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Old 05-30-2005, 02:07 PM   #1
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Cole Slaw Help for DGruber326

We have a new member, DGruber326 who needs our help.
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Old 05-30-2005, 02:13 PM   #2
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Location: Edmonton, Alberta
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Joe's Famous Coleslaw

1 head of cabbage, shredded very fine
3 multiplier (egyptian) onions (pearl onions are OK too)
1 lemon

Shred your cabbage and salt liberally. Toss cabbage with your fingers, being careful not to bruise it. Allow to sit for a while and then drain any liquid from this periodically.

Slice your onions paper thin, and put in some oil to fry. Get them just golden and toss into the cabbage, oil and all. Toss well. Squeeze one large lemon and use the juice as your dressing. Toss and taste, add salt or lemon juice to taste.

*there have been things added to this like tomatoes, radishes, green onions, cucumber but the best way is just plain.

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Old 05-30-2005, 02:36 PM   #3
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Join Date: May 2005
Location: Florida
Posts: 682
Some of these I have not tried but all sound good to me.
Top Secret Recipes
version of
KFC Cole Slaw
by Todd Wilbur
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
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. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.

Festive Kwanzaa Slaw

6 cups packaged shredded cabbage with carrot (coleslaw mix)1 cup sliced celery1 cup chopped red, green, and/or yellow sweet pepper1/2 cup bottled Italian salad dressing1 to 2 tablespoons brown sugar1-1/2 teaspoons celery seed

In a large mixing bowl combine cabbage, celery, and sweet pepper; toss lightly to mix. In a small mixing bowl or glass measure stir together salad dressing, sugar, and celery seed. Add salad dressing mixture to cabbage mixture, tossing to coat. Cover and chill for 1 to 2 hours. Toss again just before serving. Makes 6 to 8 servings.


Cabbage, either green or purple or both
Green onion
For Mayo version:
Yellow mustard

For Non-mayo version:
Rice vinegar or white vinegar
Salt and pepper

Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.

For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Serve immediately. Serves 4.

Carolina Slaw

From Diana Rattray,Your Guide to Southern U.S. Cuisine.

This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Prep Time :
Cook Time :
Type of Prep : Chill
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Family Dinner

  • 1 large head of cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated
  • .
  • Dressing:
  • 1 cup sugar
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 cup cider vinegar

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!

Special Cabbage Slaw

From Diana Rattray,Your Guide to Southern U.S. Cuisine.

More coleslaw and cabbage salad recipes below.
Prep Time : 15min
Cook Time :
Type of Prep : Chill, Refrigerate
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Labor/Memorial Day, Picnic, Potluck

  • 1 large head cabbage shredded
  • 1 small onion-chopped fine
  • 1 green pepper-chopped fine
  • --
  • 1 cup vinegar
  • 1 cup sugar (I use 3/4 cause we're not too big on real sweet)
  • 2/3 cup cooking oil
  • 1 tablespoon salt

Combine shredded cabbage, onion, and green pepper in a large bowl.
Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.
Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.

Creamy Cole Slaw

Arkansas Classic Country Cookbook
August House
  • 1 firm young cabbage
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 2 eggs, beaten
  • 3/4 cup milk
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thin. Let stand in cold water for 1/2 hour.

Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool then refrigerate. Drain cabbage and mix with enough dressing to moisten.
Serves 8.

Cabbage Nut Salad

1 cabbage
1/3 cup pine nuts
1/3 cup sesame seeds
1/3 cup pecan pieces
1/2 cup olive oil
1/2 cup soy sauce
2 tsp. sugar

1. Cut cabbage into thin strips
2. Fry pine nuts, sesame seeds and pecan pieces in a small amount of olive oil until toasted (careful not to burn). The amounts of the nuts can vary depending on how nutty you like your salad <g>.
3. Mix cabbage and nuts together in a large bowl.
4. Mix olive oil, soy sauce, and sugar in a small bowl or cup. Microwave for about 1 minute to heat.
5. Pour sauce over the cabbage nut salad and mix well.
6. Let the salad sit and marinate in the refrigerator for a few hours before serving.
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Old 05-30-2005, 02:48 PM   #4
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Send a message via Yahoo to -DEADLY SUSHI-

2 cups of cole slaw
1/2 cup of onions
1.5 tablespoons of giardiniera
1 teaspoon of mustard
A drop of vinegar
2.5 tablespoons of Mayo

MIX!!!!!!! Better yet.... puree!!!!!!!! (lime can be substituted for the vinegar)
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Old 05-30-2005, 06:01 PM   #5
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Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Shreddded cabbage, carrots, onions and some finely chopped bell pepper (your choice of colors); mix canned (evaporated milk) with sugar and enough vinegar to thicken and pour over shredded veggies. Then salt and pepper it. This recipe is from my Great Grandmother.
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Old 05-30-2005, 11:07 PM   #6
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Location: da 'burgh
Posts: 9,673
it's easy; just finely shred cabbage and some carrots, mix in a little mayo, enough cream to to thin it, sugar and black pepper to taste, and a splash of vinegar. chill and serve. great on fish sammiches!

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
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