Coleslaw, shredded, chopped?

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chewingthefat
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Coleslaw, shredded, chopped? - Mon, 09/13/10 5:28 PM
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Personally I don't get the two camps of thought, I fix my Slaw in a large Cuisenart, for the sake of time, to shred it would take twice as long and as soon as you take a mouthfull of shredded and chomp down, it's chopped, As long as the ingredients are exactly the same, what difference does it make? BTW, which do you prefer, or doesn't it make a difference to you?

chewingthefat
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 6:10 PM
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What's your slaw recipe?

Jim2903
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 6:21 PM
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Texture is a huge factor in the overall impact of a dish -- not as much as taste, of course, but it's up there. The initial mouthfeel is going to make a significant impression, and everyone responds differently to different textures. For example, years ago my mother made cole slaw in the food processor. The ingredients were good, it tasted good, but she processed the vegetables too finely and the slaw was less than enjoyable to eat. Personally, I like a courser feel to my slaw, so I guess I'd go for shredded over chopped.

Adjudicator
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 6:39 PM
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Shredded or a very coarse chop for me.

DawnT
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 6:43 PM
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I was buying Gordon's 5lb bags of shredded until several months ago when they switched over to the chopped confetti. After a few hours, the confetti is really limp where the shredded still had some crunchy texture. FWIW, most of the folks seem to prefer the chopped since we switched.
 

MellowRoast
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 7:23 PM
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Actually, if it's for a hot dog, I want it coarsely chopped.  KFC slaw is a perfect example of what I want on a dog, though I'd like it to be a little less sweet.  For most any other purpose, I'll take it either way, chopped or shredded, though I generally prefer a coarse chop.  
 
<message edited by MellowRoast on Tue, 09/14/10 6:08 AM>

EatingTexas
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 7:40 PM
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Chopped. It's just so much more flexible when adding it to other foods like dogs, bbq, burgers, liverwurst subs, pastrami, etc.  Shredded is often to "bulky" for general sandwich use for me.
 
Creamy horseradish bite and you should be able to taste but not necessarily see the onion.
 
I make mine at home but I will confess to grabbing a pint of KFC for sandwiches when I don't have time. I think they fit the description above close enough to use in a pinch.
<message edited by EatingTexas on Mon, 09/13/10 7:52 PM>

Michael Hoffman
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 9:05 PM
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It depends on what I'm having with the cole slaw. If I'm having cole slaw with something I eat with a fork I want it shredded. If I'm having it as a side with something I eat with my hands I want it chopped. I don't want it shredded or chopped ON anything I eat.
 

quijote
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 9:27 PM
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Shredded, but not very long shreds, for me. I don't care for most slaw, though--it's usually pretty dull for my taste.

6star
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Re:Coleslaw, shredded, chopped? - Mon, 09/13/10 11:19 PM
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I prefer shredded/creamy over chopped/vinegary.  (Around here these seem to be the two choices available:  The chopped is usually dressed with a thin vinegar/sugar dressing, while the shredded has a creamier mayo-base dressing.)

boyardee65
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Re:Coleslaw, shredded, chopped? - Tue, 09/14/10 2:51 AM
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 I make shredded at home for the family and they prefer it that way. When putting it on other food like dogs or BBQ, I prefer chopped.
 
  JMHO
 
  David O.

jeepguy
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Re:Coleslaw, shredded, chopped? - Tue, 09/14/10 3:04 AM
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When i'm in SC i usually pick up a large coleslaw at Chick Fil A that lasts a couple of days. It's finely chopped.

CajunKing
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Re:Coleslaw, shredded, chopped? - Tue, 09/14/10 3:14 AM
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Shredded when I made it
 
Tip:  Shred the cabbage then put it in a colander lightly sprinkle salt over the cabbage let colander sit in larger bowl for about an hour, then rinse the cabbage and dress it. 
 
The salt step will draw the water out and make your slaw more flavorful by already removing the water in the cabbage and then no very runny watery slaw

MellowRoast
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Re:Coleslaw, shredded, chopped? - Tue, 09/14/10 6:03 AM
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CajunKing is right on target with the salt step.  Nothing's worse than slaw sitting in a soupy pool of dressing.
<message edited by MellowRoast on Tue, 09/14/10 6:05 AM>

chewingthefat
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Re:Coleslaw, shredded, chopped? - Tue, 09/14/10 11:44 AM
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CajunKing


Shredded when I made it

Tip:  Shred the cabbage then put it in a colander lightly sprinkle salt over the cabbage let colander sit in larger bowl for about an hour, then rinse the cabbage and dress it. 

