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Cole Slaw help
Hello,
I am looking for a cole slaw recipe. While I prefer a vinegar-sweet base, I am also interested in any other tried and true recipe. This is for a big party at my work, and I have been asked to make cole slaw...which I haven't made in over a decade. All recipes will be very much appreciated. Thanks, Shannon |
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I usually play it by ear, so to speak, but it comes out great every
time. Make it to your own taste, I usually like the mayonnaise to be sparing and to go heavier on the vinegar. Cidar vinegar gives it a nice taste. Also, the golden raisins are sweeter and taste better to me with all the other flavors. --shred red and green cabbage (according to how much you need, start with 1/2 a head each --grate a couple of carrots --start off sparing on the mayonnaise, a couple of tablespoons, then add if you think it needs it --add cidar (or white vinegar), about 1/3 to 1/2 cup --add golden raisins, a handful --add salt and pepper to taste Cole slaw usually needs a few hours to set, so making a day ahead is always a good idea. Best, Marge |
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I usually play it by ear, so to speak, but it comes out great every
time. Make it to your own taste, I usually like the mayonnaise to be sparing and to go heavier on the vinegar. Cidar vinegar gives it a nice taste. Also, the golden raisins are sweeter and taste better to me with all the other flavors. --shred red and green cabbage (according to how much you need, start with 1/2 a head each --grate a couple of carrots --start off sparing on the mayonnaise, a couple of tablespoons, then add if you think it needs it --add cidar (or white vinegar), about 1/3 to 1/2 cup --add golden raisins, a handful --add salt and pepper to taste Cole slaw usually needs a few hours to set, so making a day ahead is always a good idea. Best, Marge |
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Here's the one that I made verbatim (I even *measured* <gasp>) for a
party this summer. Went over well with the guests. I've made it since and added some sliced onions, garlic, and fresh ground pepper. It it was pretty tasty like that as well. (I hope that you don't mind me posting this Terry) Terry "Squeaks" Pulliams Sainted Mothers Coleslaw 3 cups cabbage; shredded finely 1/3 cup mayonnaise 1 tablespoon vinegar 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon celery seed 1 carrot; shredded finely (optional) Excepting cabbage, combine all ingredients and let meld overnight. The following day, toss all ingredients with chilled cabbage. Terry "Squeaks" Pulliam Burd -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
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Here's the one that I made verbatim (I even *measured* <gasp>) for a
party this summer. Went over well with the guests. I've made it since and added some sliced onions, garlic, and fresh ground pepper. It it was pretty tasty like that as well. (I hope that you don't mind me posting this Terry) Terry "Squeaks" Pulliams Sainted Mothers Coleslaw 3 cups cabbage; shredded finely 1/3 cup mayonnaise 1 tablespoon vinegar 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon celery seed 1 carrot; shredded finely (optional) Excepting cabbage, combine all ingredients and let meld overnight. The following day, toss all ingredients with chilled cabbage. Terry "Squeaks" Pulliam Burd -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
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Steve Calvin wrote: > Here's the one that I made verbatim (I even *measured* <gasp>) for a > party this summer. Went over well with the guests. I've made it since > and added some sliced onions, garlic, and fresh ground pepper. It it was > pretty tasty like that as well. (I hope that you don't mind me posting > this Terry) > > > Terry "Squeaks" Pulliams Sainted Mothers Coleslaw > > > 3 cups cabbage; shredded finely > 1/3 cup mayonnaise > 1 tablespoon vinegar > 2 teaspoons sugar > 1/2 teaspoon salt > 1/2 teaspoon celery seed > 1 carrot; shredded finely (optional) > > Excepting cabbage, combine all ingredients and let meld overnight. The > following day, toss all ingredients with chilled cabbage. > > Terry "Squeaks" Pulliam Burd > What kind of vinegar? Plain white one? Thank you. |
