We just finished picking several things from our garden. One of those things is cabbage, 3 heads! I want to make coleslaw but don't have a recipe. I've looked online but it's hard to know whether or not those recipes are any good, ya know?!
So, what is your favorite coleslaw recipe? If you could share it with me, I'd greatly appreciate it! (And don't say KFC, LOL!)
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Comments: 31
Oh and salt and pepper
http://www.gather.com/viewArticle.action?articleId=281474977302710
Title: Blue Ribbon Coleslaw
Categories: None
Yield: 1 Servings
8 c Shredded white cabbage
2 md Carrots; grated
1/2 c Sliced radishes
3/4 c Mayonnaise
1/2 c White vinegar
1 tb Sugar
1 tb Mustard seeds
1 1/2 ts Black pepper
1 ts Salt
Combine all ingredients in a large bowl, and mix until well-blended. (For
best results, refrigerate for about 2 hours before serving to allow flavors
to blend.) Makes 6 to 8 servings.
Title: Brookville Coleslaw
Categories: None
Yield: 1 Servings
1 1/2 lb Cabbage (large head);
-shredded
3 Carrots; shredded (optional)
-(up to 4)
1 ts Salt
2/3 c Sugar
1 c Whipping cream
1/3 c Vinegar
Mix salt, sugar, whipping cream and vinegar together and add to shredded
cabbage. Let it sit in the refrigerator overnight. The carrots give it some
additional color. Green pepper could also be added [and probably red
cabbage].
Title: Double Cabbage Coleslaw
Categories: None
Yield: 1 Servings
1/3 c Cider vinegar
1/4 c Honey-mustard
2 tb Golden brown sugar
2 ts Celery seeds
1 1/2 ts Pepper
1 ts Salt
1/2 c Mayonnaise
1/2 c Sour cream or plain yogurt
1 md Head green cabbage, shredded
1 md Head red cabbage, shredded
1 bn Green onions, chopped
1/2 c Dried currants
Whisk first 6 ingredients together. Add mayo and sour cream and whisk until
smooth. Add both cabbages, green onions and currants and toss to coat (I'd
use a large bowl here). Cover and refrigerate at least 4 hours.
Title: Sweet & Sour Coleslaw
Categories: None
Yield: 1 Servings
3/4 c Vinegar
6 tb Water
3/4 c Sugar
6 tb Oil
1 lb Shredded cabbage
3/4 ts Pepper; (scant)
2 1/2 ts Celery seed
1/4 c Minced onion
Diced pimento or sweet red
-bell pepper; optional
1 tb (scant) salt
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 - 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!
This coleslaw gets stronger with age, and is best when the dressing is
mixed with the cabbage 1-3 hours before serving.
Title: Tangy Coleslaw
Categories: None
Yield: 10 Servings
1/2 lg Head cabbage; shredded
2 lg Carrots; shredded
1/2 c Green pepper; finely chopped
2 tb Onion; finely chopped
----------------------------------DRESSING----------------------------------
1/4 c Sugar
3 tb Vinegar
2 tb Vegetable oil
1 ts Celery seed
1/2 ts Salt
In a large bowl, combine cabbage, carrots, green pepper and onion. In a jar
with tight-fitting lid, combine dressing ingredients; shake well. Pour over
cabbage mixture and toss. Cover and chill 4 hours before serving.
Title: Waldorf Coleslaw
Categories: None
Yield: 1 Servings
A; (2 1/2-pound) white
; cabbage, cored and
; chopped (about 12
; cups)
4 Granny Smith apples; cut
-into julienne
; strips, plus apple
; slices for garnish
4 Ribs celery; sliced thin
; diagonally
1 1/2 c Walnuts
1/2 c Mayonnaise
1/2 c Plain yogurt
1 tb Dijon-style mustard
3 tb Sugar
1/4 c Vegetable oil
3/4 ts Salt; or to taste
1/4 c Red-wine vinegar
In a very large bowl stir together the cabbage, the apple strips, the
celery, and the walnuts. In a small bowl whisk together the mayonnaise, the
yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until
the dressing is smooth, pour the dressing over the cabbage mixture, and
toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be
made 1 day in advance and kept covered and chilled. Serve the slaw topped
with the apples slices.
Serves 10 to 12.
Top Secret Recipes
version of
KFC Cole Slaw
If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book of "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests here's the killer recipe to clone the world's best slaw.
You need:
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
TRY IT YOU'LL LOVE IT!!
BTW make sure NOT to use a metal bowl or container of any sort to mix and store since the acid in the vinegar and lemon juice might react with the metal.
I usually go by taste, not a recipe.
I use vinegar, crushed anise seeds, mayo and a ton of black pepper.
Not long ago I made a one with all of the above plus regular old yellow mustard. It was a really nice change, but I added a bit too much mustard:)
If I had three nice heads of cabbage I would surely make golumpki or pigs in the blanket with one head.....LOVE THEM TOO!
Cabbage (obviously), white onion, mayonnaise, salt, pepper and sugar. That's it. Start with less of the dressing ingredients than you think you'll need and then taste it. Add as needed (if needed).
Best cole slaw I ever tasted and so simple to make. I won't eat any other.
Go to the produce section. Walk past the bins until you get to the refrigerated section. Look for a sealed bag labeled "cole slaw mix." Then, a shelf up, you should find a little bottle labeled "cole slaw dressing." Take the two home, mix in a large bowl. Chill. Serve.
This brought to mind that my Grandmother Vera used to put crushed pineapple (drained extremely well) in her "cabbage salad"...she never called it coleslaw for some reason and I can remember her using mayo, salt, pepper and little sugar...the amount depending on the size bowl she was making. She didn't use onion or carrots or vinegar....and even though it sounds sweet...it really wasn't at all.....it was GOOD!
I like it too and I think I may try grandma's recipe first, then the KFC recipe.