Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Cole Slaw-right versus wrong

cream based dressing: Wrong

Vinegar based dressing: Right

I've been experimenting with different recipes from the 'net over the last few months. None have been bad.

For fourth of July I made this one, and thought it was good. The caraway seeds really did add to it. I don't think we had ever had any in the house, I specifically bought them for this.

https://www.foodiecrush.com/sweet-vinegar-coleslaw/

For the Crunchy Coleslaw
10 cups shredded coleslaw mix or 1 16-ounce bag
1 cup thinly sliced red onion
1 cup shredded red cabbage
1 carrot thinly slivered
1/3 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

(Plus I added a teaspoon of mustard seed and poppy seeds because I had them and thought why not?)

In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

Sounds good...

I'm Bi-slaw.

Add shredded carrots.

Both cream-based and vinegar-based styles can be good. Both can be ruined by some lazy-assed clown that runs the cabbage through a food processor instead of taking the time to slice it.

I dont like it....but I will eat it.

Point of order-all my cabbage was thin sliced by a bigass Case kitchen knife.

You get the ladies auxiliary to do that for you?

I've yet to meet a slaw, I didn't like.

I actually like processed Cole slaw. There is a grocery store here that whizzes it in an industrial sized food processor with some sugar and a very light cream based dressing, and it is delicious. They sell gallons of the stuff.

But I like the rough chopped kind and the vinegar slaw too.

High five!

Vinegar based. Lime, Cilantro, Poblano and Jalapeno thrown in make a perfect slaw. Nothing else needed.

Can’t do caraway seeds.

Otherwise, I like most any cole slaw, except that green slime KFC serves.

I thought all Southern slaw required Dukes mayo. You should try slaw in restaurants. Every one I've tried is nothing but dry dull cabbage. From here all the way to Maine, they've all sucked. Thirty years ago lots of places had good slaw. Today, it's almost impossible to find.

Im not big on vinegar based slaw. I prefer creamy. One isn't right or wrong just different.

I’m a big fan of coleslaw- but always add a fair amount of mustard, horseradish, and apple cider vinegar as I like the tang of it, especially on a pulled pork or brisket sandwich.

See, the problem with your statement, is, you are wrong.




(all in good fun of course)

The ladies auxiliary was bitching about me making a mess in the kitchen.

I just whipped up a small batch.

It should go well with t-bones. and baked spuds.

Prefer creamy. Love the stuff. Eat it on hot dogs, BBQ, always with seafood, on turkey sandwiches with a little thousand island pretty much as a side, anytime. Love it as a side with bbq and give it a big squeeze of Carolina vinegar bbq sauce.

I don't recall eating any cream-based slaw, but I like mayo slaw. And am not opposed to vinegar-based either, but that seems more like shredded cabbage salad, with oil-vinegar salad dressing, and not slaw as I know it.

Either way, I don't have very strong opinions on it. For potato salad, I have a strong preference for mayo.

I make it with mayo some olive oil and balsamic vinegar.

I have yet to taste a slaw I need a recipe for . . . not a big fan . . . I'll eat it after the rest of the meal is gone and I'm still a little bit hungry. It darn sure doesn't belong on a pulled pork sandwich.

My wife's family makes it with cabbage, carrots, pineapple chunks and raisins and a creamy dressing laced with chili powder, onion powder salt and fresh ground pepper., I like it.

LMAO

Correct.

It should be a big pile on the plate.

Only have have the Mayo based slaw. Gotta say though, I does love ScottF’s wife’s recipe.

Sometimes, red cabbage, and peanuts in the slaw.

I like both, it’s sweet or sour. Sweet with most any meal except a sweet bbq, then I like sour slaw

My preference is cream style with a couple thin sliced jalapenos. Small cheese chunks can be good too.
And you should not be served slaw if you don't want it on your pulled pork sammie.

There’s never a place for peanuts in a meal other than dessert

you don't need Cabbage to make slaw.

+1

Sweet slaw with fish and shrimp.

Sour with bbq.

The only cole slaw I like is KFC

Oh, the humanity!

It turns to mush, toot sweet.

Nasty stuff...

I fermented some cabbage with caraway seeds for 2 weeks. It was like a cross between coleslaw and sauerkraut. Nice and crisp and a mild tang. I thought about a little olive oil, but it was fine as is. Great with pulled pork.

