"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 02-20-2009, 02:26 PM   #1
Sous Chef
B'sgirl's Avatar
Join Date: Mar 2008
Location: Utah
Posts: 863
What makes your cole slaw the best?

Like usual, I have a basic recipe but I would love to hear your tips as to how to make it unique or give it that special "zing".



B'sgirl is offline   Reply With Quote
Old 02-20-2009, 02:53 PM   #2
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,439
I like to use Zatarain's Creole Mustard to add a little zip sometimes...If you can't find this product --- then try any of the brown spicy mustards


There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-20-2009, 04:38 PM   #3
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,922
This is mine;
1 c mayo.
1/3 c sugar
1/4 c vinegar
celery seed
salt and pepper
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-20-2009, 04:46 PM   #4
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Horseradish and lemon juice adds some zing. Seems best after 2 - 3 days refrigerated marination.
justplainbill is offline   Reply With Quote
Old 02-20-2009, 06:04 PM   #5
Head Chef
Toots's Avatar
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
celery seeds give mine a good zip. And a squeeze of lemon juice.
Toots is offline   Reply With Quote
Old 02-20-2009, 10:45 PM   #6
Sous Chef
Lynan's Avatar
Join Date: Jul 2006
Location: New Zealand
Posts: 501
Send a message via MSN to Lynan
This recipe is great and the slaw keeps for ages, dressed, in the fridge. I add pumpkin and sunflower seeds to my already dressed slaw along with heaps of chopped parsley and corn kernels.

Boil together;

1 1/4 cups white vinegar
1/2 cup white sugar
1 1/4 t mustard seeds
1/2 t turmeric
1 t celery seeds
1 t salt

When just boiled and sugar dissolved, remove from heat and cool. Then add 1 cup vegetable oil.

This will dress a large amount of slaw and any leftover will keep in the fridge for a couple of weeks.
In the book of life, the answers are NOT in the back.
Lynan is offline   Reply With Quote
Old 02-21-2009, 06:18 AM   #7
Master Chef
luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
This is my version ........
2 c mayonnaise
1/3 c sugar
4 Tbl white vinegar
4 Tbl prepared horseradish
1/2 tsp celery seed

Makes about 2 1/2 cups.
Use 1 cup of dressing for each 8 ounces of shredded cabbage, about
1/2 a small head or 2 cups.
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Old 02-21-2009, 07:07 AM   #8
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
since you asked, it's this dressing:

Sweet and Sour Celery Seed Dressing

makes approximately 2 cups of dressing

2 egg yolks at room temperature
3 tablespoons cider vinegar
1 cup sunflower oil
1/4 cup cider vinegar
1/4 cup clover honey
salt and white pepper
Dash of Worcestershire sauce
Dash of hot pepper sauce
1 tablespoon celery seeds

1. In a food processor fitted with the metal blade, place the egg yolks and 3 tablespoons vinegar. With the machine running, gradually drizzle the oil through the feed tube until the mixture is emulsified into a mayonnaise.
2. Add all the remaining ingredients and process until well blended. The dressing will thin out considerably. Refrigerate for at least 2 hours to let flavors come together.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-21-2009, 11:05 AM   #9
Senior Cook
Join Date: Feb 2006
Location: Berlin, Germany
Posts: 196
i agree - a small amount of horseradish makes a nice difference.
flukx is offline   Reply With Quote
Old 02-21-2009, 11:12 AM   #10
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Originally Posted by B'sgirl View Post
Like usual, I have a basic recipe but I would love to hear your tips as to how to make it unique or give it that special "zing".
As you say...basic ingredients, then I add some chopped pineapple & sultanas that I've soaked in warm water, oh and a chopped sweet apple, goes down well

Cooking with the Joneses
les is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.