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Need a killer slaw recipe

JWBurnsJWBurns Posts: 334
edited July 2012 in EggHead Forum
Making the wife chicken wings and ABT's on the Egg tonight. Kinda random for dinner huh? Anyway, I would like to make a slaw as a side. I've done some looking around the web for a recipe, but I'm looking for feedback on how they are. I'm kind of picky when it comes to slaw, so I want it to be tasty.

Thanks 

Comments

  • Sgt93Sgt93 Posts: 704
    Search the net for KFC's recipe. It's posted all over, same ingredients. Pretty daggone good.
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
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  • fishlessmanfishlessman Posts: 15,704
    anne burrell's  red cabbage slaw is good if you dont like a sweet slaw.
  • jbates67jbates67 Posts: 157
    Here's one of my favorites that doesn't use mayo and won't turn if you don't keep it chilled all the time, perfect for summer cookouts and tangy deliciousness. I tend to use a little more celery seed and some poppy seeds as well.

    This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.

    Ingredients:

    • 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

    Preparation:

    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!
  • bvanma28bvanma28 Posts: 46
    Chop up an apple to add a nice sweet crunch to it.
  • Ask @lakewade. His beter half makes the best I've ever had. We make her bring it to every party we have. We have tried but don't do it as good as she does. It's totally unique and sooooo good.

    Maybe she will share with the group

  • Dice one head of green cabbage. Add salt, sugar and vinegar to taste.

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  • mokadirmokadir Posts: 103
    I've tried a few different ones and really like the one from Elmer on nakedwhiz site. Make sure you let it sit overnight, or even longer. It goes perfectly with hot spicy BBQ.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • JWBurnsJWBurns Posts: 334
    Ask @lakewade. His beter half makes the best I've ever had. We make her bring it to every party we have. We have tried but don't do it as good as she does. It's totally unique and sooooo good.

    Maybe she will share with the group
    I'm intrigued!

    Thanks for the tips so far fellas.  
  • noarmysargentnoarmysargent Posts: 57
    edited July 2012
    Search the net for KFC's recipe. It's posted all over, same ingredients. Pretty daggone good.
    Sgt93 you beat to the punch.  That is my fav. slaw!
  • I bought Dr BBQs new Slow Fire cookbook a month or so ago.  The Ranch Slaw in the book is incredible - everyone commented on it (beside the meat, of course!).
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
  • Sgt93Sgt93 Posts: 704
    Search the net for KFC's recipe. It's posted all over, same ingredients. Pretty daggone good.


    Sgt93 you beat to the punch.  That is my fav. slaw!

    Mine as well. Love KFC slaw!
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • allitnilsallitnils Posts: 109
    edited July 2012
    In my opinion, KFC coleslaw is horrible. This is the one I always do, which goes great with grilled ribs and pork:

    • 2 carrots, different colours if you can find them, peeled
    • 1 bulb fennel, trimmed
    • 3-4 radishes
    • 1 light-coloured beetroot, peeled
    • ½ a small celeriac, peeled
    • 400g red and white cabbage, outer leaves removed
    • ½ red onion, peeled
    • 1 shallot, peeled
    • 1 lemon
    • Extra virgin olive oil
    • A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
    • 250ml yoghurt
    • 2 tablespoons mustard
    • Sea salt and freshly ground black pepper

     I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier. If you’re struggling to find radishes or fennel, don’t worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better!

    Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. 
  • allitnilsallitnils Posts: 109
    oh, I also generally like to add in a handful of walnuts, and mix it in at the end - it adds a deep flavour and extra layer of crunch to the recipe..
  • BoilereggerBoileregger Posts: 253
    This is my favorite - mayo free and with a little kick. Scroll down a ways and look for firecracker slaw.

    http://159.54.226.237/00_issues/000123/000123cooksmart.html
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