cole slaw any good recipes

help need a simple but good slaw recipe

Here's a few I use when I throw my pig roast:



Corky's Cole Slaw

1 medium head of green cabbage; shredded
2 medium carrots; grated
1 green pepper; finely diced
2 tablespoon onion; grated
2 cup mayonnaise
3/4 cup sugar
1/4 cup dijon mustard
1/4 cup cider vinegar
2 tablespoon celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
1/4 cup franks or texas pete hot sauce; optional

Mix vegetables in a bowl. Mix remaining ingredients in another. Mix toget
her and toss well. Cover and refrigerate 3-4 hours.

(yes Corkys in Memphis)



Piedmont-Style Coleslaw

1 medium head of cabbage
1/2 cup apple cider vinegar
1/2 cup sugar
2/3 cup ketchup
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon texas pete hot sauce

Remove outer leaves and core from cabbage. Cut head in half and grate coars
ely so that cabbage bits are about the size of BB's. In a small mixing bowl
, combine other ingredients and mix until well blended. Pour mixture over c
abbage, and stir until well blended. Chill for one hour before serving.


There is also a horseradish one I use, but I can't seem to find it right now.

That Corky's recepie is my standard bearer.

For my coleslaw, I put horseradish sauce and crushed pineapple in mine, along with mayo, vinegar, shredded carrots, onion and green bell pepper.. I like mine a bit on the tart side, but with that hint of sweet....

Wow, all the sugar. I'll confess that I'm plain, but with me it's just a big bowl of shredded cabbage and carrots, 1/2 cup mayo, few tbs of vinegar (white or cider), 1 tbs sugar, 2 tbs milk, celery seed and celery salt.

I don't like it sweet or with a lot of dressing.

I remember going to a cafeteria and getting a pineapple chunk in mine, it was like WT-? Hey, not bad.

Here is my family's favorite:


Slaw:
1/2 head cabbage, finely shredded
1 large apple, diced

Dressing:
1/2 c. mayo
2 T. sugar
2 T. vinegar
Salt and Pepper to taste

Combine Dressing ingredients until well blended, pour over cabbage and apples. Chill and serve.

Enjoy!

Here is my family's favorite:


Slaw:
1/2 head cabbage, finely shredded
1 large apple, diced

Dressing:
1/2 c. mayo
2 T. sugar
2 T. vinegar
Salt and Pepper to taste

Combine Dressing ingredients until well blended, pour over cabbage and apples. Chill and serve.

Enjoy!

Here is an unusual, but very good, recipe from Danny Gaulden.

Danny Gaulden's Old South Slaw Dressing

2 tablespoons salad oil
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic

Even though we use a modified Corky's slaw dressing at the restaurant, there's one I like better. Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking goes on down there.Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing. If you apply too much, it does't just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don't let the simplicity fool you. I've always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don't let the looks of it fool you. Just try it and let me know what you think.

Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 2 people. Adjust accordingly.


Vinegar Cole Slaw:

1/2 head of green cabbage, course chopped
1/2 head of red cabbage, course chopped
1 small bell pepper, finely chopped
1 small sweet onions, finely chopped
2 carrots, grated
.
Dressing:
1 cup sugar
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
1/2 cup water

PREPARATION:

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a bowl combine remaining ingredients, I use a hand mixer to blend. Pour over cabbage, stir in. Refrigerate for at least eight hours, I usually go for 24 hours.

John

I don't remember exactly how we made it, but I do remember adding a little of the water from the Jalapenos and same from the dill pickle bucket...

If you don't like all that sugar add grated apples to taste. It's a perfect marrige with the cabbage. Chow Jim

A simple slaw with grilled salmon is to use whichever slaw in a bag you like(angel hair, broocli slaw, traditional, etc) and use a good bottled ginger dressing. Yes, it is still kind of sweet, but makes for a nice change, good with grilled foods. I like to add radishes, onins, sometimes cukes, too.

Here’s another one.

