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
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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. 

In China all i do is pick the fresh cabbage wash it shred it with a shredded carrots add Chinese sweet mayo a bit of white vinegar. D heat up some strawberry jam mix it in and serve.

Store bought coleslaw(Dole or-----) Original Ranch Dressing "homemade" not bottled and a splash of either Cider or Sherry vinegar S&P to taste and you are good to go.
 
Russ

Diane here's the link:
http://jardinami.blogspot.com/2009/11/walps-wednesdaycreamed-cabbage.html

Thanks for sharing!

Since you highlighted Walp's (in Pennsylvania)...not quite cole slaw but here are some PA Dutch recipes for Chow Chow, Pepper Cabbage and Pepper Relish:

Pepper Relish
1/2 peck (4 qts.) green tomatoes
8 red peppers
2 or more lg. onions
1 pt. vinegar
1 pt. sugar
2 sticks cinnamon
2 tbsp. allspice
2 tbsp. whole cloves 

Put through a food chopper the green tomatoes, peppers and onions. Boil them for 15 minutes, then remove them from heat and add salt. Boil them again for 15 minutes. Drain through a colander. Then add the remaining ingredients. Boil the mixture rapidly, then add 1 tablespoon celery seed. Jar and seal. NOTE: Delicious on sandwiches, hot dogs, beans, etc. As an appetizer - spread crackers with cream cheese and serve with relish.

Chow Chow
1 c. chopped green tomatoes
1 c. chopped bell peppers
1 c. chopped cabbage
1 whole cucumber, chopped
1 c. chopped onions
2 qt. water
1/4 c. salt
1 c. chopped carrots
1 c. chopped green beans
2 tsp. mustard seed
2 tsp. celery seed
2 c. vinegar
2 c. sugar 

Soak tomatoes, peppers, cucumber and onions overnight in water and salt. Drain. Cook carrots and green beans for 10 minutes and drain. Mix all ingredients. Heat to a boil. Pack in jars and seal.

Pepper Cabbage
1 head of cabbage, grated
1/2 green pepper, chopped
1 large carrot, grated
1 cup sugar
1 cup vinegar
1 cup water pinch of salt 

Mix the sugar, vinegar, water and salt together and pour it over the cabbage, pepper and carrot. Mix thoroughly. Tastes best if it can sit in the refrigerator for at least 1 hour.

Simple Coleslaw

Bag of slaw mix
Favorite coleslaw dressing (I like Rudolph's here in MN)
Bacos
Crumbled blue cheese or crumbled feta cheese

Mix together...serve  YUM

I keep the slaw pretty simple:

Chopped red cabbage
50/50 mayo and sour cream
Pickle relish
Finely sliced almonds
Lime juice
Salt and pepper

Mix it all up to your taste.  It's good and crunchy.

Andrea

Here's the KFC recipe from one of those secret knockoff recipe books.  I make this when doing pulled pork.  A lot of people like this slaw, some don't.
 
1/2 cup mayo
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 T lemon juice
1 1/2 T white vinegar
1/2 t salt
1/8 t black pepper
 
Mix first 8 ingredients and beat with whisk until smooth
 
Add:
 
8 cups cabbage
1/4 cup shredded carrots
2 T minced onion
 
Mix well.  Cover and refridgerate for at least 2 hours.
 
Serves 10-12.

I always add a pinch of horseradish to my slaw liquid before mixing with the cabbage- and some paprika- the sweet,smoky kind. Otherwise it's pretty much like the KFC with a little less sugar and no lemon juice. And of course not so much, in the way of quantity, since there are only two of us!

This is somewhat related - I recently had a fish taco -  which I've never eaten before - and it was fantastic - a chunk of grilled fish nestled in a cruncy corn tortilla with what looked to be a slaw made with shredded purple cabbage.  It wasn't overly spicy, but had just a little kick to it which I asked where it came from.  The vendor mentioned he had made a remoulade sauce for the slaw.  There's all kinds of recipes for remoulade and I'm guessing it was a white remoulade made with a mayonaise base, which would make a great cole slaw on it's own.  

I'm not sure of the actually recipe, but a local restaurant serves up a no-mayo coleslaw which is absolutely yummy!  It has an oil/vinegar mix with black pepper. :)

Cole Slaw with Pomegranate

Take half of the cabbage and slice it thinly, then grate the other half on the large holes of a box grater.

The dressing is
Mayo
Raspberry vinegar
sugar
all to taste

Add pomegranate seeds.  For 2 cups of cabbage I'd add about 1/2 cup to 3/4 cup of pomegranate seeds.

The texture of the seeds complements the crunchy cabbage perfectly and the taste and color of the pomegranate really makes this cole slaw spectacular.

This is a great, fruity cole slaw in the summer if you can find pomegranates at that time of year ... or in the Christmas season, makes a perfect, colorful holiday slaw.

