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There are places in this very country where - and I'm not saying this is right or wrong - people think it's a fine idea to put raisins or pineapple in their cole slaw. There are other places where - and I'm not saying this is right or wrong (though it's totally right) - that such behavior would be met with public shunnings and possibly legal action, were they to inflict such an abomination upon the unsuspecting public. After all, there is only one acceptable way to make cole slaw: the way you ate it growing up. He hails from High Point, North Carolina, where "barbecue" means Lexington-style slow-smoked pork shoulder on a bun, and it's inevitably topped with or nestled next to a pool of a most idiosyncratic concoction called "BBQ slaw" or "red cole slaw" (recipe below). You can go ahead and hold your mayo; this rendition calls for very finely chopped green cabbage, slathered in a mixture of vinegar, a few seasonings and either ketchup or barbecue sauce. In a marriage, you learn to compromise, embrace and eventually celebrate the differences between yourself and your beloved's folkways and traditions, but that one...took a while. For the purposes of our discussion, let's rein in our definition of cole slaw - or coleslaw - to mean chopped or shredded cabbage, covered in a dressing that includes at least a splash of vinegar. Broccoli slaw, bok choy slaw (which you simply must try), snow pea slaw and the like are delicious in their own right, but "kool sla" - Dutch for "cabbage salad" - is second only perhaps to potato salad for sort of debate that will tear a newly-formed family asunder. Let's say you've all made peace with your differences in religion, sports affiliations and thoughts on Mitt Romney. You're ready to sit down to a rehearsal dinner cook-out and some well-meaning aunt or cousin starts ladling out the raisin-studded, celery seed dusted, cream-lashed or egg-laced slaw to folks who take their cabbage with a splash of cider vinegar, and not much else. At the very least, there may be a raised eyebrow or a tight lipped, "So that's how your family makes cole slaw. Interesting..." At worst, there will be - well, hopefully the deposit on the banquet hall and honeymoon suite are at least partially refundable. Okay, that may be exaggerating a tad, but people do get quite passionate and particular about their cole slaw methodology. One person may insist upon the delicate crunch or celery seeds, while another may feel kinship with our Twitter follower @emilycbaker who asserted "I HATE CELERY SEEDS WITH FIRE OF 1000 SUNS" after we ran a speed poll on slaw preferences the other day. Some may slather in Hellmann's or Duke's while others, like blogger Michelle of Simplify, Live, Love may eschew mayo for health reasons or fear of its quick spoilage in hot weather. And that's just one of the many things that makes this country so dandy. We can take a staple of another land and make it our own with individual twists and tweaks - a hot dressing, a dollop of cream, a pinch of paprika, a sprinkling of seeds and yes, even raisins. We'll argue with passion, poise and pride and in the end it's still all the same dish - with a bit of regional flavor stirred in. How do you make your cole slaw? Share your thoughts, credos, rules and recipes in the comments below and we'll post your best - or most entertaining - musings in an upcoming post. Lexington Style BBQ Slaw (a.k.a. Red Slaw) 1 lb green cabbage Finely chop or hand grate cabbage. Mix together other ingredients (scaling back seasonings to taste if BBQ sauce is used instead of ketchup), and pour over cabbage. Stir to coat, and chill, covered in the refrigerator for at least 20 minutes - preferably longer to allow flavors to blend. See all our best grilling advice at Grilling 101 |
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Shredded apple is really good in coleslaw too!
2 ways are acceptable here in Texas...version one: equal portions white and red cabbage & carrots shredded very finely, mixed with mayo – the end. version two: white cabbage roughly shredded mixed with vinegar and sesame seeds. version one should be served with seafood meals, and version two should only be served with BBQ. NOTICE, THERE IS NO SUGAR IN EITHER ONE – you cant mix sugar in with your veggies.
Gotta add a little onion. So little that people don't even know it's in there! And Duke's mayonnaise, vinegar, salt and pepper. There can be a little variation but the mayonnaise has to be in there and really - no celery seeds. They tend to overpower the goodness of the coleslaw!
My mom makes "Red Slaw" only it is without sugar (I presume ya'll add sugar to your cornbread up there too?) and with plain vinegar, not cider vinegar, and ketchup. She always makes it for Thanksgiving, it is the best on leftover turkey sandwiches. Mayo based slaws are simple, cabbage, salt, pepper, mayo, pickles, some pickle juice and onion.
