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I'm a cook and not a Chef as Max is so I tend to go for convenience. Of my slaw recipes this is my wife's preferred.

1 bag of pre cut washed slaw (generally green cabbage and some carrots roughly cut).
1-2 TBS sweet relish (to taste)
2-4 TBS Kraft Slaw dressing (to taste)
2-4 TBS Brianna's Poppy Seed dressing (to taste)
Lawry's Garlic Salt (lightly, to taste)

The amounts on the garlic salt, dressings and relish are approximate, I typically don't measure. We tend to go for a dryer style of slaw. If you want a more creamy style add more of the dressings. The slaw is better after mixed and chilled and will become "wetter" as the salt will draw moisture from the cabbage.
Last edited by mike4258
Depending on the volume, Marzetti on the shelf,or fresh and a couple lb bag of slaw mix is highly thought of by many.You can always tweak to suit.

Leaves more time to get on with cooking bbq .
Most vendors/caterers find that very few folks go to q places to eat the slaw.Often,much of it is tossed out after the event.

Just a thought.

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