Cole Slaw hs been neglected!

[Changeling]

I started reading all the posts below on pulled pork, smoked fish, smoked whatever and started breaking out in a sweat because no one said anything about making "Cole Slaw"! Now how would all that pork or fish be without the addition of a great Cole Slaw? I know there are hundreds, but I'm fairly sure that most of us are old enough to know what kind of "SLAW" we like on Barbecue.

Lets hear some of your recipes for a really great SLAW.

[Moonie]

Here in central NC, near Lexington we like our slaw made with the same vinegar based dipping sauce we use on the pulled pork BBQ.

[Changeling]

Here in central NC, near Lexington we like our slaw made with the same vinegar based dipping sauce we use on the pulled pork BBQ.


Well Moonie, not everyone likes there slaw that way, not that I'm knocking it!

[schutzen]

Slaw on barbaque is a tradition in areas where they do not know how to make real barbecue. If you put slaw on barbecue around here, the barbecue cook will be severly offended.

Cole Slaw is a side dish and not a condiment.

Now that we are on the same page:

1 - 1lb bag of cole slaw mix
1/3 bottle of Karft Cole Slaw Dressing
1/3 bottle of Kraft Poppy Seed Dressing
1 Tablespoon of ground horse raddish

mix thourghly and let set for at least 1 hour, serve cold

[Von Gruff]

My wife makes cole slaw that I find almost addictive. There is nothing 'off the shelf' apart from the non-fat cole lsaaw dressing.
finely chopped cabbage, grated carrot, finely sliced red onion, red and green bell peppers, apples or kiwi fruit and saltana's.
This goes with any meal and I prefer it to salad now for summer meals.

Von Gruff.

[nanuk]

..... I know there are hundreds, but I'm fairly sure that most of us are old enough to know what kind of "SLAW" we like on Barbecue.




last time I tried "Slaw" on the barbeque, it just fell through the grates and made a mess.

Now I fry it in a cast iron pan... MMMM...good... even better if you fry some bacon first, cook rice while bacon frying, and add rice and slaw to the bacon grease, dice bacon and toss it back in.

fry it up good and enjoy!

even better if you use "Good" kraut!

[nanuk]

My wife makes cole slaw that I find almost addictive. There is nothing 'off the shelf' apart from the non-fat cole lsaaw dressing.
finely chopped cabbage, grated carrot, finely sliced red onion, red and green bell peppers, apples or kiwi fruit and saltana's.
This goes with any meal and I prefer it to salad now for summer meals.

Von Gruff.


You had me in your grip until you got to the fruit.....

I love a vegetable slaw, but have never been a fan of fruit in my food.

just me I guess.

[Rick N Bama]

Slaw on barbaque is a tradition in areas where they do not know how to make real barbecue. If you put slaw on barbecue around here, the barbecue cook will be severly offended.

Cole Slaw is a side dish and not a condiment.

And everyone that loves good Pulled Pork just said "AMEN"!

Not that Moonlite BBQ has good pulled pork or anything like that:coffee:

Rick

[pmeisel]

Try a little cole slaw on your sloppy joes.....

[Fugowii]

My favorite...

Pennsylvania Dutch Coleslaw

Four (4) Cups of Finely Chopped Cabbage
One (1) Large Stalk of Celery, Chopped
One (1) Small Onion Chopped
Three (3) Tablespoons of Sugar
Two (2) Tablespoons Vinegar
One-Half (1/2) Cup of Mayonnaise or Salad Dressing
Salt and Pepper

Combine Cabbage, Celery, Onion, Sugar, and Vinegar in
a bowl. Cover. Chill until crisp. Toss lightly with Mayonnaise
or Salad Dressing. Season to taste with Salt & Pepper.

[ph4570]

I like slaw. We make it whenever we BBQ. The wife makes one similar to the post above (#10) with homemade dressing using olive oil.

Another excellent use of cabbage -- a few weeks ago we started a 30# batch of sauerkraut. I was done fermenting about a week ago. GOOD STUFF and simple to make. We canned most and left about 2 quarts in the fridge. I love it for breakfast.

[Fugowii]

Another excellent use of cabbage -- a few weeks ago we started a 30# batch of sauerkraut. I was done fermenting about a week ago. GOOD STUFF and simple to make. We canned most and left about 2 quarts in the fridge. I love it for breakfast.

Want to share how you did that?

[ph4570]

I used a 6 gallon food grade bucket that I purchased for brewing beer and followed the recipe in the link below. Very little labor but a few weeks wait.

http://www.wildfermentation.com/resources.php?page=sauerkraut

Kraut you buy in a typical supermarket is not the real deal. It is usually just cabbage processed in vinegar. Kraut from a deli will be the real thing but rather dear.

