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Need a coleslaw recipe

icemncmth
icemncmth Posts: 1,165
edited November -1 in EggHead Forum
I am not trying to start a war between creamy vs vinegar..

I am looking for something different to make this weekend when it comes to slaw.

What I usually make is..

Coleslaw with cilantro and jalapenos

4 cups of red cabbage, shredded
1/3 cup of mayonnaise
4 tablespoons of lime juice
1 tablespoon of apple cider vinegar
2 tablespoons of cilantro (plus more if you’re as mad about it as I am!)
2 jalapenos diced
2 cloves of garlic pressed or minced
1 large radish, grated
1 teaspoon of Chipolte powder


Method:
Mix all ingredients and chill for a few hours for the flavors to meld. Serves four to six.

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I have a KFC clone recipe if you are interested. It's the only kind of cole slaw I will eat. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • icemncmth
    icemncmth Posts: 1,165
    OOoo that sounds good can you either post it or email it too me?
  • fishlessman
    fishlessman Posts: 32,657
    im a red slaw fan as well, this ones been my favorite this year, really good with fried fish probably because of the malt vinegar. have made a few nantucket ruebens with them, fried haddock, and slaw on toasted rye.

    http://www.foodnetwork.com/recipes/anne-burrell/red-cabbage-slaw-recipe/index.html
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Carolina Q
    Carolina Q Posts: 14,831
    Here ya go. I took some into the office once and everyone accused me of buying it from KFC. :)

    http://www.topsecretrecipes.com/KFC-Cole-Slaw-Recipe.html

    Hope you enjoy.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • jemrx
    jemrx Posts: 81
    this has been a family favorite, very basic with a nice balance between sweet and tart.

    2 tbl fresh grated onion
    3 tbl apple cider vinegar
    1 tsp sugar
    1/4 tsp salt
    1/3 cup hellmans mayo
    1 store bought package of coleslaw (one bag)

    mix first 4 ingredientd in the mayo.
    then add to slaw mix and refrigerate for at least 3 hrs
  •  
    Outdoor Cabbage Slaw

    serves 6-8

    1 large head cabbage, finely shredded
    2 large white Bermuda onions, thinly sliced
    1 cup + 2 teaspoons sugar, divided
    1 teaspoon dry mustard
    1 teaspoon celery seed
    1 tablespoon salt
    1 cup vinegar
    3/4 cup vegetable oil

    Layer cabbage 2" thick in a large bowl; then layer onions 1/4" thick and repeat layers of cabbage and onions. Sprinkle 1 cup sugar over top of layers.

    Heat 2 teaspoons sugar, mustard, celery seed, salt, vinegar and oil in a medium saucepan. Bring to a rolling boil and pour immediately over cabbage mix. Do not stir. Cover and refrigerate 4 hours. Stir mixture before serving. May be kept up to 6 days in frig.

    Called "Outdoor" because of no mayo and is good for picnics. My dad loved to make it anytime and we would devour it. It's very refreshing on a hot summers day. I would help myself to a bowl of it just for a snack it is so good. Do not be afraid to alter the recipe to your tastes. I have had good results using either apple cider vinegar or rice vinegar. I would not restrict myself to just Bermuda onions but they are good in it. Olive oil could probably be a winner too. Like more onions? Go for it.

    This recipe is from "gulfshore delights" cookbook, put out by The Junior Welfare League of Fort Myers, 1984, page 63. A good book.

    Food for thought: Many years ago I worked in restaurants in Maine. In one of them I was assigned the job of making Cole Slaw out of grated green and red cabbage, onions, radishes and all the other usual ingredients. It was a mayo based dressing. One key ingredient that really set it apart from regular Cole Slaw was crushed pineapple and some of the juice from the pineapple. It added a sweetness and reduced the amount of mayo that was needed and made a great Cole slaw.


    Blair


     
  • Here is one we like.

