Really good cole slaw?? - BBQ Central

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Old 10-31-2005, 01:26 PM   #1
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Really good cole slaw??

I have eaten a lot of bad cole slaw. I have also tried some cole slaw recipes that did not turn out that well. Does anyone have a really good cole slaw recipe that they are willing to share? [-o<
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Old 10-31-2005, 01:51 PM   #2
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ddog,

In the Sides section on Page 2, there is a recipe posted for Danny's ColeSlaw. This is Danny Gaulden's recipe that he uses in his restaraunt in New Mexico. Never tried it myself, basically because I'm too lazy, but anyone who has ever taken the time to make it has raved about it. Hope this helps you out.

http://www.myfreebulletinboard.com/f2/b ... t1288.html
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Old 10-31-2005, 04:54 PM   #3
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Stop.

First of all, it's slaw. Cole means nothing.

Second, do you wish for a vinegar based recipe, or a mayo based recipe?

Or a combo of the two?

Will this be served upon a bbq sandwich, or as a side for any dish?


Do you want an eastern NC style, or a Lexington style?

Details, please, to answer your question as best suits you. :biggrin:
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Old 10-31-2005, 05:04 PM   #4
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Quote:
Originally Posted by Captain Morgan
Stop.

First of all, it's slaw. Cole means nothing.

Second, do you wish for a vinegar based recipe, or a mayo based recipe?

Or a combo of the two?

Will this be served upon a bbq sandwich, or as a side for any dish?


Do you want an eastern NC style, or a Lexington style?

Details, please, to answer your question as best suits you. :biggrin:
Not true...

[Dutch koolsla : kool, cabbage (from Middle Dutch cle, from Latin caulis) + sla, salad (short for salade, from French, from Old French. See salad).] 8-[
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Old 10-31-2005, 06:10 PM   #5
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[quote=The Joker]
Quote:
Originally Posted by "Captain Morgan":1ujt0jeo
Stop.

First of all, it's slaw. Cole means nothing.

Second, do you wish for a vinegar based recipe, or a mayo based recipe?

Or a combo of the two?

Will this be served upon a bbq sandwich, or as a side for any dish?


Do you want an eastern NC style, or a Lexington style?

Details, please, to answer your question as best suits you. :biggrin:
Not true...

[Dutch koolsla : kool, cabbage (from Middle Dutch cle, from Latin caulis) + sla, salad (short for salade, from French, from Old French. See salad).] 8-[[/quote:1ujt0jeo]

You mean that stuff is made from cabbage? I thought it was made from slaw! Thats the last time I'll eat that!
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Old 10-31-2005, 06:16 PM   #6
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Hey Dog, go buy a bag of the "Slaw Mix" already shredded cabbage and carrots and a jar of Marzetti's Cole Slaw dressing. Mix the two together and you've got a damn good simple slaw.
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Old 11-01-2005, 10:38 AM   #7
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Quote:
Originally Posted by Captain Morgan
Stop.

First of all, it's slaw. Cole means nothing.

Second, do you wish for a vinegar based recipe, or a mayo based recipe?

Or a combo of the two?

Will this be served upon a bbq sandwich, or as a side for any dish?


Do you want an eastern NC style, or a Lexington style?

Details, please, to answer your question as best suits you. :biggrin:

Mayo based. One that can be served either on a sandwich or as a side, depending what people want. (I like it on my sandwich!)
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Old 11-01-2005, 11:22 AM   #8
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well that thing about the Marzettis gets done quite often round these parts....very easy and pretty good. The Danny G's is very popular around the bbq world as well.

In the Carolina's it's just called slaw, it is essential, and we fight over how to make it....imagine that...some is vinegar based with no mayo,
some (like Raines) is made with bbq sauce so it has a reddish tint!

here's some recipes with mayo..


16 oz. coleslaw mix OR 1/4 head shredded cabbage plus some shredded carrot and/or red cabbage.
1/2 c. mayo
2 T. apple cider vinegar
1/2 t. black pepper
1/2 t. celery salt
8 t. sugar OR 4 packets Splenda

Mix all dressing inredients thoroughly with a whisk and then fold into cabbage. Refrigerate overnight.





Creamy and Healthy Cole Slaw


Ingredients

2 pound cabbage
2 large carrots
1 medium red pepper
1 medium green pepper
1/3 teaspoon celery seeds
3/4 cups apple cider vinegar
1 teaspoon salt
1/2 cup sugar

Warm the sugar and vinegar until sugar dissolves. Stir gently.

Shred the cabbage and carrots using a grater.

Allow the sugar and vinegar mixture to cool. Then pour
this mixture over the cabbage and carrot mixture.

