With the start of Official grilling season this weekend I was wondering if anyone has a recipe for creamy coleslaw that they would like to share. I don't like anything real tangy but not too sweet.
My friend makes the most delicious coleslaw . . . by mixing two store-bought dressings: Brianna's Poppy Seed Dressing and Cole Slaw Dressing (not sure if she uses a certain brand). She does it by taste, with a ratio of not quite half to half of each.
I've tried making several different dressing recipes and I'm always disappointed--even with the copycat Kentucky Fried Chicken recipe that is at the copycat website.
I'll be watching this thread to see what recipe others like. For years, I always used my MIL's recipe of 2 Tb sugar, 2 Tb vinegar, and 2 Tb mayo but it never tasted as good as hers.This message has been edited. Last edited by: CA Lori,
Thanks for the reply Lori, I'm going to try your friends and your MIL's...I tried the KFC copycat too and mine wasn't very good...I don't know sometimes mine are too tangy,too sweet,too salty..its tough trying to find a really good one..thats why I posted I figure there are some "great" cooks who might just share a recipe for coleslaw.
Here's a different slaw recipe:
4 cups shredded Cabbage
Red Cabbage, shredded
1/8 cup Cilantro, chopped
1/3 cup Whole Kernel Corn, drained
2 tablespoons Jalepenos, chopped
1/2 cup Onion, chopped
1 tablespoon Green Chiles, chopped
1 cup Cheddar Cheese, shredded
2/3 cup mayonnaise
1/3 cup Sour Cream
dash Chili Powder, optional
Mix all together and chill before serving.
3/4 cup sour cream
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons ranch dressing mix
8 ounces shredded cabbage
3 green apples, cored and diced
3 green onions, thinly sliced
3 celery ribs, chopped
salt and pepper to taste
Whisk sour cream, sugar, cider vinegar, and dressing mix - set aside. Combine remaining ingredients. Stir in dressing. Salt and pepper to taste. Refrigerate at least 30 mintues.
For a creamy colesalw, this is our handsdown favorite -- from the Brookfield Hotel (was in Brookfield, now it's in Abilene!) -- it's an old fashioned coleslaw -- like grandmother would have made -- And I've made it in smaller quantities as well for just the two of us -- just cut the amount of ingredients down.
BROOKFIELD HOTEL COLESLAW
1-1/2 pounds shredded green cabbage
1 tsp. salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream
Place shredded cabbage in covered dish in refrigerator for several hours.
Mix ingredients in order given 30 minutes before serving.
Chill and serve.
View my blog:
I don't have a recipe....I just do it by taste/looks.
some green bell pepper
sugar to taste
And I frequently run my cabbage, pepper, carrot & onion thru my blender. It makes a really fine slaw. As I dump each thing...it goes into a strainer to drain.
Then I get a gallon plastic storage bag & press everything down in the strainer to drain as much water as possible before putting it into a bowl & adding the dressing.
Best if it sits in the fridge a couple hours before serving so the flavors can blend.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
My recipe is almost the same as all of the others but I do add less then a 1/4 cup of pineapple juice to the 1/3 cup of apple vinegar and 2/3 cup of sugar and 1/2 cup of mayo. It should rest awhile for the sugar to dissolve and it should have a nice sweet bite for taste. I also put the cabbage in the fridge with ice water before ready to serve and blot dry and add drained pineapple and mix. Very pretty for hot weather too!
I love coleslaw but rarely taste a really good one, until I tried Marzetti's. I just get a big bag of slaw mix at Sam's, add salt, pepper, and celery seeds. Pour Marzetti's on top and mix well.
Whether You Think You Can Or You Think You Can't..... You're Right - Henry Ford
I agree. Marzetti's is one of the better commercial slaw dressings.
I've always been using distilled vinegar in my dressings. Maybe I should be using cider vinegar?????
Linderhof, is it safe to assume that you use plain old distilled vinegar, too? I like the idea of using whipping cream!
ga Karen, I haven't used Miracle Whip after my MIL introduced me to Best Foods (Hellman's) mayo. I was raised on MW and loved it on my BLT's, but I could never go back to it. I'm too fond of Best Foods mayo now.
