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Old 02-27-2013, 06:13 AM   #1
Smokestack Jack
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Cabbage to Cole Slaw

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.
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Old 02-27-2013, 06:16 AM   #2
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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.

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Old 02-27-2013, 06:17 AM   #3
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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
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Old 02-27-2013, 06:18 AM   #4
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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.
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Old 02-27-2013, 06:19 AM   #5
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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.
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"I am the punishment of God. If you had not committed great sins, God would not have sent a punishment like me upon you."
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Old 02-27-2013, 06:27 AM   #6
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Old 02-27-2013, 06:38 AM   #7
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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.
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Old 02-27-2013, 06:38 AM   #8
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Firecracker Coleslaw
Adapted from Simply Shellfish by Leslie Grover Pendleton

½ cup natural rice vinegar (unseasoned)
½ cup canola oil
2 tablespoons Dijon mustard
2 teaspoons sugar
4 cups finely shredded red cabbage
4 cups finely shredded white cabbage
2 red bell peppers, cut into thin slivers
½ cup toasted sliced almonds

In a large bowl, whisk the vinegar together with the oil, mustard and sugar. Just before serving, add the two cabbages, bell pepper and almonds and toss well. Season with fleur de sel and freshly ground black pepper to taste. Serves
six to eight.
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-- H. L. Mencken
"I am the punishment of God. If you had not committed great sins, God would not have sent a punishment like me upon you."
-- Ghengis Khan
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Old 02-27-2013, 11:52 AM   #9
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I'm becoming a fan of asian slaws but I don't have a recipe for you. My mother made some when we were down in January that was really good. I'll try to get it from her.
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Old 02-27-2013, 11:58 AM   #10
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My mom makes one that uses shredded cabbage and dry ramen noodles. You make a dressing of equal parts vinegar and sugar and add the flavor packet from the ramen. The ramen gets broken up into little pieces and then you add a handful of sunflower seeds.
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