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Started By
Message
Coleslaw recipe needed
Posted on 1/1/12 at 1:32 pm
Posted on 1/1/12 at 1:32 pm
I need a recipe to make some slaw. Inspiration: think cane's slaw, I love it. All mayonnaisy and creamy....looked online for a recipe with no luck. Heard it was just Kraft slaw dressing, tried that and it wasn't even close.
This post was edited on 1/1/12 at 1:35 pm
6
Posted on 1/1/12 at 1:40 pm to TinyTigerPaws
Posted on 1/1/12 at 1:43 pm to TinyTigerPaws
i like a tart slaw and i keep it simple with Helmans mayo, little bit of vinegar, salt, pepper, garlic powder. sometimes, i dice a little onion in it..
Posted on 1/1/12 at 1:43 pm to jeepfreak
Guess I could give that a whirl. At least it doesn't have peanuts in it like some places.
Posted on 1/1/12 at 1:54 pm to TinyTigerPaws
I think part of the trick to getting a really creamy slaw is to shred the cabbage fine, so the dressing mixes in with it well. If you have big cabbage chunks, no matter what you dress it with, you're going to taste a lot of plain cabbage.
Posted on 1/1/12 at 2:25 pm to TinyTigerPaws
I use this one from spirit of duson
quote:
Here is a great coleslaw to go with it:
* 3-4 cups cabbage and carrot coleslaw mix
* 2 tbsp chopped cilantro
* 3 tbsp mayo
* 2 tbsp lime juice
* 1 ½ tsp sugar
* 1 to 1 ½ tsp finely chopped habanero or serrano pepper
Toss well.
Posted on 1/1/12 at 2:43 pm to yellowfin
Easy peasy...
+
= a nominal coleslaw side anytime.
+
= a nominal coleslaw side anytime.
Posted on 1/1/12 at 3:18 pm to Degas
Tried that before and it was pretty terrible.
I figured to get the cabbage smaller, I'd run it through the shred on my food processor. That worked well until the processor decide to stop turning on.....damn thing had maybe been used 5 times. I took everything apart 5 times and put it back together to make sure it was properly locked, no luck.
I figured to get the cabbage smaller, I'd run it through the shred on my food processor. That worked well until the processor decide to stop turning on.....damn thing had maybe been used 5 times. I took everything apart 5 times and put it back together to make sure it was properly locked, no luck.
Posted on 1/1/12 at 5:56 pm to TinyTigerPaws
I like my cabbage to be a little rustic and rough cut.
I wish I measured things, but I will give it a whirl. I love tart things...can't stand sweet cole slaw.
3/4 Cup Mayo
2 TBSP Apple Cider Vinegar
Pinch Sugar
Tsp salt
Tsp fresh cracked coarse ground pepper
1/2 teaspoon ground coriander.
Whisk the hell out of it to combine. If it's too thick, add a bit more vinegar. Too thin? Add some more mayo or sour cream.
Toss with cabbage and let sit for about an hour in the fridge before serving. If you let the cabbage sit too long it will get watery.
I wish I measured things, but I will give it a whirl. I love tart things...can't stand sweet cole slaw.
3/4 Cup Mayo
2 TBSP Apple Cider Vinegar
Pinch Sugar
Tsp salt
Tsp fresh cracked coarse ground pepper
1/2 teaspoon ground coriander.
Whisk the hell out of it to combine. If it's too thick, add a bit more vinegar. Too thin? Add some more mayo or sour cream.
Toss with cabbage and let sit for about an hour in the fridge before serving. If you let the cabbage sit too long it will get watery.
Posted on 1/2/12 at 2:24 am to TinyTigerPaws
quote:
Guess I could give that a whirl. At least it doesn't have peanuts in it like some places.
I'm not what you might call a "coleslaw aficionado", but the Mike's recipe is one of the best I've ever eaten.
Posted on 1/2/12 at 2:33 pm to TinyTigerPaws
The best ever. Season then mix equal parts mayonnaise and sour cream.
Posted on 1/2/12 at 6:34 pm to TinyTigerPaws
I had some Cane's coleslaw this afternoon, and paid attention to the taste because of this thread. I could very well be wrong, but I think the dressing may have just a hint of mustard in it.
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