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Steve Calvin wrote: > Here's the one that I made verbatim (I even *measured* <gasp>) for a > party this summer. Went over well with the guests. I've made it since > and added some sliced onions, garlic, and fresh ground pepper. It it was > pretty tasty like that as well. (I hope that you don't mind me posting > this Terry) > > > Terry "Squeaks" Pulliams Sainted Mothers Coleslaw > > > 3 cups cabbage; shredded finely > 1/3 cup mayonnaise > 1 tablespoon vinegar > 2 teaspoons sugar > 1/2 teaspoon salt > 1/2 teaspoon celery seed > 1 carrot; shredded finely (optional) > > Excepting cabbage, combine all ingredients and let meld overnight. The > following day, toss all ingredients with chilled cabbage. > > Terry "Squeaks" Pulliam Burd > What kind of vinegar? Plain white one? Thank you. |
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Granny Slaw
1 head cabbage 2-3 carrots 2 Granny Smith Apples Dressing Mayo (enough to give a *little* thickness and creaminess) Healthy splashes of cider vinegar Fresh cracked black pepper Kosher Salt a pinch of sugar, if necessary I like to make just enough dressing to lightly coat the slaw, no excess in the bottom of the bowl when fresh made. Dip a pinch of slaw into the dressing to taste test and adjust as needed. The apples usually add enough sugar (for my preference) and adds a second *bite* to complement the vinegar Jason |
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Granny Slaw
1 head cabbage 2-3 carrots 2 Granny Smith Apples Dressing Mayo (enough to give a *little* thickness and creaminess) Healthy splashes of cider vinegar Fresh cracked black pepper Kosher Salt a pinch of sugar, if necessary I like to make just enough dressing to lightly coat the slaw, no excess in the bottom of the bowl when fresh made. Dip a pinch of slaw into the dressing to taste test and adjust as needed. The apples usually add enough sugar (for my preference) and adds a second *bite* to complement the vinegar Jason |
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previously in rfc, "Jason Tinling" > wrote:
> Granny Slaw > > > 1 head cabbage > 2-3 carrots > 2 Granny Smith Apples > > > Dressing > > > Mayo (enough to give a *little* thickness and creaminess) > Healthy splashes of cider vinegar > Fresh cracked black pepper > Kosher Salt > a pinch of sugar, if necessary > > > I like to make just enough dressing to lightly coat the slaw, no excess > in > the bottom of the bowl when fresh made. > > > Dip a pinch of slaw into the dressing to taste test and adjust as > needed. > > > The apples usually add enough sugar (for my preference) and adds a > second > *bite* to complement the vinegar > > Jason > I just made a similar cole slaw tonight with red cabbage, carrots and a local Northern Spy apple which I bought for the first time this week and liked very much. I didn't use cracked pepper, but I did use some celery salt. It's extremely delicious. I've raided the dish several times since I put it in the fridge. I'll probably serve it with hamburgers and caramelized onions (if I can catch one of the guys on their phone to bring home rolls for the burgers!) If I don't reach anyone, I'll probably serve it with chicken and sweet potatoes that I roasted yesterday. I'm hoping for the burgers! -Claudia |
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previously in rfc, "Jason Tinling" > wrote:
> Granny Slaw > > > 1 head cabbage > 2-3 carrots > 2 Granny Smith Apples > > > Dressing > > > Mayo (enough to give a *little* thickness and creaminess) > Healthy splashes of cider vinegar > Fresh cracked black pepper > Kosher Salt > a pinch of sugar, if necessary > > > I like to make just enough dressing to lightly coat the slaw, no excess > in > the bottom of the bowl when fresh made. > > > Dip a pinch of slaw into the dressing to taste test and adjust as > needed. > > > The apples usually add enough sugar (for my preference) and adds a > second > *bite* to complement the vinegar > > Jason > I just made a similar cole slaw tonight with red cabbage, carrots and a local Northern Spy apple which I bought for the first time this week and liked very much. I didn't use cracked pepper, but I did use some celery salt. It's extremely delicious. I've raided the dish several times since I put it in the fridge. I'll probably serve it with hamburgers and caramelized onions (if I can catch one of the guys on their phone to bring home rolls for the burgers!) If I don't reach anyone, I'll probably serve it with chicken and sweet potatoes that I roasted yesterday. I'm hoping for the burgers! -Claudia |
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>Margaret Suran writes:
