Coleslaw, shredded, chopped?

Re:Coleslaw, shredded, chopped? (Sundancer7)

Thu, 27 Jan 2011 17:35:43 GMT

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

Re:Coleslaw, shredded, chopped? (ScreenBear)

Thu, 27 Jan 2011 16:29:10 GMT

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

Re:Coleslaw, shredded, chopped? (callmebruce)

Wed, 26 Jan 2011 23:10:52 GMT

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!)

Re:Coleslaw, shredded, chopped? (SassyGritsAL)

Fri, 21 Jan 2011 15:16:32 GMT

Duh, excuse me, I ment once.

Re:Coleslaw, shredded, chopped? (ann peeples)

Fri, 21 Jan 2011 04:25:24 GMT

I think he was kidding, foodbme.

Re:Coleslaw, shredded, chopped? (Foodbme)

Thu, 20 Jan 2011 23:48:51 GMT

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!

Re:Coleslaw, shredded, chopped? (BT)

Thu, 20 Jan 2011 23:04:13 GMT

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.

Re:Coleslaw, shredded, chopped? (SassyGritsAL)

Thu, 20 Jan 2011 17:25:53 GMT

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

Re:Coleslaw, shredded, chopped? (SassyGritsAL)

Thu, 20 Jan 2011 17:24:40 GMT

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!

Re:Coleslaw, shredded, chopped? (SassyGritsAL)

Thu, 20 Jan 2011 17:23:11 GMT

Re:Coleslaw, shredded, chopped? (CCinNJ)

Wed, 19 Jan 2011 23:45:17 GMT

Buttermilk powder also works well in cole slaw.

Re:Coleslaw, shredded, chopped? (ann peeples)

Sun, 16 Jan 2011 09:11:28 GMT

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.

Re:Coleslaw, shredded, chopped? (MellowRoast)

Sun, 16 Jan 2011 09:05:33 GMT

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?

Re:Coleslaw, shredded, chopped? (ann peeples)

Sun, 16 Jan 2011 08:55:35 GMT

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.

Re:Coleslaw, shredded, chopped? (Sundancer7)

Sun, 16 Jan 2011 08:47:57 GMT

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

Re:Coleslaw, shredded, chopped? (MellowRoast)

Sun, 16 Jan 2011 08:15:57 GMT

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

Re:Coleslaw, shredded, chopped? (MellowRoast)

Sun, 16 Jan 2011 08:13:28 GMT

Buck & Vi's

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

That sounds like it would hurt!

Re:Coleslaw, shredded, chopped? (Sundancer7)

Sun, 16 Jan 2011 07:48:48 GMT

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

Re:Coleslaw, shredded, chopped? (Buck & Vi's)

Sat, 15 Jan 2011 20:29:15 GMT

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

Re:Coleslaw, shredded, chopped? (Curbside Grill)

Sat, 27 Nov 2010 14:54:15 GMT

shredded fine on the cabbage. Easier to put on a sandwich,dog or sausage.

Re:Coleslaw, shredded, chopped? (MellowRoast)

Sat, 27 Nov 2010 13:48:40 GMT

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.

Re:Coleslaw, shredded, chopped? (shortchef)

Sat, 27 Nov 2010 10:36:25 GMT

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?

Re:Coleslaw, shredded, chopped? (leethebard)

Sun, 24 Oct 2010 11:11:23 GMT

Chopped fine on a hotdog...shreaded every other way!

Re:Coleslaw, shredded, chopped? (Trask)

Sun, 24 Oct 2010 11:09:00 GMT

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!

Re:Coleslaw, shredded, chopped? (MellowRoast)

Sun, 24 Oct 2010 11:04:42 GMT

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.

Re:Coleslaw, shredded, chopped? (BillyB)

Sun, 24 Oct 2010 08:57:09 GMT

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.....................

Re:Coleslaw, shredded, chopped? (chewingthefat)

Tue, 14 Sep 2010 11:44:07 GMT

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?

Re:Coleslaw, shredded, chopped? (MellowRoast)

Tue, 14 Sep 2010 06:03:44 GMT

CajunKing is right on target with the salt step. Nothing's worse than slaw sitting in a soupy pool of dressing.

Re:Coleslaw, shredded, chopped? (CajunKing)

Tue, 14 Sep 2010 03:14:40 GMT

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

Re:Coleslaw, shredded, chopped? (jeepguy)

Tue, 14 Sep 2010 03:04:03 GMT

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.