    Crunchy Coleslaw

    1 head cabbage, shredded
    1 bunch green onions, cut fine
    5 oz. slivered almonds, toasted
    1/2 c. sunflower seeds
    1 pkg. chicken Ramen noodles, uncooked & broken into sm. pieces

    DRESSING:

    1 packet Ramen noodle seasoning
    1/2 c. oil
    3 tbsp. red wine vinegar
    3 tbsp. sugar

    Mix all ingredients in bowl. Toss with dressing just before serving.
  • I've got several. Are you looking for anything in particular?

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

  • Oh man... they have/had this "Asian Cole Slaw" at Harry's / Whole Foods at the salad bar that was absolutelty the BEST.

    Anyone know what I'm talking about? Maybe have a recipe for a resonable rendition?

    I remember it had rice wine vinegar, some black sesame seeds, I know I tasted sesame oil, there was a bit of heat, and very thinly sliced/shaved/slivered sweet red bell pepper.

    MAN IT WAS GOOD!
  • I don't, but this version is really, really good.

    Bag of slaw 16oz
    4 scallions thinly slice
    1/2 med red onion thinly sliced
    1 T sesame seeds

    Dressing:
    3 T soy sauce may want low sodium
    1 T fresh lime juice
    3 T mayonnaise
    1 T freshly grated ginger
    1 T distilled white vinegar
    1 T dark brown sugar
    1/2 t toasted sesame oil
    salt/pepper

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

  • Richard Fl
    Richard Fl Posts: 8,297
    Does this help?

    Chicken, Breasts, Stuffed, Thai-Inspired, & Slaw, Thailand


    INGREDIENTS:
    1 cup jasmine rice, cooked
    1/2 shredded coconut
    2 green onions, finely sliced
    1/2 cup finely chopped fresh Thai basil leaves
    1/2 cup finely chopped fresh cilantro leaves
    2 Tbs Thai chili sauce
    2 limes, juiced and zested, divided
    4 boneless, skinless chicken breast halves
    Dredging:
    2 cups all-purpose flour
    1 tsp kosher salt
    1/2 tsp ground white pepper
    1 14 Ozs Can Coconut milk
    Rolling Mixture:
    1 cup chopped roasted peanuts
    3/4 cup panko crumbs
    1/4 cup white sesame seeds, toasted
    1/4 cup black sesame seeds, toasted
    Thai-style slaw:
    3/4 cup chunky peanut butter
    1/4 cup seasoned rice vinegar
    1 lime, juiced
    1 Thai chili, finely minced
    1/2 cup fresh cilantro leaves
    1/2 cup freshly chopped basil leaves
    1 napa cabbage, finely sliced
    1 English cucumber, coarsely grated
    1 carrot, grated
    1/2 red onion, finely diced
    Garnish:
    1/2 English cucumber, thinly sliced
    1 lime, wedged
    Cilantro sprigs




    Procedure:
    For the chicken:
    1 In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with a toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
    For slaw:
    1 In a large bowl mix together all ingredients and refrigerate.
    To plate:
    1 Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.


    Servings: 4
    Preparation time: 15 minutes
    Cooking time: 30 minutes

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Author: Michelle Anderson, Eagle Idaho

    Source: Food Network, Michelle Anderson, 2007/10/17

    Episode#: CC0511

    Copyright © 2006 Television Food Network, G.P., All Rights Reserved
  • I had a Mustard Cole Slaw recipe that was outstanding. Got it out of a BBQ Mag. Has mustard and sour cream in it. If interested I will try to find it. Email me at QGALLO@HOTMAIL.COM
  • thebtls
    thebtls Posts: 2,300
    I see some great recipes there but personally I buy a bag of three color cabbage (shredded) and a bottle of marzetti's. Cole slaw shouldn't take time, it's a salad or a side dish that doesn't require effort or thought. At least at my house. Focus on the meat and short cut the fixins...speed is of the essence. ha. Keep On Eggin.
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  • I have made broccoli slaw before with the bagged stripped broccoli.

    I would love that mustard recipe!