> > >Steve Calvin wrote: >> Here's the one that I made verbatim (I even *measured* <gasp>) for a >> party this summer. Went over well with the guests. I've made it since >> and added some sliced onions, garlic, and fresh ground pepper. It it was >> pretty tasty like that as well. (I hope that you don't mind me posting >> this Terry) >> >> Terry "Squeaks" Coleslaw >> >> 3 cups cabbage; shredded finely >> 1/3 cup mayonnaise >> 1 tablespoon vinegar >> 2 teaspoons sugar >> 1/2 teaspoon salt >> 1/2 teaspoon celery seed >> 1 carrot; shredded finely (optional) >> >> Excepting cabbage, combine all ingredients and let meld overnight. The >> following day, toss all ingredients with chilled cabbage. > >What kind of vinegar? Plain white one? Plain ordinary white vinegar would work best... but celery seed is very strongly flavored, I think 1/2 tsp is way too much for such a small quantity of cabbage... in fact except for that puny bit of vinegar there's too much of everything for just 3 measly cups cabbage... hardly worth going through the motions for so small an amount... what happens to the other 3/4 of that cabbage? ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Margaret Suran writes:
> > >Steve Calvin wrote: >> Here's the one that I made verbatim (I even *measured* <gasp>) for a >> party this summer. Went over well with the guests. I've made it since >> and added some sliced onions, garlic, and fresh ground pepper. It it was >> pretty tasty like that as well. (I hope that you don't mind me posting >> this Terry) >> >> Terry "Squeaks" Coleslaw >> >> 3 cups cabbage; shredded finely >> 1/3 cup mayonnaise >> 1 tablespoon vinegar >> 2 teaspoons sugar >> 1/2 teaspoon salt >> 1/2 teaspoon celery seed >> 1 carrot; shredded finely (optional) >> >> Excepting cabbage, combine all ingredients and let meld overnight. The >> following day, toss all ingredients with chilled cabbage. > >What kind of vinegar? Plain white one? Plain ordinary white vinegar would work best... but celery seed is very strongly flavored, I think 1/2 tsp is way too much for such a small quantity of cabbage... in fact except for that puny bit of vinegar there's too much of everything for just 3 measly cups cabbage... hardly worth going through the motions for so small an amount... what happens to the other 3/4 of that cabbage? ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
>>Margaret Suran writes: h chilled cabbage. >> >>What kind of vinegar? Plain white one? > > > Plain ordinary white vinegar would work best... but celery seed is very > strongly flavored, I think 1/2 tsp is way too much for such a small quantity of > cabbage... in fact except for that puny bit of vinegar there's too much of > everything for just 3 measly cups cabbage... hardly worth going through the > motions for so small an amount... what happens to the other 3/4 of that > cabbage? > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` According to Terry, yes just plain ol' white vinegar. It really was pretty tasty Shel. As for the leftover cabbage question, I doubled the recipe and it worked. If I had any leftover I like just steamed cabbage with vinegar and fresh ground pepper. Actually, I'll just cut raw cabbage and munch on it for a snack. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
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PENMART01 wrote:
>>Margaret Suran writes: h chilled cabbage. >> >>What kind of vinegar? Plain white one? > > > Plain ordinary white vinegar would work best... but celery seed is very > strongly flavored, I think 1/2 tsp is way too much for such a small quantity of > cabbage... in fact except for that puny bit of vinegar there's too much of > everything for just 3 measly cups cabbage... hardly worth going through the > motions for so small an amount... what happens to the other 3/4 of that > cabbage? > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` According to Terry, yes just plain ol' white vinegar. It really was pretty tasty Shel. As for the leftover cabbage question, I doubled the recipe and it worked. If I had any leftover I like just steamed cabbage with vinegar and fresh ground pepper. Actually, I'll just cut raw cabbage and munch on it for a snack. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
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>Actually, I'll just cut raw cabbage and munch on it for a snack.
> >Steve I do the same... whenever I do a head of cabbage I reserve the tender sweet center portion for me to munch... especially the core. I don't like celery seed in cole slaw, no onion either, yuck. But I like a small bit of diced green bell pepper and curly parsley. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Actually, I'll just cut raw cabbage and munch on it for a snack.