So wife stops a Mc Ds to get coffee
its what ever it is but for 2$ you get coffee plus a sausage muffin so she gets the deal and
she brings it home so of course I usually eat it

take that sausage muffin and put a pile of coleslaw on it
its awesome
Hank

Righteous Hank !

My wife's aunt Virginia (RIP)made the absolute best cole slaw I have ever eaten.

Using her recipe we attempted to make it several times and in comparison to hers it was a total failure.
Hers was the BEST!

Some of the creamy slaw has an ingredient in it that just totally turns me off the stuff - celery salt? I don't know exactly what it is, but Long John Silver's coleslaw has it and tastes gross.

I like it both ways, mayo-based and vinegar-based. I prefer vinegar, but my wife makes mayo-based with her family recipe so I eat and enjoy. I get plenty of vinegar-based at the BBQ joints we go to. I like it on pulled pork or any kind of BBQ sandwich and on hamburgers. She fixes it in a food processor and it doesn't get mushy, it stays nice and crunchy for at least 4 or 5 days by which time it has run out at our house. Are you talking about people tossing chunks of cabbage in and chopping it up with the blades? I can see how that would be a disaster. She uses a slicing disc in the food processor. It does a beautiful job.

Well if the celery salt turns you off
You ain't gonna like a Chicago hot dog

Hank

Pineapple, raisins and peanuts in slaw?

Aww, hell to the nah.

Eat what ya like guys

A Chicago dog is wrong on many levels, the celery salt only being one of them.

Vinegar, whole grain mustard slaw;

Here's what I do.

Cabbage sliced thin and chopped into about 1-2 pieces. Sometimes I'll also julienne an apple (skin on)

The dressing is by eyeball/taste.

About a cup of yogurt
Tablespoon or so of creamy Beaver Horseradish
A few dashes of apple cider and malt vinegars
Tablespoon or so of honey
A liberal amount Johnny's season salt
Several cranks of ground pepper.

Mix, taste and adjust.

Stir it in and enjoy.

Fabulous Coleslaw

Dressing:
1/4 cup olive oil
2 tablespoons vinegar or lemon juice (any type vinegar will do; for something different, try rice wine vinegar.)
2 tablespoons mayonnaise
2 teaspoons sugar (I use Splenda, but much less)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon celery seed

In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise, sugar, salt and pepper, celery side. Set aside.

Salad:
2 slices of bacon
3 cups shredded green or red cabbage or a mixture of both
1 cup shredded peeled carrots, yellow summer squash, zucchini or a combination
1 cup shredded white radishes or julienne-cut peeled cucumber, red or yellow sweet pepper, celery or combination

Method
Cook bacon till crisp; drain and crumble bacon. Set aside
In a large salad bowl toss together shredded cabbage and shredded and or julienne-cut vegetables. Add salad dressing; toss gently to coat. Turn into a salad bowl lined with cabbage leaves, if desired. Sprinkle with bacon. Serve at once or cover and chill for up to 24 hours.

KFC Coleslaw Recipe

8 cups finely diced cabbage (about 1 head)
1/4 cup finely diced carrot
2 Tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tablespoons white vinegar
2 1/2 Tablespoons lemon juice

1.Finely dice the cabbage and the carrots. (You may use the fine shredder disc on the food processor) .
2.Pour the cabbage and the carrot mixture into a large bowl and stir in the minced onions.
3.In the food processor, using a regular blade, process the remaining ingredients together until smooth.
4.Pour over the cabbage and carrot mixture and mix thoroughly.
5.Cover the bowl and refrigerate for several hours or overnight before serving.

KittenCal's Coleslaw


Ingredients:

1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2 -4 green onions (or to taste)
2 teaspoons celery seeds (optional, or to taste)

DRESSING
1 cup mayonnaise (Hellman's is best, do not use salad dressing)
1/3 cup milk (light cream even better)
1/3 cup buttermilk
2 -3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only not bottled)
1/3 cup white sugar, plus
2 tablespoons white sugar
1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
Change Measurements: US | Metric
Directions:
Prep Time: 1 day

Total Time: 1 day

1 In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
2 Transfer to a large mixing bowl.
3 With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
4 Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
5 Mix the three veggies all together with a wooden spoon.
6 To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
7 Pour over the veggies in the bowl, and mix well to combine.
8 Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
9 FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste

This year's coleslaw (and kraut) in the raw.

6 reds,

6 Late Dutch Flat

In the back near the fence are 6 Brussels sprouts

I have a couple of more (8??) cabbage plants scattered in some other places in the garden too.