[wills]

http://image.lehmans.com/lehmans/Images/products/main/820073_2.jpg
http://www.lehmans.com/store/Kitchen___Canning_and_Preserving___Crocks_and_Lids ___Numbered_Stoneware_Crocks___numberedCrocks?Args =

We got this from the Texas Wendish Festival at Serbin
http://wendish.concordia.edu/html/frames.htm
Making SAUERKRAUT at Home;0]
EQUIPMENT
• Kitchen scale.
• Cabbage grater/slicer and large bowl.
• A ceramic crock or food-grade plastic bucket for the fermentation container
• A dinner plate that fits inside the crock.
• A tamping device is helpful, but you may just use your clean hands
• Large jar filled with water or stones to serve as a weight.
• Kitchen towel and big rubber band to use as a cover.
It is best to work with 5 pounds of cabbage at a time. Cabbage heads from the grocery store usually weigh around 2 pounds each, so about 3 heads should produce the 5 pounds of cabbage. The ingredients listed are for each 5 pound batch. If you are going to load a 3 gallon crock, you will need around 12 heads of cabbage, and will process it in 4 loads of 5 pounds each.
INGREDIENTS
• Cabbage (about 12 heads)
• Pickling salt or sea salt (NOT table salt / NOT iodized salt)
PROCEDURE (per 5 lb. Portion)
1.
Remove the outer leaves from the cabbage heads (these tend to stay tough &
leathery). If using a cabbage grater, there is no need to cut up the head. If using a
vegetable grater, you must first cut the heads into halves, and then quarters.
2.
Shred the cabbage into thin shreds about the thickness of a nickel. Stay alert and do not slice your fingers!
3.
Weigh it to get 5 pounds. Accurate weighing insures the correct proportion of cabbage to salt. Place the shredded cabbage in a large container as you shred & weigh.
4.
Sprinkle 3 tablespoons of salt over the shredded cabbage.
5.
Thoroughly distribute the salt throughout the shredded cabbage, working with your (clean)
hands. The salt will cause the cabbage to release water. This is normal.
6.
Transfer the salted shredded cabbage to the fermentation container.
7.
Use a wooden tamper or your (clean) hands to press the shredded cabbage down.
Repeat steps 1 through 7 until the container ic 2/3 to 3/4 full.
8.
Place a dinner plate, that fits in the container, on top of the cabbage. The cabbage should have released enough water to submerge the plate below about a 2 inch layer of liquid If
this layer is less than 2 inches, top with additional water.
9
Weigh down the plate with a large clean rock, or a large jar containing water or stones. The weight is necessary to ensure the layer of liquid brine as protection from the air.
U1o. Place
the crock where the temperature remains around 72°F and it can rest undisturbed for
- at least the next 3 to 4 weeks. Cover the top with a clean kitchen towel, securing it down with a large rubber band or bungee cord.
DAILY CARE OF FERMENTING SAUERKRAUT
Lactic acid fermentation will begin and will continue for the next 3 to 4 weeks. It is a good idea to check the status at least once a day. You should see bubbles emerging, which is normal. This is the carbon dioxide produced by the fermentation process. Your daily inspection is important for at least three reasons: maintenance of liquid level, removal of kahm yeast (also called ‘scum’) that may form, and to ‘burp’ bubbles of gas that do not rise to the surface on their own.
1. Keep the liquid layer level constant by adding brine if necessary. Prepare the brine by adding 1 tablespoon of salt per cup of water.
2. It is not abnormal for kahm yeast to appear in spots on the surface of the liquid. Simply skim it off and discard it. This yeast is cream colored and has a cheesey smell. It can survive only on the surface, but not inside the salty brine. The yeast does no harm to you or the sauerkraut, as long as it is continually removed. However, if left uncontroiled, it can create a medium for molds to grow.
3. With firm pressure and just a slight rocking motion, push downward on the weight to force the release of carbon dioxide bubbles trapped in the middle of the fermenting sauerkraut. (If you had not noticed a smell before, you probably will when doing this, which is normal.) When daily ‘burping’ no longer releases bubbles, you will know that fermentation has fmally ceased.
WHEN FERMENTATION IS COMPLETE
When fermentation is complete after 3 to 4 weeks, there are two disposition options. Either move the finished sauerkraut to a cooler place or ‘can’ it so that it may last indefinitely.
1. If you wish the sauerkraut to remain “alive” for the full benefits of nutrition, vitamin content and digestive aid, move the container to a cooler place, ideally between 46° to 50°F. Remove at a time only what you need for eating, and continue the maintenance until it is eventually all used up.
2. If you wish to preserve and store the sauerkraut in sealed jars, follow the canning procedure described next.
PRESERVING (CANNING) SAUERKRAUT FOR STORAGE
1. Heat the sauerkraut to simmering (185° to 210° F). Do not boil.
2. Pack hot sauerkraut into clean hot jars and cover with hot juice leaving 1/z inch headspace. Adjust jar lids.
3. Process in boiling water bath, 15 minutes for pints, and 20 minutes for quarts. Start timer as soon as hot jars are placed into the actively boiling water.
4. Remove jars from water bath and set upright, several inched apart to cool. Store jars in cool place.

