Cabbage to Cole Slaw

[Smokestack Jack]

I have this head of cabbage in the fridge for a week now and it needs to be served. Instead of cooking it, I thought about making cole slaw. You guys have any good recipes? The wife is out of town, so this is just for me.

[flipflop]

Cajun Cole Slaw

5 tablespoons mayonnaise, heaping
2 tablespoons yellow mustard, heaping
2 tablespoons olive oil
1 teaspoon garlic salt
juice of 1 lemon
4 each bell peppers, sliced
1 large head cabbage, shredded
1 teaspoon Tobasco
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt, or to taste
freshly ground pepper to taste
2 medium onions, grated
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise.

Add hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper.

Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

[flipflop]

Jewish cole slaw

4 cup shredded cabbage
½ cup grated carrots
1 cup thinly sliced green pepper
¼ cup water
¾ cup cider vinegar
½ cup mayonnaise
1 tablespoon sugar
2 teaspoon salt
¼ teaspoon pepper
½ teaspoon celery seed
¼ teaspoon mustard seed

Toss together the cabbage, carrots and green pepper. Gradually stir the water and vinegar into the mayonnaise. Add the sugar, salt, pepper, celery and mustard seeds. Pour the dressing over the vegetables and toss until well mixed. Chill 30 minutes before serving. Serves 6 to 8.


Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger

[flipflop]

Peach jalapeno coleslaw

1 bag of already shredded cabbage and carrots.

Dressing:
1/4 cup mayo
1/2 cup greek yogurt (or sour cream).
Add lime juice and the zest of one lime
Some salt and pepper.
Mince a jalapeno and add two diced peaches

Jalapeno-ranch coleslaw recipe

• 16-ounce bag slaw mix with purple cabbage and carrots
• ½ cup mayonnaise
• ½ cup sugar
• ¼ cup buttermilk
• 1 tablespoon vinegar
• 1 tablespoon dry ranch dressing mix
• 1 teaspoon minced garlic
• ¼ cup diced jalapeno peppers, pickled
• 2 tablespoons minced red onion
• 2 tablespoons chopped celery
• 2 tablespoons diced red bell pepper
• 2 tablespoons real bacon bits
• 1 tomato, diced
• More bacon bits for garnish, if desired

Instructions: Empty slaw mix into a large bowl. In a separate bowl, combine mayonnaise, sugar, buttermilk, dry ranch dressing mix, and minced garlic. Stir until smooth. Pour over slaw mix. Add diced jalapenos, red onion, celery, red bell pepper, bacon bits, and diced tomato. Toss. Cover and refrigerate for at least two hours. When ready to serve, sprinkle extra bacon bits on top, if desired.

[flipflop]

Classic Creamy Cole Slaw

• 3 Tbsp. heavy cream
• 1 Tbsp. malt vinegar
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 1/2 tsp. celery seed (optional)
• 1 small head green cabbage
• 1 large carrot (optional)
• 1/4 head red cabbage (optional)
• 1/2 red onion (optional)

1. In a very large bowl, combine cream, vinegar, salt, pepper, and celery seed, if you like.
2. Cut the cabbage in half lengthwise, remove the core, and cut cabbage into very fine shreds (you can use a mandolin, if you have one, but a very sharp knife and a steady hand work just fine). Add cabbage to dressing.
3. Peel and grate carrot, if using, and add to cabbage. Shred red cabbage and/or red onion, if using, and add to cabbage.
4. Toss slaw, lifting from the bottom of the mixture to bring the dressing to the top. Keep tossing. It will take awhile to thoroughly combine the ingredients, you want the slaw thoroughly and completely coated with the small amount of dressing.
5. Taste and add more salt and pepper to taste, if you like. Toss again to combine.
6. For a crunchy slaw, serve immediately; for a slightly softer slaw cover and chill for at least 1 hour and up to overnight. Toss again and serve.

[KatDad]

[Smokestack Jack]

Wow, that was quick. Thanks Flip. I'm leaning toward the Cajun cole slaw, with a side order of Tums!

Seriously, that's the kind of recipe I'm looking for. I wanted to get away from the standard classic and Jewish slaws I've had for years.

[grtrx]

if life hands you a cabbage, make coleslaw

[BigJohn]

If life hands you cabbage, see if you can find someone who will trade it for something else... anything else... BLEH.

[grtrx]

Originally Posted by bigjohn

If life hands you cabbage, see if you can find someone who will trade it for something else... anything else... BLEH.

you don't eat much kimchi huih?