coleslaw

[Gillthepainter Profile Website]

Pleeease, no celery - cannot abide the stuff.

Anyway
I simply make it with white cabbage, and carrots. With mayo thinned down with my best evoo.
Nice enough.
No herbs, or onions, or anything else really.

But I see people going mad for this recipe and that recipe.

How do you make yours?

[strictlysalsaclare Profile]

I just make it the classic way, cabbage, carrot, onion and mayo. I have enjoyed it with a few raisins in, and I've heard that the Jamaican way is to add paprika to the mayo.

[Gillthepainter Profile Website]

Ah, paprika would be lovely, Strictly.

I wish I could remember who made an amazing one on TV - female chef.
She received praise-a-mundo, but I cannot recall who it was now.

[Stokey Sue Profile]

For run of the mill coleslaw I don't usually use cabbage, a single cricket ball sized kohlrabi peeled and julienned (Magimix; or grated) and mixed with a smaller volume of similarly cut carrits, mayo thinned down a little with milk, butter milk (best) or yogurt. Then depending on mood I might add apple, celery, onion, dill, walnuts or raisins

The advantage of the kohlrabi is that I don't have to buy a load of cabbage and IMO the made salad keeps better in the fridge

There's no doubt in my mind that if you have one a food processor or mandolin cuts the shreds better than a box grater, more even but also crisper

The best though is Ainsley's Creole Cabbage salad from the Barbeque bible, I get requests for it
This is a version of it, the celery is entirely optional


https://goo.gl/Qx9E2T

I also make simple summer cabbage salad, shredded sweet heart cabbage dressed with a vinegary vinaigrette and caraway (or dill or fennel) seeds, leave to stand at least an hour. Essential with schnitzel but good with most things

[Badger's Mate Profile]

White cabbage, onion, mayo, carrot.

Sometimes I add fennel seeds. Sometimes Mrs B objects.

Variations include red cabbage or kohl rabi. Often I use spring onions. If I make it with red cabbage I don't necessarily use carrot, and often use red onion. It depends what I've got on the plot really.

[mark111757 Profile]

At one time Kentucky fried chicken slaw was top notch (PFK if you are in Canada and in the province of quebec).

Last batch I had state side was dry as in no dressing on. Yuck. Lost serious points with me on that one.

[Joanbunting Profile]

I like to use a mixture of red and red onion and , if I can get them a couple of different coloured carrots I dress it with a small amount of mustardy vinaigrette , add lots of parsley and then finish with mayo.

[Lusciouslush Profile]

I'm not a big fan of mayo in coleslaw & usually use buttermilk like Sue or yoghurt, but I do like a sort of Asian slaw especially if I've got a spice craving - basically whatever veg - red/white cabbage, julienned carrots, peppers, mangetout, beansprouts etc. whatever's in the fridge, & pour over a dressing made with grated ginger & garlic, soy, sesame oil & rice vinegar etc.

[Alexandria Profile]

I prepare my Coleslaw a bit different ..

2 Cups Savoy Cabbage
2 Cups Red Cabbage
1 1 / 2 Cups Fennel
1 large carrot
1 / 4 Cup Mayonnaise
1 / 4 Cup Creme Fraîche ( sour cream is a substitute if you prefer )
1 / 8 Tsp. Sugar in the raw
1/ 4 tsp freshly ground black pepper
salt to taste
1 / 2 tsp. pine nuts ( Toasted Almonds can work too )
a drizzle of Rasberry or Jérez Vinagre
and red green sour apple grated

[Alexandria Profile]

I had tried to re-edit as I had forgotten to put 2 ingredients in my slaw ..

I also add, a drizzle of Rasberry or Jérez Vinagre and red green sour apple grated ..

Truly a nice Slaw ..

[WhitefieldFoodie Profile]

Red cabbage, spring onion, carrot, mayo & sour cream.

I then tart it up depending on what its going with.

With a nice fried fish? Lemon juice and capers.
Lamb koftas? Pomegranate and mint.
Steak? Wholegrain mustard.

I love using it as a base.

[Stokey Sue Profile]

Am I the only person who often finds raw red cabbage a bit tough?

I make coleslaw with it to use up a head of cabbage but it's not my first choice

[Joanbunting Profile]

Am I the only person who often finds raw red cabbage a bit tough?

I make coleslaw with it to use up a head of cabbage but it's not my first choice

It really depends on two things sue. How fresh the cabbage is and how finely it is shredded. I might also add how much of the white leaf rib is included.

[Alexandria Profile]

Definitely, the age of the cabbage, slicing the rib from the leaves and the fineness of the end product are the keys to the success of using red cabbage or Savoy in any slaw ..

[karadekoolaid Profile]

Ditto for Rats and Alexandria. A very sharp knife, a very thin cut and a while "soaking" in the dressing, as far as I`m concerned.
If you can find some Napa cabbage, it makes a lovely addition. I like just a bit of grated onion in mine, but my wife hates the stuff so my Coleslaw is usually just white cabbage and grated carrot, with mayo and a handful of raisins. I do fiddle with the dressing, however. Sometimes I add some sugar, mustard, olive oil and white wine vinegar to the mayo; sometimes. a shaving of fresh ginger. No celery in mine!

[Alexandria Profile]

Karadekoolaide,

Thank you for the seal of approval ..

I have never heard of celery in Cole Slaw however, I use a tiny bit of fennel and matte red splotched green sour apples grated in mine to provide a more complex tasting profile ..

It is quite lovely.

Have a nice evening ..

[Gillthepainter Profile Website]

What super improvements to the slaw.

I love red cabbage, but husband is against - simply because he prefers his red cabbage pickled.
I don't find it tough no.

A couple of nights I added the dijon, apple vinegar, and it improved the side no end.


(just added those 2 ingredients to the recipe, Alexandria
And shortened your excellent link, Sue).

Talking of Ainsley.
I was not much of a fan of his recipes, until I actually got down and tried them from the one book I have.
He really is good.

[kavey Profile Website]

Fascinated to learn about the Jamaican version having paprika as I was going through a phase of paprika addiction when I tried a recipe for a dressing that's made with condensed milk and vinegar, so I added paprika. Loved it so much that it's how I've made it since, though I don't make coleslaw often so that's only been a couple of times.

https://www.kaveyeats.com/2014/04/smoky ... ecipe.html

[Alexandria Profile]

What super improvements to the slaw.

I love red cabbage, but husband is against - simply because he prefers his red cabbage pickled.
I don't find it tough no.

A couple of nights I added the dijon, apple vinegar, and it improved the side no end.


(just added those 2 ingredients to the recipe, Alexandria
And shortened your excellent link, Sue).

Talking of Ainsley.
I was not much of a fan of his recipes, until I actually got down and tried them from the one book I have.
He really is good.

@ Gillthepainter,

Thank you so much for re-editing my Slaw recipe.

I am still a novice around the fórum ..

My suggestion is to lessen the amount of red cabbage and adding more Savoy.

Also, eliminating the ribs of the leaves, is also done in Stuffed Cabbage ..

Otherwise it is nearly indigestible ..

Have a wonderful day ..

[Stokey Sue Profile]

I tried the condensed milk and vinegar dressing, couple of variants

Really didn't like it, not for me