In honor of a request in another post (ACARIII)...

What's you favorite slaw recipe?

But, but...I use sugar and celery seed. So I don't get to play...

Hey Cabbage Patch Kids:
Here's what we use. It's from Joy of Cooking, 1976 edition. My wife tweaks it with some lemon juice.

Coleslaw for Barbeque

Combine 1 cup mayo
4 chopped scallions
2 teaspoons vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
optional, add fresh or dried dill

add this mixture to
3 cups shredded cabbage
3 cups greens---or just more cabbage
1 thinly sliced carrot
1/2 green pepper, cut into thin strips

In my humble opinion this is your basic KISS formula. (Know what KISS is?)
There's a tiny bit of sugar in there after all.
Strange how habits get you. My mother used this recipe. I grew up on it. My wife makes it. So, I like it. To the VIRTUAL EXCLUSION OF ALL OTHERS! (Whew. BBQ prejudice. Need therapy here.)
Sorry Andi. Ignore this cole slaw chauvinist. Please post your version.
(And where'd you get oysters this time of year, anyhow?)
Acarriii

Here's mine!!

Though I am a firm believer in Marzetti, sometimes I have cabbage and no Marzetti.

Creamy Coleslaw

3 cup(s) Cabbage
1 small Carrot(s)
1/3 cup Mayonnaise
4 teaspoon(s) Vinegar
2 teaspoon(s) Sugar
1 teaspoon Milk
1/2 teaspoon Salt
1/2 teaspoon Yellow mustard
1/8 teaspoon Pepper
1/8 teaspoon Celery seed

PREPARATION:
Coarsely chop carrots and place in chopper.

Chop until slightly larger than desired size.

Add all other ingredients and chop.

I've been making it for so long, Acariii, that I don't measure. But its medium shredded cabbage, shredded carrots, and a little GRATED onion. The sauce is equal parts vinegar and sugar stirred to dissolve. Then lotza Best Foods mayo, celery seed, one clove minced garlic, S&P. I love cole slaw best as a sandwich topper, especially BBQ pork. Really good on Blue Cheese Stuffed Mooseburgers...

OH! Sorry, Chuck...didn't finish answering you. These are wonderful (The Best) Prince William Sound oysters. A guy comes to town selling them once awhile and stops by my house on the way in. They have large shells, small bodies, and lotza juice. Very sweet. Oysters won't breed up here, so spat is imported from Japan and plantings alternated to have a constant supply. Lucky me!

quote:

. Oysters won't breed up here,

Well, Darlin, our oysters breeeeeeeeeed. Yes'am. But, they are done breeding. So we await the fall season (months with the letter R) when they are fat, and their gonads are depleted. More oyster; less gonads. (hate the summer oysters...such big.....gonads. [dont start])
Now, you can ask brother Tom, but I say Cedar Key oysters are only rivaled by Appalachicola Bay oysters in ALL OF THE USA!!!.(Sea-run, of course.)
I can't wait.
But, you got some moose, I'll get some oysters...............
Yours truly, Acarriii

...and now back to slaw...

Smokerino, you want on-topic? Good idea. So, howsabouta jabber topic, so to speak?

If you do that, I'll promise you two things:

First, I won't ever discuss oysters again.

Second, Most other crustacaens will be off limits, too. (But, not abalone).

Double Lazy - for the good of our forum, apple pie and mom

I never want to impede the right of freeze speech...Fought for 20 years to protect that right.

I just want to put it where it belongs (cause later I have to archive the stuff and how do you archive a post about butts/briskets/poultry/shoes/margaritas/and more) LOL

Hey that's what the "Open" forum is for...it's just that sometimes the side discussions go really strange directions and I can't even follow the topics anymore.

Just the Administrator in me, thanks for the support!

If'n I'm a bein' too bossy, we'll shucks, just tryin' to a do my job.

Uh...I like to put oysters in my cole slaw...

yeah, right.