The salt step will draw the water out and make your slaw more flavorful by already removing the water in the cabbage and then no very runny watery slaw


Nice tip, do you pat the cabbage witha a paper towel to completely dry or doesn't it make any difference?

BillyB
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Re:Coleslaw, shredded, chopped? - Sun, 10/24/10 8:57 AM
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We used Shredded 5lb bags for years, then switched to Dbl chopped. Every part of the country has their own preference, some more sweet some with more vinegar. The perfect balance of Mayo, vinegar and sugar is important.....................

MellowRoast
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Re:Coleslaw, shredded, chopped? - Sun, 10/24/10 11:04 AM
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Chewingthefat:  I'd like to hear CajunKing's response, but I use paper towels to pat it down for excess water before I dress and chill it.  Similar to shaking excess flour off something before you fry it.
<message edited by MellowRoast on Sun, 10/24/10 11:10 AM>

Trask
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Re:Coleslaw, shredded, chopped? - Sun, 10/24/10 11:09 AM
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Lots of good tips here. I like to hand cut my cabbage and a bit of carrot into thin shreds with a large chefs knife & sprinkle with salt then let it rest, rinse, drain well. I sprinkle with a dash of celery seed and add the juice of one fresh lemon instead of vinegar then sugar & real mayo. Mix well & eat the next day!

leethebard
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Re:Coleslaw, shredded, chopped? - Sun, 10/24/10 11:11 AM
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Chopped fine on a hotdog...shreaded every other way!

shortchef
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Re:Coleslaw, shredded, chopped? - Sat, 11/27/10 10:36 AM
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I shred mine, but really it isn't the cut that makes the slaw, it's the dressing. Mine is the mayo-vinegar-sugar one with a little horseradish to kick it up. I do the salt thing to the cabbage, too. Anybody else add horseradish?

MellowRoast
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Re:Coleslaw, shredded, chopped? - Sat, 11/27/10 1:48 PM
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Come to think of it, I also like the coleslaw style that's popular in Birmingham, AL.  Freshly shredded angel hair cabbage served with French or Greek dressing on the side.  Definitely a specialty item and more of green salad.  But it's real good.

Curbside Grill
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Re:Coleslaw, shredded, chopped? - Sat, 11/27/10 2:54 PM
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shredded fine on the cabbage.  Easier to put on a sandwich,dog or sausage.
 

Buck & Vi's
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Re:Coleslaw, shredded, chopped? - Sat, 01/15/11 8:29 PM
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i shred mine with the slicer~!!;>)

Sundancer7
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 7:48 AM
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Mamaw Smith who lives next door always does me a favor by putting the entire head of cabbage in her food processor.  I hate mushy cabbage and the food processor always shreds it very nice.
 
I added lime juice, pepper, some onion, coffee creamer, mayo, sugar and let it age in the frige for several hours.  It gets better as the days go by.  Sometimes I add a bit of horseradish.  That kicks it up a notch.  The coffee creamer makes it even creamier.
 
I do not add salt at the time as I have found that when you add salt, it gets wattery??  I do not know why but I add salt at the time of consumption.
 
Paul E. Smith
knoxville, TN

MellowRoast
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 8:13 AM
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Buck & Vi's


i shred mine with the slicer~!!;>)


That sounds like it would hurt!

MellowRoast
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 8:15 AM
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Sundancer, are you referring to Coffee Mate powder or a liquid?

Sundancer7
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 8:47 AM
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MellowRoast


Sundancer, are you referring to Coffee Mate powder or a liquid?

 
Definately powder.  I have used it each and every time I have made cole slaw.  To me it makes it much cremier.
 
Paul E. Smith
Knoxville, TN


ann peeples
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 8:55 AM
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Its funny, I never really thought about a preference.I go for taste.Its not common to put slaw on anything here in Wisconsin, so shredded or chopped isnt a thought to me. if given a choice put in front of me, I guess I would go with the shredded.

MellowRoast
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 9:05 AM
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Sundancer:  Thanks, that's extremely interesting.  Guess that would work for tater salad, too.
 
