Good slaw recipe?

This is my favorite. It takes a little more time than others but it's worth it.

Creamy Coleslaw

 

Ingredients:

 

1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups) 

1 large carrot, peeled and grated 

2 teaspoons kosher salt, or 1 teaspoon table salt 

1/2 small onion, minced 

1/2 cup mayonnaise 

2 tablespoons rice vinegar 

Ground black pepper 

 

 

Instructions:

 

1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

 

2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)

 

3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

Here are three recipes. The first two have mayo, the third does not. I know you said no mayo, but for me, that's just not possible. My favorite cole slaw on a Q sandwich is KFC. The mayo is not overbearing, IMO. Tastes more like the real thing (as served in eastern NC) than anything else I've tried. This recipe, from http://www.topsecretrecipes.com/Top-Secret-Recipes.html , is a dead ringer.

KFC Slaw...

Ingredients

½ cup mayo

1/3 cup sugar

¼ cup milk

¼ cup buttermilk

2 ½ tbls lemon juice

1 ½ tbls white vinegar

½ tsp salt

1/8 tsp pepper

8 cups cabbage

¼ cup carrot

2 tbls minced onion

 

Directions

Mix everything else, then stir in cabbage, carrots and onion

Cover and refrigerate

Skylight Inn Slaw...

This one  http://www.smokingmeatforums.com/t/107966/simple-carolina-slaw-a-10-000-recipe-and-worth-every-cent is supposedly from the Skylight Inn. I made it once, way too sweet for me. But if you like sweet slaw (or cut back on the sugar)...

Ingredients

1 head of firm green cabbage cored,  about 3 1/4 pounds


Granulated Sugar, 1/3 cup per pound, about 1 cup per head


Kraft Mayonnaise, 1 1/2 tablespoons per pound, about 1/4 cup per head 
(Miracle Whip makes it closer to the original)


Yellow Mustard, 1 teaspoon per pound, about 1 tablespoon per head


Table Salt, 1/8 teaspoon per pound.

Directions

The cabbage is cored and then finely ground.
 A food processor works great for this, first with the julienne disk, then a few pulses with the chopping blade.


Combine all of the ingredients in a larger bowl and mix thoroughly. Cover and store in fridge overnight before serving.

Lexington #1 Red Slaw (from Smokin Pig on this forum)... http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1

This has no mayo, but it's, you know, RED! I haven't tried it yet, but here's his red slaw recipe (more in link above).

Red Slaw

1 cabbage head cored and hand grated or run through a grinder (roughly 2 pounds)

1/2 cup ketchup (Hunts)

1/2 cup sugar

1/4 cup cider vinegar

1 teaspoon iodized salt

1 teaspoon pepper

1/8 teaspoon ground red pepper

Combine all dry ingredients on the cabbage, mix and let sit 20 minutes. Add the wet ingredients and mix, refrigerate covered for at least one hour before serving. It is best to let it set up overnight.

I love this one;
http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html

clintmiller said:

Fergi, that's almost the exact same way I make it. Only other thing I do is chop up 1/2 - 1 pound of bacon and mix it in.

I got that one from America's Test Kitchen. I'll have to try the bacon.

No Mayo - 

Lexington-Style Vinegar Sauce

500ml (2 cups) apple cider vinegar

120ml (1/4 cup) ketchup or tomato sauce

60ml (1/4 cup) packed brown sugar

30ml (2Tbs) sugar

15ml (1Tbs) kosher or sea salt

15ml (1Tbs) ground white pepper

15ml (1Tbs) red chile flakes (will add heat the longer it sits)

1.5ml (1/2tsp) ground black pepper

Mix all ingredients and let sit for 30 minutes or covered in the fridge for weeks. 

Use as dressing for slaw and for finishing pulled pork.

EDIT - from Elizabeth Karmel - Taming the Flame

The Skylight Inn recipe above is hosed. My apologies. Try this instead...

http://www.smokingmeatforums.com/t/107966/simple-carolina-slaw-a-10-000-recipe-and-worth-every-cent

http://amazingribs.com/recipes/slaws_salads_and_other_vegetables/sweet_sour_slaw.html