Reply to Coleslaw - do you make your own?

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[quote=Anonymous][quote=Anonymous]I often just buy a head of cabbage and a small bag of carrots and push them through the food processor with the slice or shred blade.  It takes almost more time to clean the food processor than it takes to actually shred the cabbage and carrots (you do have to take the time to cut the cabbage into chunks that will fit into the processor and to skin the carrots).

DW does not like mayonnaise, so I often just use Vidalia Onion dressing which I find makes a better cole slaw and one that does not have a problem sitting out.  Without the mayonnaise, it will last much longer.  And then I season to taste with salt, pepper, garlic powder and a touch of paprika.

If I'm in a rush, I too, will use the bagged cabbage, so it takes all of about 45 seconds to whip up a batch of cole slaw and tastes much better than the premade stuff.[/quote]

Oh, just read the PP before me and to keep the cole slaw from getting runny, after I chop the cole slaw in the food processor, I will put it into a dish towel, take the four corners and twist them together and it wrings out excess water from the cabbage.  Then I add the dressing.  If made ahead, some of the dressing will be absorbed into the cabbage like a sponge that was wrung dry.  It gives the salad slightly more flavor from the dressing.[/quote]

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