Be there in Houston and we'll watch you eat your OysterSlaw. LOL

Smokin'

You never know! Was thinking that smoked baby oysters might be great in cole slaw! Sounds pretty good, actually...

I WISH I could be in Houston! Unfortunately that's about a 2000 dollar bill for me. And if I brought my CS? 3000! Boy, that would be fun though, except the heat would probably kill me...or the funny hats, boots, and drawls! LOL!

Ok, you've been waiting with baited breath, so here it tiz:

Jan's 2nd Best Cole Slaw

start with a pound of very finely shredded cabbage (angel hair).

add:

1/2 cup Hellman's Real Mayo (Best Brands on the Left coast.)
1/2 cup red wine vinegar (ok to sub cider vinegar, but pretty common that way)
1/2 cup sugar
2 tsp celery seeds
add scallions to taste

Mix. Cool. Eat.

Most slaw recipes are similar. This one is no exception, yet it's been handed down in our family all the way back to Kunta Rochman.

Why is it called 2nd best? Simply because everyone else here makes the best. Thus, it can't be the best.

Double Lazy

Has anyone ever tried the brocolli slaw?
It's the brocolli stems thinly shredded and mixed with cole slaw dressing. We buy it all shredded and shredded at the Cub here in Minneapolis. My wife and I love the stuff!
Bruce

Bruce, what's the Cub? Never seen the slaw here. What brand? Thanx..

Double Lazy

Ok guys here is the one I like. I have been waiting for someone to post one like this but everyone seems to love mayo. This on your pulled pork sandwich is delicious.

I use all dried spices for this.

1 ts chives
1 ts black pepper or pepercorns
1 ts basil
1 bay leaf
2 ts salt
1 ts dill
1 ts italian seasoning
1 ts cellery seed
1 ts thyme
1 ts onion flakes or powder
1/4-1/3 cup sugar
1/2 cup white vinegar
1/2 cup white balsamic vinegar
red pepper flakes to taste (optional)

Put into a covered pot and boil for 3 min. Then let steep for another 15 min. Then strain out the spices.

Pour over 2 cups cabbage, one medium carrot and half of a red bell pepper. I run these through a food chopper to get a small size that will soak up the flavor.

Refridgerate overnight and stir twice a day. This will actually be better on the third day.

Charlie

This is a fairly standard creamy coleslaw recipe. If you want a "Corky's" version, substitute cider vinegar for the white, add some celery seed and a teaspoon of dijon mustard.

Overnight refrigeration significantly improves the flavor.

1 medium head cabbage, finely chopped
1 medium carrot, grated
2 tablespoons minced onion
2 cloves minced garlic
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup whole milk or half and half
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons lemon juice

That is Best Foods, not Best Brands...Hellmans, East of the Rockies. The ONLY brand my family has used for 3 generations!

Am I the only one on here that likes a hint of horseradish and Tabasco in their slaw? Sausage Man came close with the red pepper flakes, but no horseradish. Just about all the recipes I�ve seen on here would be improved with horseradish. Just a personal opinion you understand�.

OK - Here's my version. Serve it on pulled pork sandwiches or as a side dish.

BBQ COLE SLAW

3 cups chopped red cabbage
3 tbs minced white onion (can substitute scallions)
1 small carrot - grated or thinly sliced
3 tbs cider vinegar
3 tbs mayonnaise
1 tbs dijon mustard
1 tsp worchestershire
1/2 tsp sugar (adjust to taste)
1/4 tsp salt
1/8 tsp celery seed - lightly crushed
Ground black pepper to taste
Dash or 2 of hot sauce (adjust to taste)

Mix everything together in a bowl, cover, and refrigerate for at least 1 hour. Serves 4 as a side.

You guys are way to complicated, my slaw:
cabbage
vinegar
mayo
REAL maple syrup
proportions as to what kind of mood you are in or food you are eating, but I like lots of vinegar in mine.