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Thread: Cole Slaw.

  1. #1
    Join Date
    May 2001
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    Bennington, Vermont U.S.A.
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    13,864

    Cole Slaw.

    I love cole slaw and have tasted some pretty good versions over the years.

    I love to cook but my cole slaw always tastes so-so. Is there any cole slaw master chefs with some advice and/or trade secrets.

    Tis the season for cole slaw.

  2. #2
    Join Date
    Feb 2001
    Location
    N.E. Iowa
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    314
    I cheat.

    I buy a bag of shredded cabbage and a bottle of Kraft coleslaw dressing, mix it together and let it sit in the fridge a few hours.

    It's easy and I like the taste, especially with BBQ and beer.
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  3. #3
    Join Date
    Sep 2002
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    4,970
    I have been hooked on cole slaw for years. I'm not into the vinigary type .... I like creamy. Now my favorate place I use to eat at that had it was a resterant that was making it with the packaged stuff that they were getting the sauce out of sysco. Looked into it and decided the packages they get it were way to big for me to do anything with. Over the years I have messed with differant mixtures trying to duplicate what the sysco stuff was like but never did perfect it exactly ( good but not perfect ) . Besides with all the half and half or creme ....... wasn't all that health lol


    lighthouse brand isn't bad as a quick backup if you don't have time to make it
    Last edited by dec; 06-07-2011 at 09:29 PM.

  4. #4
    Join Date
    Jun 2000
    Location
    N. W., IN
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    Been making slaw since I was a kid and my favorite for the dressing has always been Henri's Tas-Tee. Also found that a drained can of chunk pineapple makes it even better.

  5. #5
    Join Date
    Mar 2010
    Location
    Missouri
    Posts
    46
    Do you like the Vinegar slaw? if so I have a recipe for you. We smoked 2 whole hogs and made 100 lbs of potato salad and 60 lb of slaw for a American Legion Fund Raiser last weekend. had 85 lbs of Pulled pork, oh and the Baked Beans were amazing if anyone wants the tips email me
    Crego97@yahoo.com

  6. #6
    Join Date
    Feb 2001
    Location
    N.E. Iowa
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    314
    Quote Originally Posted by Ron View Post
    Also found that a drained can of chunk pineapple makes it even better.
    That's the first I've heard of that idea...and it sounds really good! I'll be trying that. Thanks!
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  7. #7
    Join Date
    Dec 2005
    Location
    In the sticks,Northern Idaho
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    From the restaurants I used to own, here you go. Super simple recipe.

    Cabbage, of course. It can be shredded or chopped. A little grated carrot for color. The secret ingredient? Onion! Fine chop half a sweet onion to add in.
    The sauce is really easy too. We never measured, just mix to taste. Start with some mayo, like a cup maybe. Then drizzle in red wine vinegar till you thin it a little. Add fine ground black pepper till it looks right, not too much though. White sugar, you have to add a fair amount to get it to just sweet. Then drizzle more red wine vinegar to get the consistency you want. Don't over thin it, if you do, it won't stick to the slaw. Stir the sauce until the sugar is mixed in well, then pour onto cabbage mixture and seal in a tupperware or similar.It's best if you can let the slaw set in the fridge for at least an hour before serving.
    "The trouble with the world is the stupid are cocksure and the intelligent full of doubt" -Bertrand Russell

  8. #8
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    13,864
    Quote Originally Posted by coolerfixer View Post
    From the restaurants I used to own, here you go. Super simple recipe.

    Cabbage, of course. It can be shredded or chopped. A little grated carrot for color. The secret ingredient? Onion! Fine chop half a sweet onion to add in.
    The sauce is really easy too. We never measured, just mix to taste. Start with some mayo, like a cup maybe. Then drizzle in red wine vinegar till you thin it a little. Add fine ground black pepper till it looks right, not too much though. White sugar, you have to add a fair amount to get it to just sweet. Then drizzle more red wine vinegar to get the consistency you want. Don't over thin it, if you do, it won't stick to the slaw. Stir the sauce until the sugar is mixed in well, then pour onto cabbage mixture and seal in a tupperware or similar.It's best if you can let the slaw set in the fridge for at least an hour before serving.
    Sounds great! I am going to add a little pineapple also.

  9. #9
    Join Date
    Jun 2006
    Posts
    200
    my inlaws make a cole slaw with shredded lettuce,mayo,corn,diced tomato a little onion and little salt . it has to be made to eat because lettuse gets soggy kinda quick . i like it , we joke and call it mexican cole slaw.

  10. #10
    Join Date
    Mar 2006
    Posts
    1,004
    cole slaw mixed with pinto/baked beans is AWSOME

  11. #11
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    Quote Originally Posted by Fabrk8r View Post
    That's the first I've heard of that idea...and it sounds really good! I'll be trying that. Thanks!
    Okay, armed with the 'combined' information from above I tried making coleslaw again.

    It was good butttttttt.......

    What I did was use Kraft Cole Slaw dressing. Shredded cabbage from scratch, crushed pineapple from scratch, minced onion, and shredded carrot.

    It looked a little whimpy so I added some mayo. Let it sit in the refrigerator over night. No rave reviews but at least no one threw it at me.

    I think that the pineapple didn't work with the minced onion. Oh well, "back to the drawing board" as they say.

  12. #12
    Join Date
    Mar 2001
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    1,455
    I don't care for the pineapple variation, altho some folks do,,,,
    One way to outthink people is to make them think you think. They'll think you're not really thinking what you're trying to get them to think you think...........

  13. #13
    Join Date
    Jun 2000
    Location
    N. W., IN
    Posts
    1,017
    I found that crushed pineapple makes it too juicy and that runs around the plate to everything. Drained can of chunk works much better.

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