[ph4570]

Wills -- Thanks for the crock link. Pretty reasonable price for the 5 gal unit. I had looked but the ones I found were much more expensive.

[Mk42gunner]

My Grandma made a cole slaw dressing that was quick and easy.

You can mix it in a coffee cup or pint jar if you want to store it.

1. Two heaping table spoons of mayo or miracle whip.

2. 1 Tbs sugar

3. 1 Tbs vinegar

4. milk

mix the first three ingredients, adjust proprotions to your taste. then add milk to get the desired consistency.

I like a little more sugar and vinegar, but this gives a good starting point. It also makes a decent salad dressing for lettuce.

I just wish I had her recipe for sauerkraut, it was the best I have ever eaten.

Robert

[Changeling]

Thanks, I ended up with some pretty good Cole slaw!

I'm editing this because, it was pretty good slaw, but not really GREAT. So I am going to try everyones recipe as time permits, this changes the time a LOT hope you understand! Dam!

[Chihuahua Floyd]

Cabbage hand sliced kinda coarse. Add salt and let set in refriderator for about an hour.
Dressing
1/2 cup buttermilk
2 oz plain yogurt
2 oz mayo (not low fat)
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chopped chives
1/2 teaspoon pepper or more
1 tablespoon sugar

Alternate is a commercial buttermilk ranch dressing and add fresh prepper.

And NEVER it put onto barbeque

[Mumblypeg]

I think KFC makes the best. Wished I knew how they did it. Wife thinks so too.

[Changeling]

I think KFC makes the best. Wished I knew how they did it. Wife thinks so too.


If you really like there slaw do a Google search on " name" coleslaw and you will come up with some clones that are very close!

However it will never be real Cole Slaw, maybe you should try making from a few recipes from the above! You might learn something!:)

[WARD O]

My real good slaw dressing is mixed in a large bowl.

Add some Spin Blend (my favorite) about a half cup (or mayo or miracle whip or salad dressing of your choice)

Add splenda (or suger if you wish) about quarter of a cup and mix the two together well. Use less sweetner for more "tang."

Add cider vinegar - add slowly while mixing until you get to the desired consistency.

Do a taste test now and adjust if necessary. Getting your favorite proportions of the three main ingrediants is the key to this recipe.

Throw in a tablespoon of celery seeds, a handful of craisians and a little salt and pepper.

Mix your dressing about a half an hour before you want to eat and then add the cabbage at the last minute to keep it real crisp.

I really love this stuff - great with grilled foods but even better on a nice fried fish sandwich. By using splenda you can save some calories and make it a little easier on any diabetics.

Ward

[JonB_in_Glencoe]

Cole Slaw dressing

1 part Ranch style dressing,
1 part Maple syrup
1 part red wine vinegar
salt and pepper to taste

BE SURE to add some sliced raw onion with the shreaded cabbage.

another couple of things I add is some roasted seasame seeds and
some roasted and salted sunflower seeds.
Jon

[eka]

1 head cabbage
2 carrots
1/2 large onion

1/2 cup mayo
1/4 cup mustard
2 tsp. vinegar
1 cup sugar
1 tsp. black pepper
1/2 tsp. cayenne pepper

Shred and mix.
Simple and good.

[scrapcan]

Add a little cilantro and a nice hot pepper diced. Makes for some great spicy slaw!

[pipehand]

This one's my favorite.

1 medium cabbage, shredded (about 4 cups)
1 large carrot, grated
10 teaspoons sugar
1 teaspoon salt
1 teaspoon celery seed
2tablespoons vinegar
1/2 cup plus 3 tablespoons of Helmans mayo

Place cabbage and carrot in bowl. Sprinkle with sugar, salt, and celery seed and let stand 5 minutes. mix vinegar and mayo together and spoon over cabbage. Toss to blend. Chill for several hours. Eat.

[Springfield]

I like the above recipe but instead of added sugar I put in some crushed pineapple.