Go Salukis (SIU-C) and Redhawks (formerly SEMO Indians)!
Still like my coleslaw sans mayo.
My grandmother in SE Missouri would hand shred a fresh picked cabbage, then add only sugar, salt and pepper and SQUEEZE it by hand into the cabbage before finishing with cider vinegar. Let it sit for a couple hours refrigeraged and OMG.
No carrots and no mayo for me if I get to choose. I can eat the mayo junk but to me, its just too commercial.
I make mine with cabbage, carrots, Hidden Valley Ranch Coleslaw dressing and salt and pepper. Easy as can be.
My grandmother used to make one with crushed pineapple and nuts and a few other sweeter ingredients. I'll have to dig out her recipe.
Sweet Pickles finely diced and a little of the brine from those pickles and chopped scallions
My favorite slaw was from Clifton's Cafeteria. Basic sweet/sour recipe but delicious!
I prefer to replace the vinagar with lemon juice; then enough julienned carrots to sweeten it (no sugar); add garlic powder, pepper and celery salt. That's the basic, still basically cabbage and mayo; sometimes add cranraisins. Never put in sandwich. If set out on a buffet in serving bowl, dress with some paprika for looks (adds no taste)
I love Fresh Market's broccoli slaw. Shredded broccoli stalks, sliced almonds, dried cranberries and Brionna's Poppy Seed Dressing. It doesn't get any better than that!
My mom used to throw a quarter of a head of cabbage and some carrots into the blender with mayo and lemon juice. It was sort of coleslaw mush but it tasted great.
I actually take the time to shred the cabbage and grate the carrots. In addition I add onions and fennel-not the seeds-the actual leaves. As for sauce, Hellman's mayo, fresh lemon juice, fresh orange juice (I'm not a real sugar fan and this is a good substitute), salt and pepper.
By the way, Germans use caraway seeds-lots of them- in their slaw.
I have a problem with the initial definition. We NEVER use vinegar in our coleslaw. Chopped cabbage, onions and cucumber with Duke's mayo, salt and (lots of) pepper is the base recipe. Depending on what veggies are in season, can add grated carrot, diced tomato, chopped green pepper, or grated radishes. Delicious!
Cabbage, finely diced onions, mayo, sugar, salt, sweet relish. And sometimes...diced jalapenos. Just a smidge for a kick.
Grandma's was either 2 ingredients (tiny tiny pieces of cabbage and miracle whip); or 3 ingredients (cabbage, mayo & sugar)....and it was the best I ever had. You could really taste the cabbage.
Shredded cabbage, shredded carrots if you like them, Zesty Italian dressing (or lemon juice if you don't have the Zesty Italian dressing), Newman's Own Balsamic Vinaigrette dressing, enough JFG Mayo to hold it together, salt and sugar to taste, then mix in a diced tomato.
Failing making your own coleslaw, get some at KFC. Theirs is pretty good, depending on that day's cook.
Nobody mentioned hourseradish? That is slap your mamma good!
Different cole slaws for different versions of BBQ.
I grew up going to Lexington, NC for BBQ and it is very good. Note that they refer to the red slaw as BBQ slaw and not coleslaw. Most of the BBQ joints in the area also serve coleslaw made the traditional way with mayonnaise. I've also heard some refer to the BBQ slaw as pickled cabbage. At Pulliams BBQ in Winston-Salem, NC they make a BBQ slaw that is similar to kraut which is also good. They too also make a traditional coleslaw. My feeling is that anyone who insist there is only one way to make slaw or BBQ are just depriving themselves of some tasty alternatives. And if you make it to Lexington, NC try Speedy's BBQ, my favorite.
I don't use Mayo! Can't digest the stuff. Instead I use Greek Yogurt, vinegar, sugar. I also include sliced apple, jicama, thinly sliced celery, green onions, sliced broccoli stems, and some sliced jalapeno peppers. You have not lived till you have tried it!
I'm surprised we didn't get to vote on whether to include raisins (no) or pineapple (yes).
Simple – mayo & fresh lemon juice to make a mock hollandaise, pinch of salt, grind of pepper, dash of coriander. Combine with a bag of coleslaw mix and let it sit for at least an hour in the fridge.
Tart, creamy, crisp, fresh and delish!