Annpeeples:  Are you telling us you don't serve slaw dogs up tharrr?

ann peeples
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Re:Coleslaw, shredded, chopped? - Sun, 01/16/11 9:11 AM
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Rarely, my friend, rarely. My first experience with slaw dogs was in Raleigh, N.C. And my first experience with slaw on bbq pork was in Greensboro.
<message edited by annpeeples on Sun, 01/16/11 9:26 AM>

CCinNJ
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Re:Coleslaw, shredded, chopped? - Wed, 01/19/11 11:45 PM
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Buttermilk powder also works well in cole slaw.

SassyGritsAL
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Re:Coleslaw, shredded, chopped? - Thu, 01/20/11 5:23 PM
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I like mine cousely chooped for a side dish and shredded for slaw dogs. My fav. is red slaw dog slaw - finely shredded cabbage, ketsup, a cap full of vinegar, salt and pepper. This is served at a lot of the local restaurants here. The best to me is at Mullins Restaurant near Five Points.

SassyGritsAL
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Re:Coleslaw, shredded, chopped? - Thu, 01/20/11 5:24 PM
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I like mine cousely chooped for a side dish and shredded for slaw dogs. My fav. is red slaw dog slaw - finely shredded cabbage, ketsup, a cap full of vinegar, salt and pepper. This is served at a lot of the local restaurants here. The best to me is at Mullins Restaurant near Five Points.
 
Most of the barbeque places (Gibsons, Greenbrier) use a finely chopped cabbage w/vinegar base. Great on barbeque sandwiches. I always ask for extra slaw. Yummy!

SassyGritsAL
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Re:Coleslaw, shredded, chopped? - Thu, 01/20/11 5:25 PM
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Don't know wahts going on here. Lately, my posts are posted twice, and I only hit the Post Message button twice.

BT
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Re:Coleslaw, shredded, chopped? - Thu, 01/20/11 11:04 PM
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What i don't get is why you can't shred cabbage in a Cuisinart. I can in the small one I have at home--they sell a variety of disks for the job.

In any case, I like mine fairly finely shredded--like sauerkraut.

Foodbme
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Re:Coleslaw, shredded, chopped? - Thu, 01/20/11 11:48 PM
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SassyGritsAL


Don't know wahts going on here. Lately, my posts are posted twice, and I only hit the Post Message button twice.

If you hit it twice----It'll post Twice! Duh!

ann peeples
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Re:Coleslaw, shredded, chopped? - Fri, 01/21/11 4:25 AM
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I think he was kidding, foodbme.

SassyGritsAL
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Re:Coleslaw, shredded, chopped? - Fri, 01/21/11 3:16 PM
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Duh, excuse me, I ment once.

callmebruce
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Re:Coleslaw, shredded, chopped? - Wed, 01/26/11 11:10 PM
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Coarsely chopped.
 
With good bacon and tasty golden raisins! Heck, anything is a whole lot better with bacon. Let's just skip the slaw completely. But what I made on Monday to go with smoked pork butt is hand cut 1/2 head of savoy cabbage, 2 carrots shredded, 2 celery stalks cut very thin, 2 scallions cut thin. A mayo/milk/lemon juice based dressing. I skipped the bacon as I was having pork. Never a good idea to skip the bacon. (I need a better dressing - mine was a little bland. Off in search of dressings!)

ScreenBear
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Re:Coleslaw, shredded, chopped? - Thu, 01/27/11 4:29 PM
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Medium thick strands, about 3 inches long...hints of red cabbage, slight hint of barely discernible carrot. Just enough mayo to make it moist...don't want no gloppy coleslaw.
  Hey, if I wanted all the fat and calories of a really thick, sloppy coleslaw, I'd just eat French fries and be done with it.  Maybe I'd even put melted cheese on it...and then hook myself up to a peanut oil drip.
 
  The Bear

Sundancer7
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Re:Coleslaw, shredded, chopped? - Thu, 01/27/11 5:35 PM
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There are probably hundreds of difference recipes for your own favorite cole slaw.  We all have our type that we prefer.  Some like it sweet, some like it sour, some likes it tart and some like it a hundred other ways.  No big deal as we will always have our own choice.  For me it is difficult to find a cole slaw besides my own that is pleasing to my palate.  Different states and areas have their own type.  NC has BBQ cole slaw, lotsa places in the NE have a more vinegar taste and the south has a more creamy.  I grew up on creamy and that is what I personally prefer.
 
We are very fortunate on this forum to have so many forlks with a diversity of taste and it is always interesting to hear from them.
 
Paul E. Smith
Knoxville, TN