> >Steve I do the same... whenever I do a head of cabbage I reserve the tender sweet center portion for me to munch... especially the core. I don't like celery seed in cole slaw, no onion either, yuck. But I like a small bit of diced green bell pepper and curly parsley. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On 2004-10-22, Randy Stoeckinger > wrote:
> I am looking for a cole slaw recipe. While I prefer a vinegar-sweet base, > I am also interested in any other tried and true recipe. Cabbage-like ruff-age (arf, arf) of your choice. Dressing: high-vin content mustard mayo to make it thick can of crushed pineapple, partially drained ...save juice to adjust dressing... caraway or anise seeds to freak-out complacent tastebuds* make the roughage and dressing separately and combine at last minute as combining the two too soon** will make for limp, soggy, slaw in a couple/three hours. *either have reletively fresh spice seeds or pre-soak. Mummified seeds can break a freakin' tooth, they're so hard! **I met a girl in HongKong with that name, but that's another thread....  nb |
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On Fri, 22 Oct 2004 12:32:20 GMT, "Randy Stoeckinger"
> wrote: >Hello, > I am looking for a cole slaw recipe. While I prefer a vinegar-sweet base, >I am also interested in any other tried and true recipe. This is for a big >party at my work, and I have been asked to make cole slaw...which I haven't >made in over a decade. All recipes will be very much appreciated. Thanks, >Shannon > I like to make it with fresh aioli. Carroway seeds are a nice touch, tossed before the aioli goes in. Rodney Myrvaagnes NYC J36 Gjo/a "Religious wisdom is to wisdom as military music is to music." |
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For a change of pace, try this Asian-influenced slaw: 1/2 a head of cabbage 2 carrots jullienned real thin 1/2 a red bell pepper sliced thin A few scallions sliced thin lengthwise 1/2 cup snow peas, sliced thin lengthwise (jullienned) Mix that up with a dressing made from: 2 tsp wasabi 1 clove garlic 1 tbsp ginger 5 tbsp rice vinegar 2 tbsp sugar 1/2 tsp salt 1 tbsp dark sesame oil 2 tbsp toasted sesame seeds I like the mayo-based slaws, too, but this is just a different taste to offer. Van |
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Sheryl Rosen > wrote in
: > in article Woied.172929$He1.118380@attbi_s01, notbob at > wrote on 10/22/04 9:24 PM: > >> On 2004-10-22, Randy Stoeckinger > >> wrote: >> >>> I am looking for a cole slaw recipe. While I prefer a vinegar-sweet >>> base, I am also interested in any other tried and true recipe. >> > > Well, I usually go with the 2nd Ave Deli recipe for "health salad", > and that was my original plan but I found something at the market > today that screamed out to me and I just had to try it. > > It's Pfeiffer Poppy Seed salad dressing! They had 16 oz bottles on > sale for 99 cents. And the moment I saw it, I thought "that seems > MADE for cole slaw!" I got one of those 1lb bags of Dole Cole Slaw > mixture (it's just finely shredded cabbage and some carrot shreds). > > When I got home, I put about half the bottle (one cup) of dressing > into a big bowl. Added about a 1/4 cup of cider vinegar and about half > that much of corn oil. This thinned out the dressing a little. > I also added a couple teaspoonfuls of Splenda (use sugar if you > prefer) > > Mixed it together and tasted. It seemed a bit dry, so I added about > half a cup more dressing with a few more drops of cider vinegar, and > mixed well. > > Tasted it, it needed pepper, which I added. The result is a slightly > creamy, tart, sweet cole slaw that is really the best I ever tasted! > > So...cup and a half of poppy seed dressing, thinned with about 1/3 cup > cider vinegar and a few tablespoons of oil. Sweetener optional. In a > large bowl. Toss with 1lb of of that cole slaw mixture from the > market. Let sit overnight. > YUM! You might not care for this variation, but adding pineapple tidbits would go nicely with this dressing. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Steve Calvin > wrote in message >...