My mother created her own type of coleslaw that adds tomato. Half a head of green cabbage, one large tomato (seeded), a fourth a cup of chopped dill pickle slices, lots of mayo, a splash of pickle juice and half and half, salt and pepper to taste. Goes great with shrimp!
Mayonnaise does NOT belong on cabbage! Purple cabbage, salted, add black pepper, minced red onion, grated carrot, apple cider vinegar, splash of water, a little brown sugar, maybe a little powdered ginger, and olive oil. Our toddler eats it every day.
Very exciting to see my blog mentioned! I LOVE my slaw recipe...delish! Thanks for mentioning it!!
My pleasure! Loved the post.
If you don't like cabbage, try banana flowers: crunchier texture, milder flavor, but more difficult to shred. (Also need to be shredded into acidulated water to keep from turning brown.) Some Asian stores will shred them for you.
You're opening a HUGE can of fried worms called "marinated salads" of which cole slaw is one. Look out.
I have issues with cabbage made slaw, but I LOVE broccoli slaw. Which is weird, because it's the only way I will broccoli.
I enjoy broccoli slaw as well, but I enjoy broccoli in many forms.
I'm from Lexington. The red slaw is awesome! Funny how many people here in North Carolina have never had it. Here, we have differences of opinion about the BBQ pork (some like it with vinegar and some w/ a bit of catsup in the sauce, which we call dip. Then there are differences of opinion about the slaw. The red slaw rocks. Lexington-style is the best!!!
I make mine with cabbage, carrots, granny smith apples and raisins. Sweet and tangy! Toss in mayo, a little ranch dressing, lemon juice and some brown sugar. Deeeelicious.
Day later coleslaw is the best. From the fridge, of course. Makes a great, albeit a bit messy, coleslaw sandwich!
I definitely like raisins added in, am very curious to try pineapple, or an apple/onion mixture too. I also like it just plain, cabbage and carrots and a creamy sweet/tangy dressing. YUM.
Know what else is great – a plain creamy sweet/tangy slaw with peanuts sprinkled in – TO DIE FOR! Great with BBQ and ice cold beer!
The peanuts sound great! I will have to try that.
I enjoy slaw of all types and intend to try several of the ones described here – especially the one with the bleu cheese!
My standard is just the pre-shredded slaw mix from the produce section, plus slivered red onion, and a dressing made of salad dressing (the store-brand of miracle whip), white vinegar, sugar, celery salt, and plenty of freshly-ground black pepper.
While I grew up on Miracle Whip, it is about the only food I cannot find palatable as an adult. It chemical-acid taste just doesn't belong on food.
I dislike all cole slaws save one and it is the best slaw you will ever eat. It is served by the Nashville House restaurant in Nashville, Indiana.
It is a savory slaw, not sweet, made by grating cabbage with a small amount of onion, mayonnaise and salad herbs. Fantastic.
The last few times I've eaten coleslaw it made me barf. I steer clear of it now.
One of my favorite coleslaw dressings uses Miracle Whip (the only thing it is good for in my opinion) and pineapple juice as its primary ingredients. My other favorite coleslaw dressing (which I've tried to duplicate for years) uses vegetable oil, white vinegar, sugar and salt and sounds like it might be that posted by John. The cabbage was slightly translucent, perhaps from being heated a little. I must try doing that!
I'm from Winston-Salem, NC, so barbeque is nothing but pulled pork (I'll eat both Lexington style and Eastern NC style). But I just can't bring myself to eat BBQ slaw. It's just way too sweet! And I like the cooling flavor of the cabbage with a touch of mayo with the slightly spicy barbeque
Vegan slaw is the best.
Trick is you have to slice 'em really, really thin.
raised on slaw made with cabbage, sweet onion, cucumbers, green peppers, celery with mayo, sugar, apple-cider vinegar, pepper and seasoned salt....southeast illinois at its best!
I go mostly traditional, cabbage, carrot, mayo, I like more tangy so a little heavy on the vinegar, little bit of sugar, I also like to go heavy on fresh ground black pepper, and for a spicy twist i add fine" julienne" long hots.
There's a special place in Hades for anyone who puts ketchup or barbeque sauce in coleslaw.
Yuck coleslaw. I have never, ever had a coleslaw that was good, and I've tried plenty.
in Texas its gotta have some fresh, crunchy, sliced jalapeno........yum
Agreed! Love some jalepeno in my coleslaw.