Chop the peppers into small pieces. I slice them as thinly
as I can. Then,I chop these slices. The peppers are for flavor,
but they are also for color. The same is true for the carrots.

Mix the chopped peppers, the salt, and celery seeds into the
cabbage mixture. Pour the whole thing into a bowl, cover, and
allow to settle. I put mine in the refrigerator overnight to
allow the flavors to blend. This is very important with many
dishes. The longer you allow it to just sit, the more the
flavors mix.

Enjoy.



here's one you can make quickly and adjust the flavors with...
I like a lot of vinegar wang in mine...

Cheater Slaw

1 package prepared slaw mix
1 Cup Mayo
1/4 Cup Milk
1 Tablespoon sugar
3 Tablespoons white vinegar
1-1/2 Teaspoons celery seed
Fresh ground black pepper to taste

Whisk together the dressing ingredients, toss in the slaw (I find using my hands does a better job of coating the slaw). Cover the surface of the slaw with plastic wrap and refrigerate at least one hour, preferably overnight.
This can be made up to 3 days in advance, as I've found the flavor peaks on day 3.
As an added note: I grind the celery seed between my fingers to release more of the oils and flavor.


Here is one that goes mighty good on pulled pork sandwiches.
1 cup half & half
½ cup sugar
6 Tlb cider vinegar
2 Tlb mayo
2 garlic cloves minced
1-2 Tsp salt
1 medium head cabbage, grated
2-3 carrots grated

Mix and pour over cabbage.
Let stand a couple of hours.
It keeps for several days.





Coleslaw recipe(very rich one)
1 bag of doles cabbage mix 16oz bag
about 4ounces of onion peeled and grated on grater or food processor almost like a puree.
4oz of mayionaisse
2ounces of buttermilk
2ounces or corn oil
1.5tablespoons of white vinegar
2ounces of white sugar
pinch of salt and 3pinches black pepper
Mix all in a 2qt container and cover
chill in refrigerator overnight
enjoy at least 8 servings





For Pigs, here's a traditional one...

Mamie Kirk's
Based on a recipe from Mamie S. Kirk of East Bend, NC in a cookbook by the Yadkin County Homemakers Club. The book covers are worn off and the age of the cookbook is unknown. The addresses of local businesses in the ads have no ZIP codes. The service station sold Esso gasoline. But the telephone numbers do have seven digits.

Ingredients:
3 pounds cabbage
1 large red pepper
1 large green pepper
1/2 tablespoon celery seed
1 cups vinegar
3/4 cup sugar
Salt to taste

Preparation:
Heat sugar and vinegar until sugar dissolves. Let the mixture get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixture over cabbage. Thoroughly mix all ingredients and put in glass containers. Store in refrigerator to keep it cold. Let sit a minimum of 24 hours before serving. Slaw will keep for months.




Carolina Slaw
1 large head of cabbage, finely chopped
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated
Dressing
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Combine vegetables in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Serves 8 to 10.





Country Cole Slaw presented by Seminole Country Inn


Ingredients:
1 medium sized green cabbage
1 medium onion
1 vine ripe tomato (optional)
1/4 cup vinegar
3/4 cup mayonaise
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dill
1/2 teaspoon salt

Coarsely chop cabbage, including the very green outer leaves. Place in large bowl. Coarsely chop onion and tomatoes. Add to cabbage. Mix vinegar, mayonaise and celery salt together. Set aside. Just before serving add to cabbage mixture. Then add salt, pepper and dill to taste.

The tomatoes aare extra but they make the slaw extra special. Do not add the vinegar and mayonaise dressing until just before serving or your slaw will be limp.






Cole Slaw

--------------------------------------------------------------------------------

Ingredients
1/2 pound shredded/grated carrots
1/2 small head green cabbage, shredded
1/2 small head purple cabbage, shredded
1 cup sugar
1 cup apple cider vinegar
1/2 to 1 cup mayonnaise
1/4 cup salad oil
1 Tablespoon spicy brown mustard
2 Tablespoons hot sauce
2 Tablespoons seasoned salt
Fresh ground pepper to taste
Mix all ingredients. Serve well chilled.

Serving Suggestion: Great side dish for Jerk Meats.
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Old 11-01-2005, 11:58 AM   #9
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Here's some more from my files:

BAR-B-QUE SLAW
3 lbs cabbage
1 can tomatoes
½ cup vinegar
½ cup sugar
½ can pimentos, chopped fine
1 small bell pepper, chopped fine
Salt and pepper to taste

Grate cabbage and put in a large wide mouthed jar. Mix other ingredients together. Pour over the cabbage and add tomato sauce to make slaw red enough.

