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

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!