I use Veganaise instead of Mayo – it taste just as good and better for you (at least I think).
I agree about the veganaise-I like a curried slaw for an extra variation–note, I don't call it "cole" slaw. I mix the veganaise with balsamic vinegar, curry powder, sweetener if desired, salt, pepper, and dill, and stir it into slaw that has both red and green cabbage, currants, red bell pepper, red onion, and raw pumpkin seeds, maybe some cashews.
Googling indicates the Dutch were eating it as a cold dressed salad, or a hot eggy salad LONG before the germans. It doesn't mean the names aren't derivative of each other – the languages share a lot of traits.
I disagree with the name derivation "kool sla" Dutch for cabbage salad. I think it comes from kohl schlagl, German for cabbage chopped (or shredded).
drop the regionalism ALL colesalw is good, what a great way to eat raw veggies
Raisins? Heck yeah, throw some rabbit turds in there.
Thinly sliced green cabbage
grated onion
grated carot
grated Irish cheddar cheese
very thinly sliced celery
chopped apple
raisins
Last but not least the thing that pulls it altogether Heinz Salad Cream – in Britain we seldom use Mayo when there's Salad Cream
I use cabbage, carrots, onions and red bell pepper (chopped small) then slather it with mayo, vinegar and a little sugar
Even carrots in a slaw are heresy. :) BTW, I'm from eastern NC, and even within the state there are variations not only of cole slaw but of barbeque. Ketchup or barbeque sauce in slaw are just wrong.
Couldn't agree with you more (on both accounts... real slaw is cabbage, mayo, vinegar, a pinch of sugar, salt, and pepper)! I wish more people understood the variation in BBQ down here! We take it very seriously...
Yankee Coleslaw recipe:
1 Tub of KFC Coleslaw
Directions:
Go to KFC.
Purchase Coleslaw
Go home
Open lid
LOL! I always wondered how y'all made that!
The best!
Capital Economics reported today that the housing crises has eclipsed the Great Depression. And what does CNN consider newsworthy? Cole Slaw. Figures
And during the great depression people engaged in all sorts of silly things like dance marathons and pole-sitting to take their minds off their troubles. Lighten up and let people enjoy a little casual banter about good food, for the love of pete!!
Hey smartkid, if you don't want to read about food related stories, then perhaps you should see your way out of the FOOD BLOG.
Shredded cabbage, mayo, salt and pepper and just a hint of vinegar (but not always). I like mine creamy and simple.
It's all terrible! Anything with mayo that is obviously mayo is absolutely disgusting. Cole slaw, potato salad, macaroni salad, they're all an abomination unto whatever god or non-god you pick! Y'know what salad I like at picnics? Real lettuce salad with a splash of vinegarette or italian.
Y'know what kind of salad I like at picnics? The kind that isn't brought by a preachy mayo hater. Viva la mayo!
Amen!
There is definitely no mayo located in the STFU lounge, where you angry and bitter self can now be immediately retired to.
Excellent! I'll happily go to the angry bitter lounge if there is a no mayo guarantee! Also, I find it quite funny that I am seen as angry and bitter over a food product. Not angry and bitter so much as grossed out. Stuff makes me retch whenever I taste it.
Forget hotdogs and apple pie!
Coleslaw is The American food. It represents the best of what is best in all of us. Take the basic ingredients, add in a little comprimise, a dash of local color, and heaping handfuls of heritage. It's all different, and all good!
KFC Slaw is THE BEST!!!
Believe it or not, the old A&W here in Pekin, IL puts the little marshmallows in their coleslaw. Some people love it and some hate it.
I like German and the sweet kind. I think both my recipes came out of an old Betty Crocker cook book. My wife and I started putting the sweet slaw on top of our smoked pork sandwiches after having it that way down south. (we're from Illinois). I do like to dress up the sweet sometimes with one or more of : paprika, celery salt or seed, dill weed – which is actually how I like to dress up my deviled eggs as well. Marzetti's is fine if you don't have the time to go from scratch. German slaw does need to be put in the fridge for awhile to marinate before serving.
Coleslaw belongs on a hotdog with chili, mustard and onions. A recipe if you're interested: http://fatbackandfoiegras.blogspot.com/ My mom always insisted on grating the cabbage by hand (on an old-fashioned knuckle buster) and never let it sit in the fridge longer than 30 minutes, so it was kinda a quick slaw. Never had red slaw, so will definitely have to try that. Can definitely see how that would work on BBQ.