BAR-B-Q SLAW
3 lbs cabbage, shredded
1 (No 2) can of tomatoes
1 small jar of pimentos, chopped
½ pint vinegar
1/8 cup salt
1 cup sugar
½ tsp red pepper

Mix and store in refrigerator. Keeps well


SLAW
1 large cabbage, shredded
1 large onion, chopped
1 large green bell pepper, chopped
1 cup sugar
1 cup vinegar
¾ cup salad oil
1 tsp dry or prepared mustard
1 tsp celery seed
1 Tbsp salt

Place first 3 ingredients in a large bowl. Place sugar, vinegar, oil, mustard, celery seed, and salt in a saucepan. Bring to a boil and pour over cabbage, onion and pepper. Refrigerate overnight. Will keep a week or more.



CABBAGE SLAW
6 lbs cabbage, shredded
1 jar sweet salad cubes
3 bell peppers, chopped
1 large can tomatoes
1 cup sugar
1 cup vinegar
½ tsp red pepper
Salt and pepper to taste

Mix all ingredients together and put into a gallon jar. Keeps in refrigerator 2 to 3 weeks.


NAN WILEY’S 24-HOUR SLAW

1 medium cabbage, chopped
1 small onion, sliced thin
1 green pepper, diced
½ cup (or more) diced celery
8 stuffed olives, sliced, or 1 small jar pimientos
¾ cup sugar
1 cup vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard (dry or prepared)
1 tsp black pepper
1 cup salad oil

Place the first 7 ingredients in a large bowl, then boil together the vinegar, salt, celery seed, mustard, and black pepper. When all has boiled to mix well, add salad oil and bring to a boil again. Pour over cabbage mixture and mix well. Cover and refrigerate for 24 hours. Keeps well for several days.

Variation: In place of salad oil, use 1 cup Italian salad dressing.



SARAH’S SLAW

4 cup grated cabbage
2 ribs celery, chopped fine
4 green onions, chopped fine
3 Tbsp (rounded) mayonnaise
3 Tbsp white vinegar
1 tsp (rounded) sugar, or 1 pkg Sweet and Low
Salt

Salt lightly. Mix and refrigerate


FAYE’S SOUTHERN SLAW

1 head cabbage, chopped stringlike
½ cup vinegar
¾ cup water
1 tsp salt
Pepper to taste
¼ cup oil
6 Tbsp sugar
1 ½ tsp lemon juice
1 carrot, grated

Mix all ingredients together, except cabbage and carrot, whisking real well until sugar is melted. Taste; if too sour for your taste, add sugar, one tsp at a time. Let stand 30 min.
In the meantime, chop cabbage and carrot, combine. Pour mixture over cabbage and carrot. Seal tightly in Tupperware. Lasts for a week.



HOT SLAW

1 medium cabbage
Salt
Pepper
1/3 cup sugar
4 or 5 Tbsp vinegar
2/3 cup sour cream

Shred cabbage and cook slowly in a heavy covered pot until tender, using as little water as possible to prevent scorching. Do not overcook. Season to taste with salt and pepper and about 1/3 cup sugar. Add 4 or 5 Tbsp of vinegar. Add about 2/3 cup thick sour cream. Let stand on low heat for a few minutes (do not let mixture boil) and serve.
Makes 6 to 8 servings.


PICNIC COLE SLAW

1 head cabbage, shredded
1 onion, chopped
1 carrot, grated
¾ cup vinegar
1 tsp prepared mustard
2 Tbsp vegetable oil
1 (6 oz) can frozen undiluted apple or pineapple juice concentrate
Salt and pepper to taste

Combine the cabbage, onion and carrot in a large insulated ice bucket. Stir in the vinegar, mustard and salad oil. Add the frozen juice concentrate and keep bucket tightly closed until serving time. Stir well and season to taste.
Makes about 16 servings.



MARINATED SLAW

1 lb cabbage
1 Tbsp salt
1 small onion
¾ cup sugar
1 large green pepper
1 red pepper
1 cup vinegar
1 tsp celery seed

Chop cabbage, pepper and onion. Dissolve sugar in vinegar and bring to a boil. Pour over cabbage. Let stand 5 min. Put in a jar and refrigerate. Can keep 6 months in refrigerator.


VINEGAR SLAW

1 gal shredded cabbage
1 large green pepper, chopped
1 small red pepper or pimento, chopped
2 small onions, chopped
¼ cup salt
2 cups vinegar
2 cups sugar

Mix first 5 ingredients together and let stand 30 minutes. Squeeze out. While the mixture is standing, mix well the vinegar and sugar. Pour over first mixture after it has reached its standing time. Put in covered container. Keep in refrigerator.



KENTUCKY FRIED CHICKEN SLAW

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice


1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice 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 10-12.
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Old 11-01-2005, 01:27 PM   #10
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