Also, I don't like using packaged cole slaw or any other type of packaged salads. I don't trust them for cleanliness. That said, when served, I've never turned done other peoples' packaged salads, and it doesn't seem to have caused me any problems. However, over the years, I do remember that there have been several recalls on packaged salads. This message has been edited. Last edited by: CA Lori,
Prepackaged salads - give them a dunk in a vinegar wash: 1 part vinegar with 4 parts water. I do this with salad greens of any sort ("pre-washed" included) and fruit (even bananas).
Yep, plain old white vinegar. Save the cider or red wine for other uses!
View my blog:
I like Marzetti's also, it is an old fashioned boiled dressing.
If you like a mayo based recipe I like to use a mixture of good quality mayonaise (Hellmans or Kraft), about 1/3 the amount Miracle Whip, 1 tablespoon brown mustard, 1 - 2 tablespoons cider vinegar and about 1/2 tsp celery seed. I like to use sweet salad cube pickles in with mine and will use a little of the pickle juice in place of the vinegar.
Mix together and pour over shredded veggies.This message has been edited. Last edited by: Charming,
Will that vinegar dunk replace a soapy bath on my thick-skinned produce such as: avocados, cantelope, watermelon (never thought to do bananas)? I've been doing that ever since I heard/read it someplace . . . to the great annoyance of my DH. He thinks I'm nuts!This message has been edited. Last edited by: CA Lori,
CA Lori, Yes. Let me go find a website...BRB...
Here's a site that quotes reliable resources:
Well, that was sure interesting. Did you notice this: Don’t open and rewash packaged produce labeled “ready-to-eat,” “washed” or “triple washed.”
Read more: http://www.livestrong.com/arti...-wash/#ixzz1vZ7cmYWl
I wonder why you shouldn't wash it again? I also don't understand why they suggested tap water because I understand there are microbes in our tap water and one should never use that in their eyes or neti pots.
NO! I evidently did not read that far down. Hmmphf. From the FDA. Sorry. I'll continue to wash the prewashed stuff.
What's in the tap water doesn't bother me as long as it's from a reliable source - municipal water that's tested frequently or my own well water. I drink it...
Rinsing in just water would remove sand and stuff. But they recommend thoroughly washing your hands with hot soapy water for 20 seconds. So...you run just water over your vegetables and fruits? Doesn't seem to make much sense to me.
Looked again "residual pesticides." So perhaps rinsing with just water removes that. But what about something nastier like e-coli. Plain water removes microbes. Vinegar wash removes 98% of the bacteria... I'll stick with my vinegar wash.
Just went to the FDA site:
FDA thinks if you wash prewashed stuff, you'll cross-contaminate. The same mentality they use when the tell us not to wash that store bought raw chicken. The American public is too stupid to wash a chicken in the sink, splatter it everywhere, and then wash lettuce in the same sink without cleaning it first.
I have relatives who worked in chicken processing plants. One never ate another store-bought chicken in his entire life. The other told his wife to wash any poultry that she bought. Does that tell you something? They both said that if someone accidently dropped a chicken on the floor and the inspector's back was turned, that chicken went back on the line!
I remember way back when we belonged to this best-left-unnamed club, the cook dropped the prime rib on the floor. He rinsed it off and served it! I know because I was one of several helpers in the kitchen that night.
I would've done the same thing! My floor...my dirt!!
I was gonna say the same thing, Sherry!
[QUOTE]Originally posted by KeepYouInStitches:
Here's a different slaw recipe:
That sounds delicious, I'm going to make that today and serve tomorrow with our Waygu Hamburgers and the Hotdogs Thanks!This message has been edited. Last edited by: Spanish Revival,
We had cole slaw tonight and my husband suggested I add my dressingn recipe on here. I said that I make it up as I go along - and can't give exact measurements. But I do use a bag of cole slaw mix and rinse it well in cold water and dry well - then add 3 chopped up scallions - add olive oil to moisten and some seasoned rice vinegar and salt & pepper. Then, I add one small container of sugar-free lemon yogurt, and about one-third of a can of pineapple tidbits and juice and a drizzle of honey....mix well. This makes a slightly creamy dressing with none of the added fat of mayo or whipping cream...and tang from the rice vinegar and sweetness from the pineapple and pineapple juice and honey. We like it - I've been making it for years - never used bottled dressings anymore - too much salt usually - but also because home-made dressings usually are healthier and taste fresher.
Spanish, I hope you like it!
|Powered by Social Strata|