psocoptera: ink drawing of celtic knot (Default)
psocoptera ([personal profile] psocoptera) wrote2007-06-13 08:25 pm

coleslaw recipes please

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.

[identity profile] prof-fran.livejournal.com 2007-06-14 11:05 am (UTC)(link)
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

[identity profile] psocoptera.livejournal.com 2007-06-15 02:12 am (UTC)(link)
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!

[identity profile] prof-fran.livejournal.com 2007-06-15 11:16 am (UTC)(link)
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.