MW because that's what I had on hand as well as sour creme which for me was a new addition.

Soaking my cabbage in salted water made this batch kind of runny but added a new flavor profile which I liked. No problem with the added liquid as I can simply adjust or drain longer.

Ribs this week end if the store has any and the cole slaw will be great with them.

Thanks all.

I'm more of a vinegar based coleslaw kind of guy. The tartness and the cold crunch of cabbage really makes a good compliment to summer grilling.

Method:

1/4 cup red wine vinegar or rice vinegar
2 tablespoons sugar
2 teaspoons coarse kosher salt
1/4 teaspoon celery seeds
3 green onions, thinly sliced
2 8-ounce packages coleslaw mix

Mix items then toss with coleslaw mix and onion. Chill and serve. Leftovers kinda pickle the slaw after a day or two.

And I bet it is excellent !

Drain the cabbage and let sit in colander in sink for 20 mins or so before adding dressing.

Indeed.

Well, Denny has already made some, but give jalapeno slaw a try. Mix fine shredded cabbage, sour cream, mayo, finley diced jalapeno, cilantro, salt, pepper, garlic, and a dash of lime. Serve on/with fish tacos, pulled pork, whatever the heck you like. Make it as hot or mild as you want. Try different peppers or some cumin.

My wife and I were spending a couple of days in Gettysburg, Pennsylvania a few years ago, touring the battlefield. One day we had lunch at a downtown restaurant, and the cole slaw was very good. We asked about the recipe, and it turned out the secret ingredient was a little bit of pineapple juice.

They didn't use Miracle Whip. In my experience a taste for MW is more often found in Southerners, though not always....

Not sure where you even get pineapple juice...

Mr. B, I forgot about using PJ and yes it DOES add a nice accent to the dish. Thanks for bringing it up.
Wish I got up to Pa. more often as there's an ice cream shop in Gettysburg that's almost worth the 4 hour drive from here.

It's about 4 or 5 stores off the town square headed east on 30 on the right hand side.

See ya there !

Usually in the canned fruit juice section.

284LUVR,

I know the ice cream shop! We stopped there too.

From pineapples.

duh.....

I'm stunned...

I'm with you Ingwe. Our pantry is never without Miracle Whip.

Never dreamed I'd feel sorry for a pantry.

It seems to matter little what the original post is, these always bog down to the same old same old.

It's all in fun.
Lighten up for crying out loud.

We made some with buttermilk and it was fantastic - but letting it marinate overnight in the fridge made it lose that buttermilk tang. I think the cabbage or carrots neutralized it.

2 cups mayo, 1 cup buttermilk, 2 tablespoons sugar, 1/2 teaspoon (or to taste) black pepper, 1 teaspoon celery seed. Add grated carrots if desired. We uise a little red cabbage too.

Cabbage is NEVER "neutral".

Trust me on this one !!!

My personal opinion is that many of these cold salads, i.e. cole slaw, potato salad, are best the day they are made, while all the flavors are very fresh. Make them first thing in the morning, then put them in the fridge until early afternoon. That won't necessarily be the case with a pasta salad.

Interesting. I like salads (cole, mac, potato) more the second day. It seems the flavors have blended better then.

K, then just go to the deli section and they will scoop out a big bucket of the cold salad of your choice...the flavors will be well blended by the time you get it...

lol...

I did say "second day" Not all week, although mine is good from day 1 to the last forkfull.

The best cole slaw I've had came from the Shop Rite grocery my mom would shop at.

I've lived in the South all of my life and I only know one person who will publicly admit to liking MW and she "ain't from round here"!!! That said, it very well may be true, but, you can walk into most any grocery store down here and you will find 6-7 rows of Dukes to 1 of MW. Funny, mayo seems to rank right up there with religion, politics and college football of things where people are dead set in their ways.


Looking for something a little different this is typically a hit;

Blue Cheese Coleslaw

1 shredded cabbage
1 small/med shredded red cabbage
3 green onions, thinly sliced
1 cup mayonnaise
1/2 cup buttermilk
2 teaspoon minced garlic
1 cup crumbled blue cheese, divided
Salt and freshly ground black pepper

Combine white and red cabbage and green onions. In a blender mix mayo, buttermilk, garlic, 1/2 cup of blue cheese, pinch of salt and freshly ground black pepper, blend until smooth and add to cabbage mixture. Sprinkle with remaining blue cheese and mix well. Refrigerate covered until chilled.

Howdy Daryl! I have made your blue cheese slaw many times and I give it two thumbs up.

Mike

Does look like a good recipe...gonna give it a shot...

Have had very similar to this & it was very good !

I like the KFC version. Anybody here make a good copy of it?

Google is your huckleberry.

In fact, Lemmee hep ya!

Thanks

I like most cole slaws in about the 1-4 hour range. Most seem to get too soft and draw out too much moisture when they set overnight. But, as some of us cook for large crowds on occasion, you can adjust the liquids and salt levels to work in your favor or at least minimilize the fight.

Cabbage makes us happy in more ways than one.
You can have cabbage for dinner, and all your coworkers can enjoy it tomorrow too.

Ask my coworkers how I know!