Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Vinegar based slaw dressing

B & C
B & C Posts: 217
edited November -0001 in EggHead Forum
Looking for a good recipe for a vinegar based slaw dressing, don't want any with mayo lately (also have a friend that won't eat mayo).

Thanks,
· Share on FacebookShare on Twitter

Comments

  • fishlessman
    fishlessman Posts: 34,587
    you can thin down sour cream with white vinegar, then just add a little salt, a little sugar, a fair amt of white pepper. some shredded carrots and both regular and purple cabbage. it stays crispier if you dont add the salt til you serve it, but i like it a day later when the purple in the cabbage is running rampant in the slaw just as well.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Here is one.

    Slaw, Coleslaw, Sweet & Sour


    INGREDIENTS:
    3/4 cup vinegar
    6 Tbs water
    3/4 cup sugar
    6 Tbs oil
    1 lb shredded cabbage
    or packaged coleslaw mix
    pepper
    2 1/2 tsp celery seed
    1/4 cup minced onion
    diced pimento or sweet red bell pepper, optional
    1 Tbs salt




    Procedure:
    1 Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing over the cabbage, mix well, and refrigerate until serving.
    Notes:
    1 This coleslaw, even more than most, will cause a pronounced love/hate reaction. For that reason, I usually prepare just a single batch because, although I love it, I can only eat so much. I would rather run out, than have to bring some home. Also, I'm serious about the "covered container". Even if you REALLY love this slaw, when you refrigerate it uncovered, things like cheese & hard-boiled eggs will start to taste very funky the next day!


    Servings: 1

    Recipe Type
    Salad, Side Dish

    Recipe Source
    Source: BBQ List, Chef Paul, 1998/10/14
    · Share on FacebookShare on Twitter
  • Slick
    Slick Posts: 383
    here's a simple one my mother always made.

    Equal parts vinegar, sugar, and oil, blended well. I use Splenda, instead of sugar, and it comes out great. Sometimes I'll use different flavors of vinegar. She would also chop up a handful of fresh parsley to mix with the cabbage, along with shredded carrots.

    Slick
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    I need a recipe for Cow Foot!!!
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Ask and ye shall receive!

    Did you ever eat this in the islands? Happy Holidays!


    Beef, Cow Foot, Jamaican


    INGREDIENTS:
    2 lbs Cow Foot
    1 Can butter beans
    2 pegs of garlic crushed
    8 pimentos
    2 sprig of thyme
    2 onions chopped
    1 whole scotch bonnet pepper for taste (should have the stem)
    Salt and Pepper
    1 1/2 cup water
    5 cup flour water to mix




    Procedure:
    1 Season Cow foot with pimento, onion, crushed garlic, pepper & salt
    2 Cook cow foot in the 1 1/2 cup water till tender
    3 Add butter beans, thyme, salt and pepper if necessary for taste
    4 Cook for approx 8 min then add whole Scotch bonnet
    5 Cook for approx. 2 minutes


    Servings: 4

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: Jamacan Mon!
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    He got ya there Pete :laugh: :laugh: :laugh:
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Somehow Richard I knew you;d have this..

    Yes I did and it was the most disgusting thing I ever put in my mouth..
    · Share on FacebookShare on Twitter
  • EmandM'sDad
    EmandM'sDad Posts: 648
    You know, I have some cow feet in the freezer. Just didn't know what to do with them.....til now
    · Share on FacebookShare on Twitter
  • [Deleted User]
    [Deleted User] Posts: 0
    I know Whole Foods / Harry's here in Atlanta has a bulk salad bar that has an Asian Cole Slaw that is to die for!

    I wish I could find THAT recipe... I know it had rice vinegar, some toasted sesame seed oil, some toasted sesame seeds, and some hot pepper flakes and some shredded red bell pepper (not sure if it was Chinese cabbage or regular)... IT WAS SOOO GOOD!

    If anyone has that or a similar recipe... PLEASE POST IN RECIPES SECION!
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Know the feeling. Like fish eyes in the pot in the orient. Even if it for the guest of honor. YUK!
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    nmsg
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    nmsg
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    Thanks Wayne, The Asian Cole Slaw sounds great. Which Whole Foods do you go to?

    Could you look at my post in Forum Feedback and see what I am doing incorrectly.

    Thanks,
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    nmsg
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    Pete, perhaps I missed something but that's not vinegar based slaw dressing.
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    JOKE!!!!!

    Haven't you noticed that Richard has a Recipe for EVERYTHING!!!!

    GEESH People need to lighten up around here..
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    Sorry I hadn't been paying attention and didn't understand. Thanks for the explanation. I knew I didn't want any cow foot.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,587
    i used to have a source for beaver livers, i dont remember richard mentioning a recipe for those. supposed to taste like a cross between goose and muskrat. i passed on the free beaver liver
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    My bet is he does. Don't be surprised if he answers when he gets back home. ;)
    · Share on FacebookShare on Twitter
  • emilluca
    emilluca Posts: 673
    Cut and soak in buttermilk for 2 hours coat with cornmeal and fry.
    Thought everyone did it that way.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,587
    i wasnt ever going to eat them, but i was thinking pate would be the way to go.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • B & C
    B & C Posts: 217
    Thanks CW, for letting me in on the joke. I thought my thread had been hijacked for some immoral purpose, to put cow feet in shoes. It is pretty funny with everyone else chiming in.

    I also want to thank Richard FL for the recipe, because he truly gave me his effort for a good recipe. That was what I had asked for.

    Thanks again everyone,
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    It doesn't take long to figure out those of us with a warped sense of humor :P
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Or you could just toss them into the pot with the roast.

    Roast, Beaver or Raccoon Roast, W/ BBQ Sauce


    INGREDIENTS:
    1 Small-Medium Beaver or raccoon
    cut into serving size pieces
    1/2 tsp salt
    1 tsp instant minced onion
    3 Tbs brown sugar
    1/2 cup chili sauce
    1 1/2 tsp Worcestershire sauce
    1 7 Ozs Bottlr Beer or pickle juice




    Procedure:
    1 Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: Mystery Source
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    We use sugar or agave syrup, rice vinegar (it's milder) and a touch of oil, like sesame oil. Lots of scallions. Very simple.
    · Share on FacebookShare on Twitter

Categories