cole slaw redux

Some of the best slaw I have found is available at Sams Club, and is relativly cheap! A quart for about 3 bucks. It has a slight horseradish taste and goes very well on pulled pork sadnwiches. Im not a Sams member and have to get others to buy it for me.

bob

Picked this up on the site,do a search for cole slaw you get a lot of results.I like this one cause you can make it ahead and refrigerate.Pour it on cabbage about 3 hrs before serving.

Tom

1/2 cup white vinegar
1/3 cup sugar
1 1/2 cups mayonnaise
1Tbs celery seed
s & p to taste

ok bbq,
here goes but if you see 2 greyhounds don't let her know i told you.
1/4c olive oil
2 T white balsamic vinegar
1/2 tsp oregano
1/2 tsp basil
1 tsp salt kosher
1 tsp black pepper frsh ground
1 tsp sugar granulated
1/2 small head cabbage julienee
1 carrot grated
1/2 bell pepper fine dice
1/4 red onion juliene

mix and let sit at least one hour
keeps one day
hope this helps
jack
2 Greyhounds....SMOKIN!!!!
oh measurements were for dried herbs. frswh are great if you can get them. have fun playing with this. noticed you were in philly. gotta ask genos or the other guy and cheeze whiz or wit out???

Bodacious,

Here is one that is a little different that I really like once in awhile.

1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons white balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh cilantro
1 tablespoon brown sugar
3 small serrano chilies, seeded, minced
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 (16) ounce package classic coleslaw mix
1 yellow bell pepper, chopped

Combine first 11 ingredients. Toss coleslaw mix and bell pepper. Refrigerate up to 4 hours.

This is called "Haitian Coleslaw" and credit goes to Byerly's Grocery Store and was printed in their March 2002 monthly magazine.

I hope you enjoy it.

quote:

Originally posted by prisonchef313:
[qb] noticed you were in philly. gotta ask genos or the other guy and cheeze whiz or wit out??? [/qb]

NEITHER!!! YUCK! Actually I know at least 10 better places. Cheese whiz does not belong on a cheesesteak, PERIOD.

Those places are only for tourists and 3AM, when nothing else is open.

I don't have a recipe but here are the ingredients.
The slaw that I have been making lately has

Slaw Mix (Cabbage and Carrot)
Mayo
Sour Cream (Just a little)
Horseradish
Cider Vinegar
Dry Mustard (Just a dash)
Sugar
Salt and White Pepper (to keep the slaw from looking dirty)

My manager made a slaw the other day where she backed off on the sugar increased the sour cream and added dried onion flakes. It was a very good savory slaw not sweet at all.

I saw a post on another thread for red slaw I believe from NC. Can't remember what the post heading was though.

O.k - this is cheating, but I buy the preshredded cabage packages, I take one package and add 1/3 to 1/2 a jar of Marie's Dressing, but I add about a third cup of apple cider vinegar to make it more tart, a tblspoon of extra celery seed, ground whit or black pepper, and some horsh radish or prepared horshradish spread to ..yes- to kick it up a notch. Everyone loves it. its easy, it goes great on pulled pork sandwiches. Best if aged for a few hours.

not that exotic I'm afraid, but hey- its cole slaw.
Zacher

I use more-or-less the recipe from The Lady and Sons in Savannah, GA:

1/2 cabbage
Shred on a 4-sided grater, most with the slicer side and some with the coarse grater side
1 carrot
Grate on the medium grater side
1/2 green pepper
Chop into bits with a knife, no luck with grater

Mix in
1/2 cup Duke's mayonnaise
1 tsp sugar
1/2 tsp salt
1 tsp white vinegar
1/2 tsp lemon juice
several grinds black pepper

Chill for at least 6 hours.

Butter milk is another ingredient in cole slaw that can really make a difference.