Anyone else enjoy coleslaw?

[gbrown]

I make homemade coleslaw, like mom and grandma made. I eat the store bought stuff, but it ain't the same. Hand cut the cabbage, 1/8 to 1/4 inch, chop a little, shred carrots on hand and shredder, make a sauce, mix. My paternal grandmother didn't really make it, but we had it regularly with the maternal grandmother. I use about 2 lbs of cabbage, one large carrot, 3/4 cup mayonnaise, 1/4 cup apple cider vinegar, 3/4 cup water, sweetener you like (I use 1-1\2 small packs of sweet n low) , 1/2 tsp salt, 1/8 tsp pepper, 1-1/2 tsp garlic powder, 1/2 tsp minced onion, 1/2 tsp celery flakes. Dress it up as you like-- olives, cilantro, pimento, fruit, whatever your taste leads you to.

[JimB..]

For 56 years I did not, but then someone gave me a shredded pork taco with roasted jalapeños and slaw and it was really good. That’s as far as I’ve gone with it.

When you make it does it need to rest for a day or two, or eat it as soon as it’s mixed?

[ourflat]

Yes, both varieties: vinegar or mayonnaise!

Frank

[gbrown]

For 56 years I did not, but then someone gave me a shredded pork taco with roasted jalapeños and slaw and it was really good. That’s as far as I’ve gone with it.

When you make it does it need to rest for a day or two, or eat it as soon as it’s mixed?

That sounds great, may have to try a version in the morning. I make it, let it rest/marinate for about 4 hours, then eat. It's better the next day, all I can say.

[FLINTNFIRE]

One of my favorites , good stuff .

[Buzz Krumhunger]

I love vinegar slaw. The mayonnaise stuff I can do without.

[Lloyd Smale]

only time i eat it is on a pulled pork sandwich and it has to be vinegar based

[farmerjim]

I like both vinegar and mayo. Let it rest for a day after making. For the best slaw the cabbage used must have had at least one lite frost on it.

[Shawlerbrook]

Love it either way, but had some with pineapple and that’s where I draw the line. No pineapple for me.

[Randy Bohannon]

The Blossom in Charleston SC has the best cole slaw dressing I’ve ever had,vinegar based. I make home made ranch dressing(your missing out) for delicious slaw dressing , 2 parts ranch dressing one part seasoned rice wine vinegar and a splash of Siracchi sauce for bit of heat, easy and delicious.

[Stephen Cohen]

I for one could live on the stuff but wife would have me sleeping outside if you catch my drift. Regards Stephen

[owejia]

oh yeah, the vinegar variety with my southern fried fish and the mayo variety with my pulled pork. Wife makes a freezer variety, cabbage is shredded through a blender, easier to chew for old timers.

[echo154]

I'm lazy I use Dole Cole slaw shreds with Marzetti's slaw dressing.....let it sit for a day the scoop it up with stax potato chips.......and AH NO Mr. Cohen I want nothing to do with any drift you have from eating slaw:mrgreen:

[gwpercle]

"Anyone else enjoy coleslaw" ... this thread is Deja Vu All Over Again ...
Do I need to re-post my post from the other thread ... is it Groundhog Day ...
It isn't nice to confuse us older folks . What's going on here ?
Gary

[BJK]

I noticed that too. Maybe a mod' can merge the threads.

[gwpercle]

Never mind merging , I'll post the recipe for Mike Anderson's Restaurant Coleslaw again , I still have it in front of me . Mike wrote it down on a napkin for me .

MIKE ANDERSON'S COLESLAW
DRESSING
1 Tablespoon fresh finely minced garlic
1 1/4 cups Mayonnaise
1/3 cup yellow mustard
3 1/2 Tablespoons sugar
1 Tablespoon black pepper - don't skimp

In a mixing bowl - add all ingredients & mix well .
This makes 2 cups dressing

COLESLAW
15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onion
3/4 cup finely chopped green bell pepper
2 tablespoons (heaping) chopped green onion
2 cups Coleslaw Dressing

In a large mixing bowl toss all the ingredients well . Add dressing and toss again to coat evenly .
Serve immediately .

NOTE: This is the restaurant size recipe , it makes a lot . Cut it in 1/2 or 1/4 for smaller serving.
I like to mix up the dressing recipe , keep it in a jar in the ref'g. and mix up small amounts of coleslaw as needed . It keeps well .

Gary
Recipe is courtsey of Mike Anderson
(#45 LSU) Geaux Tigers