Sour Cream Cole Slaw

1 cup Dairy sour cream
2 tablespoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Celery Seed
2 tablespoons White Vinegar
1 tablespoon Mayonnaise
6 cups Finely shredded cabbage
Blend together sour cream, sugar, salt, pepper, vinegar, mayonnaise, and celery seed. Refrigerate 24 hours to let the celery seed kick in then stir into cabbage. Back into the reefer for 30-45 minutes before chow time, makes 4-6 servings.

John

Thanks John - I love slaw, and since I like KFC knock-offs vs. vinegar slaws (except for certain sandwiches), I will try this next time I hit the grocery and pick up the cabbage, but will likely add a little more heat.

Casper

P.S. Since I haven't hand written anything other then a grocery list for years... I really should start using the spell check

both my favorite slaws are very simple.. both are non mayo based... and both involved already bagged slaw mix and your favorite bottled dressing..let marinate for several hours and voila! I like asian dressing or italian dressing in my slaw.

My wife makes it with equal parts mayo and sour cream, and 1-2 cans (depending on her taste and mood at the time) of crushed pineapple, along w/ the juice. It's different than traditional slaw, but it grows on you.

QUESTION: Assuming I finally get a cole slaw recipe right and I decide to regularly make and keep a batch of the stuff in the fridge. How many days will it keep?
The Bear

Screenbear, my coleslaw often will last a week. I suggest you do not use salt in the mixture until you consume. The reason I say that is that I have noticed that if I salt when I prepare, it goes downhill pretty quick.

I make coleslaw so often that I no longer measure it and it turns out well for me. I usually only use a half a head of cabbage at a time. I chop it pretty small, add the amount of mayo that I like, sugar that I like, lime juice of vinegar that I like (note that it does not take a lot of lime juice of vinegar to please me. Pepper to taste and to make it creamy, I add a coffee creamer and I dice a small amount of onion.

I let it chill in the frige for a couple of hours. I cover it because the onion will stink up the frige and makes the wife mad.

Coleslaw is almost a staple with me.

Paul E. Smith
Knoxville, TN

Kentucky Fried Chicken (KFC) cole slaw. sprinkle on some pepper and you're done.

quote:

Originally posted by Sundancer7

Screenbear, my coleslaw often will last a week. I suggest you do not use salt in the mixture until you consume. The reason I say that is that I have noticed that if I salt when I prepare, it goes downhill pretty quick.

I make coleslaw so often that I no longer measure it and it turns out well for me. I usually only use a half a head of cabbage at a time. I chop it pretty small, add the amount of mayo that I like, sugar that I like, lime juice of vinegar that I like (note that it does not take a lot of lime juice of vinegar to please me. Pepper to taste and to make it creamy, I add a coffee creamer and I dice a small amount of onion.

I let it chill in the frige for a couple of hours. I cover it because the onion will stink up the frige and makes the wife mad.

Coleslaw is almost a staple with me.

Paul E. Smith
Knoxville, TN

It goes downhill quickly when you salt it up front because the salt draws moisture out of the cabbage, making it "soupy" and "waterlogged".

I make a basic cole slaw with the recipe on the bag of shredded coleslaw mix I find at the produce dept, I just add 1/2 cup golden raisins, 1/4 cup sugar, and 1 can drained crushed pineapple in heavy syrup and 1 cup Hellmanns Mayo. Let this chill overnight. Its a sweet salad.

