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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

Good news, I have some responses. Bad news, you have to put up with a little abuse Big Grin'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 Cool
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.
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.
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.
Hope this helps!

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 Wink
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 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.

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