Asian Slaw Quick n Easy:
1 Bag Slaw
1 part Rice Wine Vinegar
1 part sugar
touch of sesame seed oil
S&P
mix liquids for dressing and then mix bag of cabbage in. Hold in fridge for couple hours b4 serving
bkk

  Not much to mine. Sweet and simple.

1 large head cabbage julienned, salted and in a strainer
2 large carrots, shredded and soaked 1 hour in ice water

Dressing:
1/2 cup mayo of choice (Helmans)
1/2 cup sour cream
1/8 cup cider vinegar
1/8 cup super fine white sugar
1 tsp. celery seed crushed
1/2 tsp. caraway seed (optional)
fresh ground pepper to taste

Rinse the cabbage and carrots thoroughly and spin or pat dry. Mix dressing and let set one or two hours before dressing the greens.

David O.
 

 

I'm surprised that nobody mentiioned this yet, but like was posted earlier, salt does draw out the moisture. That can be used to your advantage where you can pre-salt the slaw to draw out the liquid, rinse, then add your dressing for a creamy, but undiluted texture. That was a trick that was used in a slaw that I used to love made with a cream based dressing with celery seed. I don't know the recipe, but the slaw was "drawn" with salt b4 hand.

Regarding the KFC clones. Here's a hint. Make the dressing to the recipe BUT substitute the vinegar with tarragon vinegar and the black pepper with white pepper. As for the onion, replace with 1 TBSP dried, minced onion.  Minced,not the flakes.

Yes, it's a hint....hint,hint

What no jalapeno slaw?

Shredded cabbage
Shredded carrot
Chopped jalapeno
Chopped cilantro
Thin shredded onion
Diced Avocado (Optional)

Dressing:
Cider vinegar
Lime juice
Canola oil
Pinch of cumin
Pinch of chili powder
1 Crushed clove of garlic
Salt and pepper

 This is great with BBQ or  fish tacos
Sorry I don't have exact amounts. I cook by sight and taste.

OH, YES, Llulu!
MY Spicy Jalapeno Slaw:
About 12 years ago, I was making cornbeef (as usual) for St. Patrick's Day, and decided to make slaw instead of Brussels sprouts (which, by the way, are very tasty cooked in a reduction of the corned beef stock). I used some bags of a pre-shredded mix, so it had green and red cabbage and shredded carrots. Then a little bit o mayo, vinegar, 4,000 garlic cloves, 4,000 jalapenos, and a bunch (as in "bunch") of cilantro. Well.... maybe not 4,000, but a WHOLE LOT. As usual, I don't have a specific measurement guide, I just give it the ole' "hairy eyeball". (What underground comic is that from? Or is it from something else???) ie.: Like you, "Sorry I don't have exact amounts. I cook by sight and taste."
 
And... THEN... I started working at the Food Emporium here in DullAss, and one day I was feeling puny & not-in-the-mood-to-cook, so I bought some of the "Asian Cole Slaw", & it's been a staple on my shopping list ever since...

"FE" Asian Slaw Ingredients
Napa Cabbage
Carrots
Red Bell Pepper
Snow Peas
Daikon Radish
Green Onions
Jalapeno Peppers
Cilantro
Rice Wine Vinegar
Peanut Oil
Fish Sauce
Sugar
Water
Lime Juice
Sambal Olek

Those are the stated ingredients of this absolutely fabulous slaw; All finely julienned/sliced into a wonderful melange that well accompanies Mexican/Texican/Asian/Southern cuisines of all kinds. I love it HOT so I liberally accentuate it with Asian Chili-Garlic Paste (the NON sugared kind)
CiaoMeOwww! SBQ

I have a slaw dressing that I have used for years. It is quite different and more savory than sweet. Great with Barbecue and Boiled Shrimp. I like to use fresh shredded green cabbage and shredded carrots for color. This recipe is for about 1/2-3/4 head of cabbage, depending on size.

1 cup mayo (I use Hellman's)
1/3 cup whole grain mustard (Zatarains)
1/4 cup poupon mustard
two pinches sugar
1 tbsp. (or more) dried dill
Lots of freshly ground pepper.

Mix well, add to slaw and refrigerate at least 1 hour, 2-3 is better.

Another mayonnaise-less coleslaw recipe can

be found in Martha and Linda Greenlaw's...

 

 

...the latter of "The Hungry Ocean" fame. It's their

Gingered Fruit Slaw recipe and the recipe is as follows:

 
 
Gingered Fruit Slaw
 
2- 8 ounce cans pineapple chunks or tidbits
6 ounces mixed dried fruit, coarsely chopped
2 large carrots, shredded
1 small head green cabbage, shredded (5 or 6 cups)
½ cup chopped walnuts
2 Tablespoons vegetable oil
2 Tablespoons honey
1 Tablespoon fresh lemon juice
½ teaspoon ground ginger
Salt and freshly ground black pepper
 
Drain the pineapple. Reserve 1/3 cup of the juice. Cut the chunks, if using, into small ¼-inch pieces.
 
