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Cole Slaw

Unknown
Unknown
edited November -0001 in EggHead Forum
Does anyone have any favorite family unique recipes for vinegar based slaw they would like to share. Doing Ribs and Baked Beans on Sunday, and would like to serve up a kicked up slaw with it. Thanks
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Comments

  • Wise One
    Wise One Posts: 2,645
    This one is always good:
    Mary Lee's, "I Fought the Slaw and The Slaw Won".
    Ingredients
    Cabbage Mixture
    3 lbs cabbage
    3 ribs of celery
    1 onion (yellow)
    1 bell pepper
    3 carrots
    2 cup sugar (Hawaiian when you can get it.)
    Dressing
    1/2 cup white vinegar
    1/2 cup Apple Cider vinegar
    1/2 cup olive oil (my twist)
    1 tsp celery seed
    1 tsp (kosher salt)

    Directions
    1 Shred, chop or dice all the cabbage mixture ingredients and mix with sugar. Set cabbage mixture aside.
    2 Bring all the dressing ingredients to a boil and pour over cabbage mixture and chill overnight.

    Author: Elder Ward

    Source: These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)
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  • Rascal
    Rascal Posts: 3,923
    I make a basic version using coarsely cut cabbage and carrots. I like nice, long strands and not the stuff that's chopped up like baby food. Then I make a dressing of mayonnaise and sour cream along with some caraway seeds, cider vinegar and a touch of sugar and perhaps a little ground pepper. Rather than using specific amounts of each, I wing it according to how much cabbage and carrots I've got and then mix the dressing to taste. I recently tried Marie's prepared Coleslaw dressing and found it to be just so-so. Have fun!

    Rascal
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  • fishlessman
    fishlessman Posts: 34,583
    pretty much the same as i do, keeping the sugar light, usually have both regular and purple cabbage. i add some salt after its sat in the fridge a few hours.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rascal
    Rascal Posts: 3,923
    Sounds good! As long as it's stringy & creamy I'm happy! It's amazing how many restaurants and deli's chop it up so fine that you almost need to eat it with a spoon! Even the prepared (cut & washed) varities of slaw don't make it for me...

    Rascal
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  • Meatatarian
    Meatatarian Posts: 69
    My wife makes a GREAT vinegar based cole slaw. I can't remember the recipe exactly but my numbers will be pretty close:

    Buy a bag of shredded cabbage or shred a head.
    Chop 1 bunch of scallions.
    Take one bag of Chicken flavored Ramen noodles and crush it. Mash it up good so the noodles are small. Open the bag and poor it on a jellyroll pan or cookie sheet. Set the seasoning packet aside for later. Put one small bag of slivered almonds with the crushed noodles and toast the noodles and almonds in the oven for a few minutes. Toast. Don't burn. Be careful. When done, mix it with the onions and cabbage.

    Mix the Chicken flavoring with 1/3 cup of sugar and 1/2 cup of vinegar. Pour over the cabbage mixture.

    I would say that you should wait until you are ready to eat to add the toasted noodles/almonds to the cabbage/onions, and then add the "dressing" last. Otherwise, your crunchy noodles/almonds will get soggy.

    It's very good. Give it a try.

    Meat
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    My wifey makes it also and I love it. Only problem is that you only have a day or so to eat it b/c ramen noodles get soft.
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  • fishlessman
    fishlessman Posts: 34,583
    yep, more like a shredded salad than a kfc sugar slaw. the one wise one posted is good for me if the sugar is dropped to 2 or 3 tbls instead of 2 cups, that was way too much for me.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Nature Boy
    Nature Boy Posts: 8,687
    Adam Perry Lang's cole slaw is really good. It does have mayo, but is not too creamy and has a nice tang. One idea anyways.

    http://www.foodandwine.com/recipes/crunchy-coleslaw-with-cayenne-and-toasted-caraway-seeds

    Good luck with the cook!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Angie2B
    Angie2B Posts: 543
    Whatever recipe you use, don't use the core of the cabbage...it just makes the slaw way too strong and hot.
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  • Desert Filly
    Desert Filly Posts: 1,042
    This was the slaw I grew up with in NC. A must have with pulled pork. Will keep in the fridge for a couple of weeks. Best served at room temperature.

    1 head Cabbage
    1 bell pepper...either color
    1 QT canned diced tomatoes
    1/4 cup sugar
    2 Tbsp salt
    1 tsp pepper
    1/2 cup apple cider vinegar
    1/2 cup warm water

    Shred cabbage and peppers in food processer. Mix together with other ingredients. Best if made at least 1 day in advance.

    I have found that if stored in a plastic baggy, it takes up less space in the fridge.

    Enjoy...Kim
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  • Unknown
    Unknown
    Thanks everyone, great ideas I will try out!
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  • homebrewtim
    homebrewtim Posts: 22
    Wise One said:
    This one is always good:
    Mary Lee's, "I Fought the Slaw and The Slaw Won".
    Ingredients
    Cabbage Mixture
    3 lbs cabbage
    3 ribs of celery
    1 onion (yellow)
    1 bell pepper
    3 carrots
    2 cup sugar (Hawaiian when you can get it.)
    Dressing
    1/2 cup white vinegar
    1/2 cup Apple Cider vinegar
    1/2 cup olive oil (my twist)
    1 tsp celery seed
    1 tsp (kosher salt)

    Directions
    1 Shred, chop or dice all the cabbage mixture ingredients and mix with sugar. Set cabbage mixture aside.
    2 Bring all the dressing ingredients to a boil and pour over cabbage mixture and chill overnight.

    Author: Elder Ward

    Source: These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)
    OK....2 Cups of sugar, really?  Seems like A LOT.
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