FINELY chopped green pepper and SWEET onion. Combine with lots of REAL Hellman's mayo (Lite is OK). Allow to sit for a couple of hours, the veg.juices combine with the mayo for your dressing. Add to 1 head of finely chopped or shredded cabbage, salt & pepper. My Grandmother conned this recipe from a favorite steak restaurant near Shaw AFB in Sumter, SC...won't name it, so as to keep their secret! It is TOO good.
I have 2 versions. And even people who say they don't like coleslaw love both of them. One has granny smith apples and lemon; the other is a mayo and sour cream version that adds green olives and jalapenos. I kick booty in the coleslaw division.
I love all kinds of cole slaw, including KFC's. I have several recipes and make them all. One is called Cowboy Slaw and it has chopped dill pickles, some pickle juice, and Mayo (never, never Miracle Whip), along w/ other ingredients . Another is a 24 hour slaw w/ lots of pepper and vinegar and other ingredients and it must be refrigerated for 24 hours for best flavor. My mother-in-law made a simple slaw that I loved: sprinkle a chopped head of cabbage with a few tsp. of sugar and let it "sweat" for about 20 minutes – the sugar makes the cabbage sweat. Then add mayo and a tad of mustard and lots of black pepper and some salt to taste. Yum!
It took me a long time to closely replicate my moms slaw, 25/75 green and red cabbage, shredded carrot, a little juiced onion, 50/50 sour cream and Hellman's "real" mayo, salt, pepper, sugar and plenty of celery seed.
I am not a purist on many dishes at all, I like variety and change in food and everything else in life (exception in marriage, there was a time my husband thought I would get bored with him too though :o) As for add ins to coleslaw, sweet yellow onion, green onion, broccoli, sweet red or yellow bell pepper and many other things are good in slaw so long as they are sliced pretty thin. However, only one or two of any extra item...it needs to be mostly cabbage.
I like German Coleslaw because it last longer and is less likely to spoil. For this type of slaw, boil together vinegar, sugar and a little oil. Then toss that with shredded cabbage, onion, bell pepper and carrots. Then season to taste with salt, pepper and celery seed (If you have bridgework or dentures in your mouth, you may want to leave out the celery seed). This slaw taste better with age and will last in the fridge for up to three weeks. This my favorite slaw but I will eat the coleslaw with mayonaise in it as well, if it's good and cold!
I grew up in St. Louis with no mayo in coleslaw which may be a german twist. Just slaw, vinegar, oil, water, sugar, & celery seed.
I am not making this up: we ate coleslaw with our dinner EVERYDAY when I was growing up. My dad insisted on it – he thought it was good roughage. Once I got to college I could hardly stand to even look at anything called coleslaw and went years without eating any. Now I enjoy it on occasion, the way my mom prepared it: hand-chopped strips of cabbage (not long shreds), Hellman's mayo (none of that Miracle Whip junk), a splash of milk and a pinch of salt. That's it. If you toss in anything else, it's a salad not a slaw.
OUr family favorite Cole Slaw is called Commotion Cole Slaw, the basic recipe is pkg of cole slaw from the produce depart, Marzetti Cole Slaw dressing, crumbled blue cheese, red onion and crumbled bacon. YUM!!!
Being from NC I would say there is coleslaw and there is bbq slaw. Two totally different and unrelated things. Coleslaw is cabbage and carrots with mayo, vinegar, and spices and it's used as a hot dog and hamburger topper as well as a side dish. BBQ slaw is a side dish for a chopped bbq plate or a topper for a chopped BBQ sandwich. If some chopped bbq isn't involved then bbq slaw isn't needed!
Cole slaw needs a bit of carrot and onion.
I like to add rice vinegar or white balsamic vinegar for a little sweetness-sometimes add mayo also but not always. I like to mix it up-cabbage, green onions, celery,carrots, sun flower seeds or peanuts-craisins sometimes too-a little sesame oil on occasion. I make it up as I go-a million ways to tweak it.
I can't believe the author had the chutzpah to say chutzpah. That is not slaw lingo any way you spin it.
Hey - I say it's totally kosher! And now I am thinking about delis and totally craving a corned beef sandwich on rye with cole slaw.
