I made homemade coleslaw and it came out horribly. I don't know what I did wrong.
Cabbage, carrots, golden raisins, lemon, onion, mayo, sugar, vinegar, and Old Bay.
Someone said I didn't put enough mayo in it, but I hate overly mayonaised salads.
Who fucking cares?
One mistake I see; raisins.
I like them, but when they are in a moist setting they get kind of gross.
Did you use Duke's OP?
Where you making this for adults? No one wants coleslaw with raisins in it.
Use a good savoy cabbage. Once it is shredded, add salt and let it sit for an hour . Then squeeze some of the liquid out. Then proceed.
No raisins. Mayo (better if you've made the mayo yourself), onion, carrot. A touch of lemon juice. Vinegar. A touch of sugar. Some Dijon mustard. Ground pepper. Adjust salt.
Don't crap it up with anything else. Let sit for a few hours before serving.
Good point r4, squeeze out the excess water! Very important.
I've heard great things about Ina Garten's blue cheese coleslaw and I plan to try it.
OP you're putting too much junk in there. Shred the cabbage (about 3 or so cups) coarsely with a sharp knife into small pieces, don't use the grater. Next use about a scant fourth cup of mayo or Miracle Whip if you want, about a tablespoon of sugar or less to taste and maybe 2 tablespoons of vinegar, white or cider and mix by shaking it in a Mason jar with lid or something that will mix it thoroughly. Some add a tablespoon or so of milk to the dressing it's up to you as long as it is not runny and sticks to the cabbage. Toss the dressing with the cabbage. If desired add a little salt and pepper to taste. You seem to be complicating something that should be quite simple. Some people add a bit of shredded carrot or a clove of very thinly sliced garlic to the mix which is OK. I have had it with raisins and I agree that adding raisins makes an inferior cole slaw.
Chef Boy Are Doo Doo
Raisins in coleslaw - barf!
PS, forget the lemon and onion--vinegar was enough sour taste without adding lemon--it really does sound like you made a mess but if at first you don't succeed, try, try again.
Chef Boy Are Yummy
Hey Chef boy
Love your sig -- you said doo doo!
Finely shred (not grate) a large cabbage. place in a colander, toss with tablespoon of salt and 1/2 cup of sugar. Let sit in sink overnight to drip out excess fluid. Put in bowl, add 1-2 teaspoons of celery seed, 1 tablespoon of onion powder and 1/2 cup of vinegar. Then add maybe a cup of mayo... more or less to taste. Adjust sugar, salt to taste. If you want to lighten it up, use Italian dressing instead of mayo.
Make pink cole slaw by adding a grated raw beet to the salad.
Dressing 1/2 cup apple cider vinegar and 1/2 cup of sugar adding 1 cup of mayo and 1 cup of sour cream
CIDER vinegar makes all the difference. And yes, ditch the raisins.
Feces, no homo can have a discussion without adding scat, piss or bestiality into the topic.
I don't like mayo in anything.
I make a vinegar-based coleslaw, which is much better.
And, yet, no raisins. They look like rabbit turds.
It never fails, some queens screams, 'make your own mayo'. Guess what bitch, I'm not making my own mayo. It's a lot of time and effort for nothing. There are several great brands at the market. I'm so tired of, make your own mayo, make your own mayo, make your own mayo. You make your own mayo, the rest of us have lives and other things to do with our time. Make your own mayo, make your own mayo, make your own may. Wah. Wah. Wah.
Raisins are fucking disgusting.
R19: The first step to making your own mayo is making your own water. Start with two parts hydrogen and one part oxygen.
[quote] I make a vinegar-based coleslaw, which is much better.
In general I like mayo but this is the type of slaw I prefer
Did anyone even say "make your own mayo"?
Either way I kinda love, r19.
Old Bay in cole sounds disgusting.
I like mine with a spicy peanut sauce, and NO fucking raisins.
NO CARROTS EVER!!!
Agree with R24.
My mother used to put a finely chopped apple into her cole slaw. It was wonderful. She only made enough for one meal, though, so I don't know what would happen if the apple sat around in the cole slaw. Oh, and she made it with Miracle Whip.
I made an Asian-style cole slaw using toasted sesame oil and rice vinegar. It was also very good.
If you must add carrot or raisins to cole slaw add one or the other as both are sweet items not both. And I agree that if you want to choose and have to add them, choose carrot first. Raisins, although they are fine in other things, especially baked items, don't really belong in cole slaw and I'm thinking that someone once added them just so fuckin' kids would eat their cabbage or something and it became a more general idea through the years. And yes, Old Bay sounds completely out of place in cole slaw--isn't that some sort of seafood seasoning? If you have to add anything like that to cole slaw a light dusting of paprika on top will more than suffice.
Chef Boy Are Boo Boo
[quote]Oh, and she made it with Miracle Whip.
So, in other words, your mother was a shitty cook.
I like the Texas slaw with peanuts (but not too much on the spice.)
Cider vinegar, cream instead of mayo. No lemon.
Lemon AND vinegar (the type matters greatly) don't work, often. Old Bay is silly. Bad commercial mayo in any quantity will hurt; yes, of course you should make your own to ensure the quality your deserve, but lazy people tend to get nasty about it, even though they either have crappy palates (You are what you eat.) or they are always complaining about how things taste without being interested in how to make things better. Raisin don't belong unless you're a woman and you have hairy legs. Carrots also are unnecessary - they tend to add texture that is unhelpful.
