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Post by gmcwife1 on Jul 14, 2014 5:04:34 GMT
I'm not a huge fan of coleslaw, but dh is and I do like a few I've tasted. Do you have a favorite recipe I can try?
Thank you!
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61redhead
Full Member
Refupea #1938
Posts: 456
Location: South Carolina
Jun 28, 2014 11:27:52 GMT
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Post by 61redhead on Jul 14, 2014 13:41:32 GMT
My family has a rather unusual coleslaw recipe that originated in the NC BBQ restaurants. A lot of people are put off when they first see it, as it is PINK, but it is oh so yummy! We eat it on BBQ/pulled pork sandwiches, ham sandwiches, hot dogs, and sometimes, just with a fork! Let me know if you'd like to try it.
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Post by gmcwife1 on Jul 14, 2014 23:43:35 GMT
My family has a rather unusual coleslaw recipe that originated in the NC BBQ restaurants. A lot of people are put off when they first see it, as it is PINK, but it is oh so yummy! We eat it on BBQ/pulled pork sandwiches, ham sandwiches, hot dogs, and sometimes, just with a fork! Let me know if you'd like to try it. I would love to try it if you wouldn't mind sharing the recipe! Thank you! |
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Post by brookeq on Jul 15, 2014 1:54:58 GMT
I just had this coleslaw the other day and really liked it. I don't normally like coleslaw either. The picture is not too great. It looked great when my mom made it. coleslaw recipe |
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61redhead
Full Member
Refupea #1938
Posts: 456
Location: South Carolina
Jun 28, 2014 11:27:52 GMT
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Post by 61redhead on Jul 15, 2014 11:45:41 GMT
Pink Slaw (AKA Bar-B-Que Slaw)
Ingredients
8 cups grated cabbage
1 cups grated carrots
1 cups sweet pickle relish
1 1/2 cups mayonnaise
1 1/2 cups ketchup
1 small jar pimiento
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 tablespoons prepared mustard
several shakes of your favorite hot sauce (I use Texas Pete)
I usually do only 1/2 the recipe unless I am making it to take to a cookout/pot luck/etc.
Also, I chop my cabbage and carrots in the blender, as I like a fine texture.
I just cut the cabbage/carrots into chunks and put it in the blender with a
lot of water. Pulse it a few times till it it's all chopped up, then pour it into
a colander to drain off the water.
This slaw has a bit of a bite to it, but you can control it by adjusting the amount of
cayenne pepper and hot sauce you use. Tastes better after sitting in the fridge overnight.
If you try it, let me know what you think. It's different -- tangy with bit of bite. Enjoy!
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Post by gmcwife1 on Jul 18, 2014 5:36:12 GMT
Thank you both!
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Post by Suziee2 on Jul 20, 2014 16:51:39 GMT
I don't really measure so this is approximate. You can adjust the amounts to your taste. I don't mix dressing with cole slaw until just before serving so the cabbage, etc. is still crunchy.
3 heaping Tbl. mayo (not Miracle Whip)
2 cap fulls of cider vinegar
1 squirt bottled lemon juice (about 1 cap full)
1 small squirt grey poupon stone ground mustard (not too much!)
1 tsp. sugar (I usually use 1/2 sugar and 1/2 splenda) --- if you like sweeter cole slaw, add a little more.
1/4 tsp. celery seed
1/8 tsp. beau monde (Spice Island makes it and is great addition to any creamy dressing mix)
A little salt and pepper just before pouring over slaw.
Mix together and taste. Add to your favorite slaw mix just before serving. I use green and purple cabbage and shredded carrots. I have also added finely sliced granny smith apples for a change.
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Post by tenacious on Aug 14, 2014 18:21:52 GMT
I like the Top Secret Recipes copycat KFC coleslaw recipe. I don't chop it fine, though. I just use a shredded. This is a very basic recipe, but, the buttermilk and the lemon juice make it really good. It is perfect with pulled pork. I like to mix it shortly before served, b/c I like it to be crunchy and not watery.
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12
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Post by chirpingcricket on Nov 9, 2014 17:12:18 GMT
I have two favorite cole slaw recipes. One is traditional creamy-style cole slaw; the other has a vinaigrette dressing, so it is very tangy and different.
I'll start with Crazy Fabulous Cole Slaw.
Sweet Vinaigrette Dressing
1 c. olive oil
½ c. red wine vinegar
3 oz. sugar (I use about 2 oz., or a quarter cup)
1 t. chopped garlic
1 t. Dijon mustard
1 t. chopped shallots
½ t. lemon juice
Whisk together and set aside while preparing vegetables
Slaw
½ head green cabbage, julienned
¼ head red cabbage, julienned
(or you could just buy a bag of shredded cabbage at the grocery store)
½ red bell pepper, julienned
½ green bell pepper, julienned
½ yellow bell pepper, julienned (optional)
½ tart apple, cut into tiny straws of deliciousness
1 green onion, green part only cut into ½” lengths
Salt and pepper
Whisk dressing, pour over vegetables, toss and chill before serving.
More Traditional Creamy-Style Cole Slaw
1.25 c. mayonnaise
1/3 c. apple cider vinegar
2 tsp. sugar
1/2 to 1 tsp. salt (to taste)
1/2 to 1 tsp. pepper (to taste)
1 bag cole slaw (or, of course, you can always shred your own cabbage and carrots)
Combine the first five ingredients in a giant bowl; add cabbage and toss thoroughly.
Honestly, sometime I find this recipe a bit... large. I have been known to cut it in half. This kind of cole slaw goes best with pulled pork barbecue sammitches.
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Julie W
Drama Llama
Posts: 5,209 
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Post by Julie W on Feb 21, 2015 18:08:15 GMT
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