coleslaw recipes please

[psocoptera]

I have fortuitously ended up with two half-heads of cabbage* and an office cookout on Friday. I would like to make a really kick-ass coleslaw; a coleslaw with some sort of special element distinguishing it from mere run-of-the-mill cabbage drowning in mayonnaise. Anyone out there with a great recipe?

*One green, one purple, leftover from a cabbage-apple-leek soup that I have turned out not to like much.

Comments

[ruthling.livejournal.com]

hmmm, I feel like I should be able to answer this as I make a lot of cabbage salad, but I don't use a lot of useful recipes.

I like cabbage salad with japanese-type seasoning: rice vinegar, veg oil, soy sauce and sesame seeds. You could make the two types of cabbage separately and then mix them at the last minute to keep the colors from blending.

Or make a very garlicky dressing, using a blender, food processor or stick blender to mix whole cloves in with red vinegar and olive oil. Use lots of mustard seeds in the salad.

[psocoptera.livejournal.com]

Ooh, your suggestions *sound* the best. Definitely want to try that japanese-type cabbage salad sometime. A good suggestion about the colors blending but I have decided that it's just work and I don't care. ::grin::

[jenizie.livejournal.com]

He didn't use an exact recipe, but Rowan recently made a kick-ass coleslaw with the following components: cabbage, chopped apples, celery, walnuts, raisins, blue cheese, and a dressing that was mayo and cider vinegar.

Of course, for people who don't like blue cheese, the kick-ass factor decreases a lot.

[psocoptera.livejournal.com]

That sounds great with the blue cheese... kick-ass indeed. I want to try this sometime, although raisinless. Thanks for the suggestion!

[prof-fran.livejournal.com]

I don't like sweet slaws--no apple for me, please.

Turns out Alton Brown makes a traditional slaw:
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper

[psocoptera.livejournal.com]

You put quantities in your recipe. That was really, really awesome of you. I have now made this coleslaw (slightly frantically) and it seems to be pretty good, if a little sharp, but that's probably because I screwed up and got too much mustard. Thanks!

[prof-fran.livejournal.com]

I prefer my coleslaw sharp so it probably doesn't have too much mustard for me. But my grandma used to level things out with a teaspoon of sugar. Don't muck about with it, that's my advice but I put this in for what it is worth.

Coleslaws

[kairon-gnothi.livejournal.com]

I love Cain's mayonnaise, but if you're looking for a non-creamy alternative, I also like Korean kimchi, but _mild_. Normally, I love hot foods, but traditionally spicy kimchi usually turns me off. So if I make it, I make it very mild.

Re: Coleslaws

[psocoptera.livejournal.com]

Kimchi is cooked cabbage, right?

Re: Coleslaws

[kairon-gnothi.livejournal.com]

I don't think so; just pickled.