I grew up with about five different slaws (lost of relatives with strong feelings on the subject) and my favorite remains one grandmother's, which salted and dried the medium-chopped cabbage (allowing for some longer pieces, but thin) in a preliminary step, and then relied on onion, salt, pepper and white vinegar (nothing fancy or flavored). She'd add a tiny amount of white sugar, she said not to sweeten but because it rounded out the salt. Often celery seed or caraway, but she'd hold it out if kids didn't want it. And some time was needed. She insisted that you don't want it wet and you want it "fresh," but that the salty vinegar needed time, as much for the onion as for the cabbage. It WAS bracing, but light and great with everything around it. Plents of black pepper. Simple can be good.
Pulverized mush loaded with cheap mayo/Miracle Whip is the worst.
Raisins, indeed. MAYBE celery, if you're feeling kinky.
1 head cabbage small
2 carrots small
2 tablespoon fresh parsley finely chopped
2 each scallions (optional) finely chopped
Celery seed sprinkling, light
Salt sprinkling, to taste
Black pepper grindings, to taste
1 teaspoons granulated sugar
2 tablespoon cider vinegar
6 tablespoons (3/8 cups) mayonnaise
4 tablespoons (1/4 cups) half and half
Sounds so good, R6
I don't like ANY cabbage in my cole slaw PERIOD!
I have spoken
I hope R33 dies in a cole slaw fire.
Have I shared my recipe for "Coal Slaw"?
I like mine with sesame sauce, chipotle, corn syrup and Greek yogurt instead of mayonnaise and i serve it with a side of garlic mashed potatoes whenever I make my tortilla-crusted tilapa or Thai barbecue.
I am fond of raisins (oatmeal raisin cookies, raisin bread, etc.), but in cole slaw that sounds a bit much.
I lurves me some slaw. On top of a turkey swiss hoagie.
Re: Make your own mayo.
Hand whipped mayo takes exactly 5 minutes to make. I've never made it in a food processor, but I imagine it would take seconds.
Industrial made mayo cannot compare with it. Fresh eggs. Good oil. There is no comparison.
That sounds delicious R39.
OP, your recipe is a bit busy. You don't need sugar because there's enough in the carrots and vinegar. Also, ditch the raisins.
It also will taste better if you make the slaw the night before. Someow, the flavors taste much better after sitting in the fridge for a few hours.
Corn syrup has a few limited uses in home cooking (some cake frostings) but does not belong in coleslaw.
Put a small amount of milk with a dab of sugar and spices of your choice in a bowl. Add vegetables. Stir, and refrigerate for at least 15 min. Then add your mayo, a dab of vinegar (never lemon juice, too acidic.) The milk thins the mayo, so you can use less of it. I add a dash of curry to everything I make, for variety in taste. Spices of your choice include celery seed/celery salt, a dash of garlic, onion salt, and of course pepper is necessary.
1/2 cup golden raisins
1/2 teaspoon celery seeds
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
1 head savoy cabbage, shredded or sliced thin
1 cup carrots, shredded (about 4 small or 2 medium carrots)
2 Granny Smith apples, cored and shredded
Kosher salt and freshly ground black pepper
Add black pepper to mayonnaise until gray. Stir in cabbage busted up with a brick. Taste, adjust seasonings, holler at LaMont, and serve.
LaMont was kind of sexy.
R47 -- egg salad gets a heapin' helpin' of curry powder from me, along with some chutney, if available.
I can't believe I'm sitting here reading a thread about coleslaw. FML
always add two sticks of butter
I make it all the time ( however I cheat a wee bit and buy a bag of chopped up coleslaw with cabbage and carrots in it). But, I add chopped red bell pepper, chopped walnuts, and dried cherries. I make my dressing with grape seed oil and balsamic vinegar and a dab of Dijon mustard, salt and pepper. It's delish. Really and truly.
R6, the blue cheese version is stupendous. What are you waiting for? Once you've tried it, you'll rue every day of your life that's passed without this on your plate.
Using Old Bay in Coleslaw is just wrong. It would be like eating very watery crab cakes. Please ditch the raisins too. Your recipe would only work for bulimics.
R1 nails it.
MAKE YOUR OWN MAYO!!
I would like to read more posts on the loathing of raisins. Thank you ever so.
Raisins looks like mummified Shiba Inu testes.
R17 is the only one bringing up faeces that I can see.
r62 et al - I'm strangely terrified about making my own mayo.
Do you have a good recipe?
Today I decided to make angel food cake, with baking powder, sugar, pig entrails, balsamic vinegar and spleen. My friend tod me it's supposed to have flour, but I think flour is gross. I thought it was fine, but my dinner guests treated it the same way they treated sea nettle shortcake I served as a main course.
R66 that was funny.
Has anyone said sugar?
All restaurants put tons of sugar in coleslaw, so fat people will learn to eat salads.
R66 is Letitia Cropley.
Well, she died, didn't she.
Hon, you don't put all that shit in coleslaw. All you do is grind up carrots, green cabbage and purple cabbage. Add a little mayo, then add MILK.
You don't put onions and raisins in it and skip using the Old Bay.
classic french carrot salad: 2C grated carrots, 2 chopped eggs, 1/4C chopped scallions and wait for it......1/4C raisins! Toss with your favorite homemade moutard vinegrette. Voila!
O fuck all ye who shun raisins.
I can't answer the question OP because I find the idea of raisins or sugar in coleslaw unappetizing and the idea of both of them revolting. If you agree with me, you never would have made that recipe to begin with. So I can't tell you why your raisin sugar coleslaw turned out not to be up to other raisin sugar coleslaws.
Yeah, I too hate raisins in anything where they semi-rehydrate and you end up eating a mushy half-wilted stale grape. Oatmeal especially.
Save the raisins for trail mix or other dried-snack items.