Toojay's is the closest thing we have to kosher eating in West central Florida – and their coleslaw is closest I've ever had to what my mother made.
TooJay's??? God I miss that place. I used to go to the one in East Orlando on N Alafaya Trail. They now have one in Melbourne Florida that I go to when I'm in the US on vacation. Their sandwiches are awesome. But the coleslaw, oh yeah. Hey TooJay's how about bringing one to Dubai? All of the other American restaurant's are here.
1 head green cabbage
3 green onions chopped
3 tbs mayo (any kind but not miracle whip)
salt
pepper
Finely chopped onion is essential for good coleslaw. Cabbage, carrots, plenty of mayo, mustard, about a tablespoon of apple cider vinegar, salt, pepper, and a teaspoon of sugar. As I have evolved, I have started using buttermilk and less mayo.
Ooo, buttermilk sounds good. I am not a fan of mayo or salad dressing. Do you use any sour cream with it too or just the buttermilk?
Marzetti's Slaw dressing is the best!!
That has always been my familys slaw dressing of choice, I also use it to make macaroni salads and a few other things.
@WTF the author's name is at the bottom after the poll questions (they also posted in the comments). Make up an email address, I'm not really sure it has to be real as long as it's the right form.
I like my cole slaw sweet (like the guy who mentioned KFC – love their cole slaw). Had some the other day that had no sweetness to it what-so-ever. I couldn't finish it.
"German" or "9-day" slaw – shredded cabbage, onion, green pepper with cooked dressing of oil, vinegar, dry mustard, celery seed and sugar. In Oklahoma Bar-b-que places often has hot peppers to give more of a bite
I love this recipe and the best thing is it can stay out and won't spoil. I call it "12 hour slaw" and always make it the day before.
One of my favorite memories of my daughters early years was her always asking for "cold slaw." We still call it that.
I tried a recipe once where the cabbage is pre-salted & left to drain so that the dressing doesn't get wattery. It didn't say how much salt to use, so I guessed. Rinsed twice afterwards, mixed w/ dressing, but it was totally inedible and the whole mess went out in the trash. Oh well – live and learn I guess...
Ditto to the person who likes KFC slaw – it's what I grew up w/ and still in my top 5 favourite versions.
Love the Ramen version mentioned above. Would like to try the Snow Pea version mentioned. And if you're a savory slaw lover, sprinkle some extra crispy crumbled bacon on top of your next batch just before serving & the angels will sing.
The KFC version is easy to replicate: just use Miracle Whip, sugar, then a little grated onion and carrot.
Try using sugar to sweat the cabbage instead of salt!
Our favorite is Emeril's coleslaw with both red and green cabbage, carrot, red onion and slightly-sweetened mustard vinaigrette
Why does the author get to be anonymous, but I have to give my email address which is traceable!!!!!!!!!!!!!!
Because whiners, I mean posters, occasionally need to be moderated.
Do Not be paranoid–We know where you work!
Hey there - I'm the author and as with all our posts, my byline is right at the bottom.
Even now, the men in black are sitting across the street from your e-mail inbox, watching...watching...watching....
Primanti Bros all the way!
Overrated. And, I live in Pittsburgh.
I add green pepper and onion to the mix, then make a dressing of oil, vinegar, lemon juice, a little sugar, s&p. Stir it all up and pour over. Sitting in the fridge for an hour helps flavors to blend. Always gets rave reviews. I believe the secret is fine shredding.
My mom always puts a tablespoon or two of pineapple juice in her coleslaw. So delicious
Best cole slaw was from Barney Ribbles in Albuquerque, N>M>
Try the BBQ slaw on hamburgers or hot dogs with chili – the only way to eat them. My son who is a chef was asked to prepare this at culinary school. They gave it an a+ – also he has introduced it to Minneapolis. They love it. We are from Lexington NC.
I love cole slaw, just not traditional cole slaw dressing as much, though I've had some good stuff with a little horseradish in it. I prefer my shredded cabbage with some sort of oil and vinegar dressing. I suppose it's not cole slaw then, but cabbage salad.
My gram made the best coleslaw ever. She took the recipe to the grave and I still can't quite forgive her for that one. Sorry gram.
Some have tried to replicate it, but its just not the same.
shredded cabbage, a little mayo, lime juice and zest, pineapple chunks and cilantro – delicious!
