Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Cole Slaw

After reading another thread on BBQ, the topic of slaw came up.

What is your favorite cole slaw recipe?

The slaw I make is cabbage (no stinkin carrots allowed) with a vinegar, water, sugar and celery seed dressing. No specific recipe as I make it by looks and taste.

Sassy, I like to add carrot, green pepper, and green onion. My sauce is:
3/4 cup sour cream
2 1/2 T. vinegar
1/2 c. brown sugar
1/4 t. salt
1/8 t. pepper
1/2 T. celery seed
1 c. mayonnaise
1/2 c. Miracle Whip

I've had Sassy's slaw and it is good!

I start with one of two basic cabbage/veggie preps.
Most often, I use a large 12 inch Chef Knife to chop the cabbage, carrots, and red cabbage in to shreds.
The sauce has vinegar, sugar, Mayo, Celery Seed, salt and pepper. How much of each of those I mix in depends on the flavor of the veggies and cabbage.

The other prep method is to chop the cabbage and red cabbage, and put into a blender with water. I use half water, half cabbage, and give 'er a spin. Drain, and you have 'chopped slaw'.
I grate the carrots into the drained cabbage, and follow my rule, as outlined above, for mixing in the other stuff.

I just cut up the cabbage and add ranch dressing with a touch of italian dressing for a bit of the vinager flavor. Simple.

if you add a little horseradish, it really perks up.......

Sassy,

Here's mine. Just leave the carrots out. I like the "wang" that the horseradish gives it.

Mike

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups miracle whip
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.

Sassy,

If I am making a slaw for or as a topping for BBQ then I pretty much use your exact recipe but I do use finely chopped vidalia onions. The vinegar brings out the flavor of the bbq rub. No mayo as it smothers the BBQ rub flavor.

If I'm making slaw as a side to go along with hamburgers, baked beans and such then I may add a little mayo into the vinegar dressing.

Lately, I've been experimenting with a strawberry and/or raspberry vinaigrette, which brings out a whole new burst of flavors. Really good with chicken.

Where possible I use sourwood honey versus sugar. And minimal amounts at that.

Depending on my mood I may use shredded carrots. But I do not mix green and red cabbage and I never use grapes, apples, raisins, walnuts or anything other than the basics.

My recipe is pretty much the same as every one else. I do soak the cabbage briefly in ice water after it is cut then drain it before adding the dressing. I also use finely grated sweet onion.

Soaking the cabbage in ice water is always a good idea. Makes it crunchy.

I often chop it a couple of hours in advance, put it in a ziplock with a little water and back in fidge. Provides a great crunchy consistency.

Bowhunr - please to keep your wang out of the cole slaw.

Mrs. Scott F's recipe is my favorite.

You have to stir it with something!!

Mike

1/2 cup mayo
4 drops of liquid sucrolose (or 4 tsp. sugar)
1/4 cup buttermilk
1/4 cup milk
juice from 1/2 a lemon (works out to 2-3 Tbsp)
1 1/2 Tbsp white wine vinegar
1/2 tsp kosher salt
fresh ground black pepper to taste (I go 15-20 grinds, fine rather than coarse)
onion powder to taste, guessing 1/8 to 1/4 tsp (wife and daughter don't like raw onion)

one bag of dole classic slaw mix, I think its a 1 lb ready to bag. Of course you can use fresh chopped but this agrees with all of us in my house.

Mix up the dressing, toss in the bagged stuff, ready to go.

1 half head of cabbage sliced
1/4 cup of sliced (slivered) almonds
green parts (sliced into half inch slices) of 4 green onions.
2 tablespoons of sesame seeds

2 tablespoons of apple cider vinegar
2 tablespoons of honey
1 tablespoon of olive oil
1/4 teaspoon of salt
1/2 teaspoon of mild dijon mustard

Mix the vinegar, honey, oil, salt and dijon mustard very well and pour over the cabbage. Then add the nuts, sliced up green onions (green parts only) and sesame seeds and mix real well.

Shaved Cabbage
1 part Mayo
1 part Yellow Mustard
salt/pepper to taste

Easy peasy Japaneesy

I use a little Coleman's dry mustard in mine.

Our hunting and fishing club uses a recipe similar to Sassy's for our annual Fish Fry and everyone raves about it. We also add a little red cabbage, which imparts a little color after a couple days of marinating. No carrots, either.

If you have it feel free to post it. Bev is away and I cannot ask her for a copy.

Cole slaw ala Mrs. ScottF