In a 3-quart, rigid plastic lidded container, layer the pineapple bits, fruit pieces, and carrots. Top with a layer of cabbage and walnuts.
 
In a jar with a tight-fitting lid or similar container, combine the oil, honey, lemon juice, ginger, and reserved pineapple juice. Cover tightly and shake well.
Pour the dressing over the salad without stirring. Cover the slaw and refrigerate for several hours or overnight.
 
Just before serving, toss well. Season to taste with salt and pepper.
 
Serves 4-6.
 
 

I'm making this for Mother's Day tomorrow and

have just assembled the ingredients to store in

the refrigerator as instructed above

 

Will let you know how it turns out. 

 

 

 

I get good complements & request for the recipe when serving this slaw at group meetings.

Make-Ahead Coleslaw  
Original Recipe Yield 20 servings; 1 cup (1/4 lb) servings
 
Ingredients
 
    * 1 large head cabbage, shredded
    * 2 large onions, thinly sliced
    * 2 celery ribs, thinly sliced
    * 2 large carrots, thinly sliced
    * 1 large cucumber, thinly sliced
    * 1 large green pepper, chopped
    * 1 (14.5 ounce) can petite diced tomatoes, drained; or 2 medium fresh diced  
    * 1 teaspoon salt, (to taste)
   * 1/4 teaspoon pepper (to taste)
 
Directions
 
1.       In a large salad bowl, combine the first seven ingredients; set aside. Pour dressing over cabbage mixture and toss to coat. Cover and refrigerate before serving.
 
 

Cole Slaw Dressing

 
addapped from Justin Wilson's slaw recipe.    quanity = 1 QT 
 
Ingredients
 
  3/4 Cup Mayonnaise, (heaping), -Optional           
  2 Med Eggs, Delete if Starting With Mayonnaise           
  2 Tbl Apple Cider Vinegar, Delete if Starting With  Mayonnaise     
  1 Tbl Salt (to taste)               
  1 Tbl Pepper (to taste)                                  
  5 Tbl Juice of lemon, 2 mediums -size lemon              
 1 Cup Olive oil , Blend
 1/3 Cup Yellow mustard (heaping)
 1/3 Cup Ketchup
 2 Tbl Louisiana hot sauce
 3 Tbl Wine vinegar
 2Tbl Lea & Perrins Worcestershire Sauce
 1Tbl Garlic
 2 Tbl Honey
 1/4 Cups Salad Oil Or Corn Oil, Or Top Off Quart Jar & Blend
 
 
Note: If using Mayonnaise delete eggs & Cider Vinegar.
 
Using wide mouth Quart jar and stick blender add first 7 items (eggs to olive oil) and blend thoroughly & thickened.  This makes a basic mayonnaise.   Then add remaining items and blend thoroughly. Top off jar with Olive oil or salad/corn oil.    Taste for salt and pepper and adjust seasonings to taste. Cap and refrigerate.   Use approx. ½ cup per pound of cabbage or 1 cup per medium head of cabbage.
 
 
 

dont know if anyone on here is from new hampshire or not but if there is theres a place around lebanon n.h. called riverside grill that has THE BEST world famos cole slaw !! get that recipe and you would have the holly grail of salw !!

i95


Gingered Fruit Slaw
 
2- 8 ounce cans pineapple chunks or tidbits
6 ounces mixed dried fruit, coarsely chopped
2 large carrots, shredded
1 small head green cabbage, shredded (5 or 6 cups)
½ cup chopped walnuts
2 Tablespoons vegetable oil
2 Tablespoons honey
1 Tablespoon fresh lemon juice
½ teaspoon ground ginger
Salt and freshly ground black pepper
 
Drain the pineapple. Reserve 1/3 cup of the juice. Cut the chunks, if using, into small ¼-inch pieces.
 
In a 3-quart, rigid plastic lidded container, layer the pineapple bits, fruit pieces, and carrots. Top with a layer of cabbage and walnuts.
 
In a jar with a tight-fitting lid or similar container, combine the oil, honey, lemon juice, ginger, and reserved pineapple juice. Cover tightly and shake well.
Pour the dressing over the salad without stirring. Cover the slaw and refrigerate for several hours or overnight.
 
Just before serving, toss well. Season to taste with salt and pepper.
 
Serves 4-6.
 
 

I'm making this for Mother's Day tomorrow and

have just assembled the ingredients to store in

the refrigerator as instructed above

 

Will let you know how it turns out. 

 

 

 

*** FOLLOW-UP ***

 

To paraphrase the Terry Hatcher character in Seinfeld and about the above slaw recipe, "it's

real and it's spectacular." Great crunch and not too sweet. I'd highly recommend.