1 head green cabbage chopped to match stick size
1 large carrot grated
5 tbsp sugar
1 squeezed lemon
9 tbsp Best Foods mayonaise
3 tbsp finely pureed sweet onion
1 tsp fresh ground black pepper
combine cabbage and carrots.
combine mayo, sugar, lemon, pepper and onion in a bowl. Mix well.
Add to slaw mix. Stir well, cover and place in fridge for about 1 hour before serving.
For those people living east of the Rockies:
Best Food mayo = Hellman's mayo
Dave,Your recipe looks just like mine except for the onion, which I will try soon. (Hellmans Mayo only)
The most important thing is that after you make a beautiful dish of your favorite recipe and present it
to your family and friends, that be called by its proper name, which is "COLESLAW!" When someone barks out
SLAW, meaning to have it passed to him that someone should be excused from the dining table and sent out to eat with the pigs and chickens.!
I hope everyone learns the correct spelling is indeed COLESLAW, !
I like my coleslaw sweet and VERY VERY peppery. I'd say about 1/4 cup of black pepper for a large batch. I ain't gonna lie, I like KFC's coleslaw, with LOTS of pepper.
jamieinmn- i totally agree with you.
I agree, KFC slaw is awesome. I'm currently working in Dubai and have found one KFC that has shredded the cabbage different and I don't like it. But the confetti style of cabbage they use is awesome. I also love tons of black pepper on it or any slaw.
sometimes i add radishes and cilantro when i make baja style fish tacos. the radishes add a nice zing.
My dad always has made our family coleslaw with the mix of cabbage with carrots, mayo, mustard, and horseraddish.. best coleslaw in MIssissippi!
Here's my favorite (Chipotle Mustard Slaw): http://realgrubbin.com/salads/chipotle-mustard-coleslaw
Best way for slaw is shredded cabbage, shredded onion, shredded carrot. Heat combination of vegetable oil, white vinegar, and sugar until sugar liquifies. Pour over slaw and top with celery seeds. Refrigerate for at least an hour to allow the dressing to cool. Usually tastes best the next day.
My favorite Slaw is the kind used on the sandwiches made at Primanti Bros. in Pittsburgh, PA. I make one that tastes similar.
Here is the recipe:
Ingredients (use to taste, I have no measurements, sorry!)
vinegar, oil, sugar, onion powder, salt & pepper.
You wisk all those ingredients together, then add them to the cabbage, and stir to coat. Let is sit in fridge for at least 30 minutes, then enjoy!
Visiting Pittsburgh in a week for the first time in years....first stop is getting a Primanti sandwich....miss them soooooo much!
Vinegar ruins what is otherwise an excellent side dish
Best I ever had was at some fish shack on the bay side of VA Beach. It was sweet/tart/spicey and possibly involved pineapple with wasabi. I only it had it once but every coleslaw since is always compared and found wanting.
I love trying different types of slaw... and even like some of them enough to eat again!
Coleslaw with mayo or a vinegar dressing are fine with me. I prefer savory over sweet. Purple as well as green cabbages & carrots are what make the dish coleslaw for me.
Would LOVE to try a bok choy slaw. Do you have a recipe for that or the snow pea versions? Is it simply a matter of substitution?
I'll share the bok choy slaw for Father's Day. It's so, SO good.
Super! Thank you!
Oh please share! I have a friend who loves bok choy and needs to eat more vegetables...
Oh yeah, so what is the recipe? sounds good
Jicama and toasted slivered almonds are other additions to coleslaw I've had and liked.
Love Jicama in coleslaw
My favorite is a side, not a sandwich topper, ramen noodle crunchy coleslaw. Coleslaw, green onion and sunflower seeds with an apple cider vinegar, oil, chicken ramen seasoning packet and sugar dressing. Crush all the uncooked noodles and stir in immediately before serving.
That sounds like an Asian inspired slaw recipe. I make a variation of that, but instead of the chicken ramen, I use the beef one. And instead of regular oil, I use Sesame Oil. It's yummy!
Substitute in broccoli slaw, and that's my go to broc slaw recipe.
To be honest,I have never been a big fan of cabbage–it gives WD a BAD case of fartosis.Never heard of adding BBQ sauce to it.
Add a bit of chopped apple and red onion, delish!
Git! Git outta mah house, and just take yourself over yonder away from here!
Oh yea, apple and onion added are the tops, now I am hungry.