How do you coleslaw?

[CraigC]

There must be thousands of recipes/versions for coleslaw. What is your fav version?

I have a couple like Emeril's Maw Maws and Linda's (SILs aunt).

 

[PrincessFiona60]

Favorite: http://www.discusscooking.com/forums/f11/napa-cabbage-slaw-with-wasabi-ginger-dressing-67475.html

 

[CraigC]

Favorite: http://www.discusscooking.com/forums/f11/napa-cabbage-slaw-with-wasabi-ginger-dressing-67475.html

That looks great. I'll give it a whirl next time we have asian style grilled tuna!

This is Emeril's:
Maw-Maw's Slaw Recipe : Emeril Lagasse : Recipes : Food Network

I'll have to type up the other recipe and post it later.

 

[Harry Cobean]

There must be thousands of recipes/versions for coleslaw. What is your fav version?

I have a couple like Emeril's Maw Maws and Linda's (SILs aunt).

i like it simple craig.i've got one of those julien attachment thingies for my mandolin so just white cabbage,carrot,onion,good quality ready made mayo,bit of single(light?)cream to loosen the mayo.that's it

 

[CWS4322]

There were two threads on coleslaw recently:

http://www.discusscooking.com/forums/f11/joes-famous-coleslaw-18113.html

http://www.discusscooking.com/forums/f11/iso-suggestions-for-no-mayo-cole-slaw-please-79137.html

I personally like to add a bit of grated jalapeno to mine. I'm making coleslaw this weekend and am going to test drive my grandma's recipe (which I found in her cookbook binder--I'm at the farm and it is at home, it is different than any modern coleslaw recipes I've come across--will post the results).

 

[Addie]

I have the recipe for KFC slaw. Love the stuff.

KFC Cole Slaw
8 cups of finely diced cabbage
1/4 cup grated carrot
2 tbs. minced onions
Dressing:
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp. white pepper
1/4 cup whole milk
1/2 Best Foods or Helman’s mayonnaise
1/4 cup buttermilk
4 tsp. of plain white vinegar
4 tsp. of real lemon juice.
Mix all the dressing ingredients, and toss with the slaw. Refrigerate several hours, overnight is best. Keeps well, tossing occasionally.

 

[Cerise]

Classic is always good. Coleslaw with Mangos, bok choy slaw, zuchinni slaw, apple slaw with poppy seed dressing.

 

[CWS4322]

I have the recipe for KFC slaw. Love the stuff.

I have two copycat versions--one has Tabasco in it, the other does not. I think the secret is using buttermilk + Tabasco. I often use buttermilk when I make creamy coleslaw and homemade mayo. Does your recipe have Tabasco in it?

 

[Steve Kroll]

Favorite: http://www.discusscooking.com/forums/f11/napa-cabbage-slaw-with-wasabi-ginger-dressing-67475.html

I must admit to not being a fan of "classic" coleslaw because of all the sugar and mayo it usually contains. But your recipe sounds good. I'll have to try that.

 

[Margi Cintrano]

Buonasera, Good Afternoon,

I am not really a fan of coleslaw, as I do not use bottled mayonnaise nor do I care much for cabbage in this fashion however;

The closest, I prefer mine as follows:

French style fresh Green Beans in match sticks blanched and chilled a bit, Beetroot grated, navel orange, ginger and ali oli which is: Evoo & Garlic ...

Another can be made with Tropical fruit in match sticks: Mango, Red Onion, cilantro, ginger, Mint & Chili Pepper & Lime Vinaigrette ...

Have lovely wkend,
Thanks for posting some interesting alternatives to a classic;
Ciao, Margaux.

 

[CWS4322]

Does anyone blanch the cabbage first? I love coleslaw made with cabbage from the garden. Homegrown cabbage is so tender and much sweeter than the ones you can buy at the grocery store. Which reminds me, I have to grab a head of cabbage to my veggie basket.

 

[Hoot]

1/2 Best Foods or Helman’s mayonnaise

I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!

 

[CWS4322]

I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!

Don't rule out homemade mayo!

 

[Hoot]

I stand corrected! I was in no way disparaging homemade mayonnaise. I prefer it to most. But as far as commercial preparations go...I think it is a county law that we must use Duke's.....

 

[CraigC]

I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!

I keep hearing that Blue Plate is the mayonnaise of choice in the south. Maybe it is a state by state thing.

 

[Hoot]

Could be. I haven't seen Blue Plate Mayonnaise in a long time.

 

[GotGarlic]

I pretty much make cole slaw only when I make pulled pork I think it's pretty traditional - mayo, cider vinegar, sugar, celery seed, black pepper, salt and green onions. Refrigerate several hours to wilt the cabbage mix.

I've never heard of Blue Plate mayo. A quick Google search showed it's popular in New Orleans, so maybe it's a deep-south thing. I must admit, I grew up in Michigan and moved to Virginia after I got married, so I use Hellmann's

 

[PrincessFiona60]

I must admit to not being a fan of "classic" coleslaw because of all the sugar and mayo it usually contains. But your recipe sounds good. I'll have to try that.

I made that slaw the other day and put it over cooked fine udon noodles...it was a great pasta salad.

 

[Alix]

We're purists in our house. Its either

http://www.discusscooking.com/forums/f11/joes-famous-coleslaw-18113.html

or

Killer Coleslaw Recipe from Best of Bridge - Grand Slam pg. 76

 

[CWS4322]

My grandma's coleslaw recipe, which I'm going to give a test run tomorrow, includes 1/3 c melted butter added at the end and served immediately. I've never seen that in a coleslaw recipe before (any surprise my grandfather died of a heart attack)? I have a head of cabbage, carrots, and onions I brought home from the farm...maybe I'll do 1/2 of the head using the KFC copycat recipe and another batch using my grandmother's recipe. We'll see. Right now, I'm working on freezing a mountain of beans...and I do mean a mountain.