> Here's the one that I made verbatim (I even *measured* <gasp>) for a > party this summer. Went over well with the guests. I've made it since > and added some sliced onions, garlic, and fresh ground pepper. It it > was pretty tasty like that as well. (I hope that you don't mind me > posting this Terry) > > > Terry "Squeaks" Pulliams Sainted Mothers Coleslaw > > > 3 cups cabbage; shredded finely > 1/3 cup mayonnaise > 1 tablespoon vinegar > 2 teaspoons sugar > 1/2 teaspoon salt > 1/2 teaspoon celery seed > 1 carrot; shredded finely (optional) > > Excepting cabbage, combine all ingredients and let meld overnight. The > following day, toss all ingredients with chilled cabbage. I think this is real secret... to add the cabbage at the last minute. Nothing worse than soggy slaw. Karen |
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"Sheryl Rosen" > wrote in message
... > in article Woied.172929$He1.118380@attbi_s01, notbob at > wrote on 10/22/04 9:24 PM: > > > On 2004-10-22, Randy Stoeckinger > wrote: > > > >> I am looking for a cole slaw recipe. While I prefer a vinegar-sweet base, > >> I am also interested in any other tried and true recipe. > > > > Well, I usually go with the 2nd Ave Deli recipe for "health salad", and that > was my original plan but I found something at the market today that screamed > out to me and I just had to try it. > > It's Pfeiffer Poppy Seed salad dressing! They had 16 oz bottles on sale for > 99 cents. And the moment I saw it, I thought "that seems MADE for cole > slaw!" I got one of those 1lb bags of Dole Cole Slaw mixture (it's just > finely shredded cabbage and some carrot shreds). > <snipped> I am not trying to be offensive but really, the combination of pre-shredded cabbage and bottled dressing seems to me to be a guarantee of mediocre (at best) cole slaw. The freshness of the cabbage is the most important thing, and if you ever make slaw from just-picked farmers' market cabbage you will be amazed at the diifference! I can barely stand slaw from supermarket cabbages. And shredding and "sweating" the cabbage for a few hours makes all the difference, getting rid of excess water. It's worth the extra effort. -- Peter Aitken Remove the crap from my email address before using. |
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"Sheryl Rosen" > wrote in message
... > in article Woied.172929$He1.118380@attbi_s01, notbob at > wrote on 10/22/04 9:24 PM: > > > On 2004-10-22, Randy Stoeckinger > wrote: > > > >> I am looking for a cole slaw recipe. While I prefer a vinegar-sweet base, > >> I am also interested in any other tried and true recipe. > > > > Well, I usually go with the 2nd Ave Deli recipe for "health salad", and that > was my original plan but I found something at the market today that screamed > out to me and I just had to try it. > > It's Pfeiffer Poppy Seed salad dressing! They had 16 oz bottles on sale for > 99 cents. And the moment I saw it, I thought "that seems MADE for cole > slaw!" I got one of those 1lb bags of Dole Cole Slaw mixture (it's just > finely shredded cabbage and some carrot shreds). > <snipped> I am not trying to be offensive but really, the combination of pre-shredded cabbage and bottled dressing seems to me to be a guarantee of mediocre (at best) cole slaw. The freshness of the cabbage is the most important thing, and if you ever make slaw from just-picked farmers' market cabbage you will be amazed at the diifference! I can barely stand slaw from supermarket cabbages. And shredding and "sweating" the cabbage for a few hours makes all the difference, getting rid of excess water. It's worth the extra effort. -- Peter Aitken Remove the crap from my email address before using. |
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Peter Aitken wrote: > I am not trying to be offensive but really, the combination of pre-shredded > cabbage and bottled dressing seems to me to be a guarantee of mediocre (at > best) cole slaw. The freshness of the cabbage is the most important thing, > and if you ever make slaw from just-picked farmers' market cabbage you will > be amazed at the diifference! I can barely stand slaw from supermarket > cabbages. And shredding and "sweating" the cabbage for a few hours makes all > the difference, getting rid of excess water. It's worth the extra effort. > And with as cheap as cabbage can be (10 cents or even less per pound) you can make a very large amount for not very much money...carrots are cheap, too...plus the ingredients for dressing are inexpensive and far superior to anything bottled... -- Best Greg |
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Peter Aitken wrote: > I am not trying to be offensive but really, the combination of pre-shredded > cabbage and bottled dressing seems to me to be a guarantee of mediocre (at > best) cole slaw. The freshness of the cabbage is the most important thing, > and if you ever make slaw from just-picked farmers' market cabbage you will > be amazed at the diifference! I can barely stand slaw from supermarket > cabbages. And shredding and "sweating" the cabbage for a few hours makes all > the difference, getting rid of excess water. It's worth the extra effort. > And with as cheap as cabbage can be (10 cents or even less per pound) you can make a very large amount for not very much money...carrots are cheap, too...plus the ingredients for dressing are inexpensive and far superior to anything bottled... -- Best Greg |
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