I am a huge fan of good slaw but can't make it home made to save my life. I've tried bottled Marzetti's and their lite slaw as well as Kraft and they are far too vinegary. Any good recipes for a sweeter slaw out there to go with the ribs?
Dj

dj,
here's one that we are still working on but so far we have gotten good reviews.
the nice thing is that since it isn't mayo based it is a little safer in high heat regions

1/4c olive oil best you can get
2 Tbs white balsamic vinegar
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1 tsp black pepper
1 Tbs sugar and here you can experiment on the sweetness level
1/2 small head of green cabbage
1/2 yellow bell peeper chopped
1/4 red onion fine julienne

just do the standard mix and taste but to me it tastes better on the 2nd day

hope this helps
jack

DJ...

Good news, I have some responses. Bad news, you have to put up with a little abuse

...you've been around long enough, what's the next thing I'm going to say?

Come on...

you know...

Did you use the search function?

Okay, enough ribbing...

I did a search, in the recipe forum only (we do have a recipe forum) and found this:

What's your favorite Slaw Recipe?

Also found:

Cole Slaw Redux

I figured since I gave you a hard time, I'd at least give you two of the links, there were a couple more.

Your Friendly Neighborhood Moderator

OK... This is probably cheating... Do you like KFC cole slaw? Here's a recipe that is soo close that its hard to tell the difference.

http://www.topsecretrecipes.com/recipes/kfcslaw.htm

Try adding some chopped apple to it for some added sweetness.

Ron, I made the TSR recipe last weekend for a small group and they loved it.

The following is also very good. I use a high-quality mustard that's a little sweet and not too strong:

Big Bob Gibson Mustard Slaw

Serves 20
Choose a cabbage with fresh, crisp, firmly packed leaves; the head should be heavy for its size.

2 medium heads green cabbage (about 4 pounds each), cored and shredded
1 large white onion, shredded
1 green bell pepper, seeded, deveined, and shredded
1 large carrot, peeled and shredded
1 large rib celery, shredded
3/4 cup apple-cider vinegar
3/4 cup prepared yellow mustard
1/2 cup ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 1/4 cups sugar, or to taste

1. In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine.

2. In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.

OK, OK,
SmokinOkie, I deserved that. I guess I'm either lazy, dumb, or a combo of both. I truely thought I searched but probably didn't search the right area. It also is, I work so dang many hours that when I get my puter time I'm just plum tuckered out! So the weekly DUH award goes to Dj!

BTW I believe I got robbed on ebay of my $45 that I sent to the guy selling plum, apple, cherry wood. He's had my money for weeks and hasn't sent my wood, Once a week he replies to one of my many emails and tells me he had a bad week and will ship it on Monday. Monday never comes. So gotta find a supply in "W" world or some other supply.

But DJ...

Did we provide you enough slaw recipes

Dj,
Sorry someone laid the screws to ya on the wood. I found something that might interest you.
This site has tons of places to get wood from.
wood
Hope this helps!
Zeb

P.S. I have a recipe for some of the best slaw on this side of the MD(Mason Dixon)line, BUT.... you don't like vinegar and you would have to use that and MY BBQ sauce---and I ain't giving that recipe to anyone

SmokinOkie, Yes I have some to work with now, Thanks
ZebzBBQ, You're a big tease! Not that I don't like vinegar, just that some slaws have the predominate tast of vinegar and it is too strong of taste. Dj

Oh, Thanks for the wood sources

DJ,

Now that's I'd "taken the wood" to you (sorry, Zeb, that damn search function gets the best of me) I'm going to say "Hey, DJ, you're our slow expert, what do you think" since we've now covered this subject.

Thanks Mr. Slaw

Slow expert or slaw expert???????

hahaha,

Sorry. SLAW expert

No slip intended....

I'm trying to finish some ribs, some ABT's and some wings for the SB...

and monitor the forum...

DJ
In todays world we tend to make everything complicated. In my restaurant we use cabbage, salad dressing, carrots and sugar. all mixed to taste. You can't miss with this slaw

Herman

Here's a simple cole slaw recipe that my family keeps asking for.....

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

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

I make a slaw for a pork milanaise that is cold smoked shredded cabbage, mayo, lemon juice, carrots, roasted crushed pineapple and salt to taste.

**roasting the pineapple brings the sugar out and gives it a really nice taste.

Hey, Chef Tom, how about quantities of the various ingredients?

I would just be guessing. I have made it a bunch of times and never used a recipe...

1 head of green cabbage (shredded)
1 small head of red cabbage (shredded)
1 small can of crushed pineapple (crushed)
1 carrot (shredded)
1.5 cups mayo (use to desired texture)
2 tablespoons lemon juice (to taste)
salt to taste

If you cold smoke the cabbage after you shred it, it adds a really nice dimension to the slaw.

Thanks,

You chefs always do it off the top of your head, but the rest of us mere mortals sometimes need a recipe.