Anonymous
01/30/2012 11:48
Subject: Coleslaw - do you make your own?
PP here - and if you want to eat the slaw right away (rather than cooling it down in fridge - you put the dressing in the freezer for 15 minutes while you are prepping the cabbage. Then after microwaving, dress slaw with the super cold dressing and you are good to go.
Anonymous
01/30/2012 11:46
Subject: Coleslaw - do you make your own?
Cooks Illustrated had a great slaw recipe last year - it was oil based rather than creamy, but I like that. The cool thing was the way they got rid of the extra moisture, rather than letting it sit for an hour. Salt and sugar the cabbage (the full amount of salt and sugar in the recipe) and microwave it for about 30 seconds. The liquid comes out, but the cabbage retains its crunch. Just microwave until it is hot, but not cooked. Drain the liquid and go on with the recipe...really works!
Anonymous
01/28/2012 20:49
Subject: Re:Coleslaw - do you make your own?
Anonymous wrote:I make dressing with , but my family also loves this recipe--excellent with barbecue.
Coleslaw
Salad3 lbs. cabbage, thinly sliced
bell pepper, chopped
½ onion, minced
3-4 ribs celery, chopped
grated carrots for color (optional)
Toss all above ingredients in very large bowl. Then make dressing.
Dressing
1/2 cup sugar
3/4 cup vinegar
3/4 cup vegetable oil
1 tsp. celery seed
1 tsp. salt
Bring to boil and immediately pour over cabbage, etc. The greens will wilt but will re-crisp in the fridge. Best when chilled overnight. When ready to serve, drain salad before putting in serving bowl.
Oops! I meant to say I sometimes make dressing with mayonnaise, but my family loves this recipe as well.
Anonymous
01/28/2012 20:47
Subject: Re:Coleslaw - do you make your own?
I make dressing with , but my family also loves this recipe--excellent with barbecue.
Coleslaw
Salad3 lbs. cabbage, thinly sliced
bell pepper, chopped
½ onion, minced
3-4 ribs celery, chopped
grated carrots for color (optional)
Toss all above ingredients in very large bowl. Then make dressing.
Dressing
1/2 cup sugar
3/4 cup vinegar
3/4 cup vegetable oil
1 tsp. celery seed
1 tsp. salt
Bring to boil and immediately pour over cabbage, etc. The greens will wilt but will re-crisp in the fridge. Best when chilled overnight. When ready to serve, drain salad before putting in serving bowl.
Coleslaw
Salad3 lbs. cabbage, thinly sliced
bell pepper, chopped
½ onion, minced
3-4 ribs celery, chopped
grated carrots for color (optional)
Toss all above ingredients in very large bowl. Then make dressing.
Dressing
1/2 cup sugar
3/4 cup vinegar
3/4 cup vegetable oil
1 tsp. celery seed
1 tsp. salt
Bring to boil and immediately pour over cabbage, etc. The greens will wilt but will re-crisp in the fridge. Best when chilled overnight. When ready to serve, drain salad before putting in serving bowl.
Anonymous
01/28/2012 19:58
Subject: Coleslaw - do you make your own?
Chop half head cabbage.
Salt, let wilt, drain, rinse and spin.
Mince about two T onions, stir into 1/2 c mayo, 1 T mustard, 1-2 T vinegar, 1/4 t honey. Pour over.
But I have loved every type of coleslaw I've ever had!
Salt, let wilt, drain, rinse and spin.
Mince about two T onions, stir into 1/2 c mayo, 1 T mustard, 1-2 T vinegar, 1/4 t honey. Pour over.
But I have loved every type of coleslaw I've ever had!
Anonymous
01/27/2012 00:22
Subject: Re:Coleslaw - do you make your own?
Anonymous wrote: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.
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.
Anonymous
01/27/2012 00:21
Subject: Coleslaw - do you make your own?
Anonymous wrote:I shred my own cabbage and carrots, but the bag stuff is fine.
Mix 3/4 cup mayo, 1/4 cup vinegar (more if you use flavored vinegar), a few shakes of celery seed or celery salt, and as much sugar as you like (start with a teaspoon).
Walla! I make cole slaw all the time.
This is my recipe too. I use splenda sometimes. Tastes great.
Anonymous
01/27/2012 00:19
Subject: Re:Coleslaw - do you make your own?
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.
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.
Anonymous
01/26/2012 22:01
Subject: Re:Coleslaw - do you make your own?
I make my own all the time, but I confess to buying prechopped cabbage and carrots.
If you're making a big batch, try salting the cabbage and leave it in a colander for 30+ minutes. This releases the excess water from the cabbage. You need to rinse it and spin it dry in a salad spinner or with paper towels. Then make your recipe. This way leftovers don't become runny.
If you're making a big batch, try salting the cabbage and leave it in a colander for 30+ minutes. This releases the excess water from the cabbage. You need to rinse it and spin it dry in a salad spinner or with paper towels. Then make your recipe. This way leftovers don't become runny.
Anonymous
01/26/2012 21:21
Subject: Re:Coleslaw - do you make your own?
I chop up my own cabbage, but the bags work, too. I use the recipe from Joy of Cooking, which I think is pretty much the same as PP's- minus the celery seed/salt and plus regular salt. Mix it up and then add it to the cabbage a bit at a time, only use enough to coat (don't drown it) and then give it some time to soak in. It tastes a lot better after it's been sitting in the refrigerator for a few hours.
Anonymous
01/26/2012 19:48
Subject: Coleslaw - do you make your own?
I shred my own cabbage and carrots, but the bag stuff is fine.
Mix 3/4 cup mayo, 1/4 cup vinegar (more if you use flavored vinegar), a few shakes of celery seed or celery salt, and as much sugar as you like (start with a teaspoon).
Walla! I make cole slaw all the time.
Mix 3/4 cup mayo, 1/4 cup vinegar (more if you use flavored vinegar), a few shakes of celery seed or celery salt, and as much sugar as you like (start with a teaspoon).
Walla! I make cole slaw all the time.
Anonymous
01/26/2012 19:30
Subject: Coleslaw - do you make your own?
Making pulled pork sandwiches soon in the new crockpot and want to serve with coleslaw. My husband says I should just buy it but I want to prove him wrong!
Any recipes for a beginner cook - and any shortcuts would be appreciated, for example I'm thinking of just buying the shredded cabbage/slaw mix to start.
Any recipes for a beginner cook - and any shortcuts would be appreciated, for example I'm thinking of just buying the shredded cabbage/slaw mix to start.