Not really able to get an answer of my slaw question from my original sign in to this site.
Stubbys Hickory Pit BBQ in Hot Springs, AR....back in the early 70's at the old location, they had mouth watering cole slaw that I would eat nearly every day. I went there again many years later and found the store to have pre-packaged run-of-the-mill slaw. I have been searching ever since for the recipe. Their slaw was tart, tangy, sweet, sour and absolutely mouth watering......Why can't I find someone with a recipe like that now????? I'm not asking much.....just for some way for me to enjoy that slaw. The current owners of Stubbys apparently dont have a clue what I am talking about so hope that someone here does. If you do please contact me directly (instead of the roadfood site at: whizzz@aol.com
I'm really not asking for much folks....just someone else in this world that might remember the old Stubbys slaw.
Thank you and happy new year.
Dan

This Slaw is from a previous post. I made it and found it to be one of the best ever.
I made some minor adjustments. http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23657

WVCitySlicker
Junior Burger



12 Posts
Posted - 11/28/2007 : 02:48:33
--------------------------------------------------------------------------------




MR. C's FAMOUS YELLOW SLAW (copycat)

2 1/2 to 3 lb head of cabbage, shredded fine (squeeze out excess juice if too moist).
3/4 cup white granulated sugar
1/4 cup honey
1/2 cup plus 1 Tablespoon apple cider vinegar
1/4 cup plus 2 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1 teaspoon white pepper

Let set overnight in refregerator

The hot dog sauce recipe was give to me by a lady that ran a bar and grill in 50's and 60's in Kanawha City (East Charleston,WV)

The slaw recipe I duplicated through trial and error, it was used by Mr C's. Hotdogs located in North Charleston, downtown Charleston and Kanawha City (East Charleston, WV), it is also the same type of slaw that was used by The Dairy Post located in Marmet, WV

ENJOY THE RECIPES
















Russ Jackson
Cheeseburger



128 Posts
Posted - 12/08/2007 : 16:07:06
--------------------------------------------------------------------------------

The Cole Slaw recipe is fantastic.I put a little salt on the shredded cabbage to draw out some moisture and let it sit in a colinder for about an hour. I also used some raw course light brown cane sugar instead of the white granulated. And finally I added a teaspoon of dried Jalapeno peppers for some heat. Great recipe was excellent on some grilled Koegles hot dogs without any sauce. Guests loved it as a side dish also. Thanks alot it is now in my recipe book. Best sweet slaw recipe I have seen! Russ

Boy, hasn't anyone here ever heard of Marzetti slaw dressing?

quote:

Originally posted by Michael Hoffman

Boy, hasn't anyone here ever heard of Marzetti slaw dressing?

---

It's the only way we make slaw. pb

A man after my own heart.

Happy New Year.

I'm looking for a recipe for creamed cabbage, served at Walp's restaurant in Allentown, PA. I haven't had it for years and I dearly love it. My folks were from Allentown (Allentown High, Class of '26) and I spent many a summer vacation at my grandmother's house at 4th and Walnut Streets). Can anybody help?

Jo-Ellen Sharfman Lorino

quote:

Originally posted by Michael Hoffman

Boy, hasn't anyone here ever heard of Marzetti slaw dressing?

I prefer Marie's myself. Whenever I make it for a crowd someone always asks me about it and is so happy to hear that it is something that they can just buy at the store.

quote:

Originally posted by Catracks

Wow, all the sugar. I'll confess that I'm plain, but with me it's just a big bowl of shredded cabbage and carrots, 1/2 cup mayo, few tbs of vinegar (white or cider), 1 tbs sugar, 2 tbs milk, celery seed and celery salt.

I don't like it sweet or with a lot of dressing.

I remember going to a cafeteria and getting a pineapple chunk in mine, it was like WT-? Hey, not bad.

I usually drain the pineapple really good, so that its not so sweet.
But the combo of the green bell pepper and pineapple from my recipe is just so good.

quote:

Originally posted by Michael Hoffman

Boy, hasn't anyone here ever heard of Marzetti slaw dressing?

It is the best......(next to mine)

I can get that recipe for you.  I have the Walp's Cookbook.  They sold them when they were closing.  I post a blog on blogspot  and every Wednesday I feature a recipe from the cookbook.  I will post that one tomorrow.  Here is the link;http://www.jardinami.blogspot.com   This link doesn't seem to work, but if you copy and paste to your browser it works.

Diane Dunwell-Hoffman, formerly of Alpha, NJ.