Post your favorite cole slaw recipe -both vinegar and mayonnaise based

I'm sorry but I can't help you. I'm on the diet where I only eat pumpkin seeds with pickled turnips.

I'm on the haggis and andouillette diet. Works miracles.

At the moment, it's the "All You Can Eat" buffet of left-over Halloween candy.

I too wish people would post cole slaw recipes OP. I love the stuff.

Not a huge cole slaw fan. Prefe kimchi. Same brassica family.

There is a red cabbage slaw at a place in Azusa at the North Woods Inn that is really simple and delicious. They coarsely shred the cabbage, throw in some chopped green onions and dress it with a mustard and olive oil dressing.

I only eat it when I go out. Here's one you may like, from the Silver Palate. It's mayo-based.

no carrots!

Korean Slaw

1 tablespoons extra virgin olive oil 2 tablespoons freshly squeezed lime juice 1/2 teaspoon fish sauce 1 cup shredded green cabbage 1 cup shredded romaine 3 tablespoons finely diced red onion 2 spring onions, white and light green parts only, thinly sliced 3 tablespoons roughly chopped coriander 3 teaspoons toasted sesame seeds

Whisk the olive oil, lime juice and fish sauce in a large mixing bowl. Add the rest of the ingredients and allow the slaw to sit for at least 10 minutes but no longer than 6 hours before serving.

I make mine with salmon Saves a step later.

I like to make cole slaw sandwiches.

Then there's coleslaw soup.

Shredded quarter of white cabbage, grated carrot, finely chopped onion of your choice. Mix together a few tablespoons of mayonnaise - NOT Miracle Whip - and a dash of white wine vinegar. Should be enough to coat the slaw without drowning it. Let it sit in the fridge for a half hour or so.

Very simple but fresh tasting and yummy.

Take whatever cole slaw you like and add crumbled bacon and peanuts. Perfection.

Here is my recipe it is awesome: Cut up fresh cabbage head with a sharp knife, you can also use a grater but a knife works better, slice vertically , then horizontally to desired shape. Add chopped scallion, parsley, fresh parsley is the key, you can also sub fresh cilantro . Mix in a bowl- Plain yougurt, (or mayo if you aren't counting calories) 1/2 cup honey dijon mustard rice wine vinegar , or balsamic , 2 teaspoons 1/2 teaspoon of worcestershire A tad of shiracha Celery seed Salt and pepper to taste, easy on the salt... Mix with your hands in a good sized bowl. Let sit for a while in the fridge. Enjoy!

Look up:

Tyler Florence's Ultimate Cole Slaw recipe

And

The fabulously gassy Barefoot Contessa's recipe for blue cheese cole slaw.

Get in car. Drive to KFC. Buy cole slaw. At home, turn it out into your best bowl and enjoy. Your guests will love you.

Good point R17. Forget my R16 post do what R17 said. Get a biscuit while you're at it.

No KFC full of gross stuff, no , no....!!!!

I like my German grandmother's recipe, which is salt-and-white-vinegar based with lots of black pepper, chopped onion and only a little sugar. She said the important thing was soaking the cabbage for several hours at least in salted cold water and then drying it thoroughly, to reduce the pungency and keep it crisp.

Any other vinegar interferes with the simple directness of the flavor. It always tastes fresh and is good with pork, especially.

An old Louisiana Creole hot-slaw recipe I have from the late 1800s involves the soaking of the cabbage and onion, but the vinegar, a fair amount of sugar, salt and pepper are heated, and when ready to serve the brine is taken off the heat and three egg yolks are stirred into it (best to put the yolks in a small bowl and stir in some of the liquid with them first, to avoid curdling. Stir it all up and it's good. I usually add cayenne for a little kick.

Some finely chopped celery goes well with either of them, but not too much.

Very simple slaws is what I like, obviously. And NO MAYO, thanks.

I don't trust anyone who thinks her recipe for coleslaw is "awesome." Cut the hyperbole, dear. The Grand Canyon is awesome. A recipe with misspelled sriracha and - shudder - cilantro is not. Even if it tastes good.

The mayo-less recipes referenced here are not really cole slaw; they are variants of the Pennsylvania Dutch staple pepper cabbage. PA Dutch cuisine is based on the play between sweets and sours, with lots of pickling/vinegar+sugar preparations. The vinegar taste is much more pronounced in pepper cabbage than it is in cole slaw.

I like good creamy cole slaw (which the PA Dutch also do expertly), but am not that big a fan of pepper cabbage.

The same sweet+sour flavor profile from pepper cabbage is present in the far superior chow-chow, which is a pickled vegetable and bean salad. Good chow-chow has a base of kidney beans, cauliflower, and green beans, all of which are pickled while still relatively raw/blanched. Good chow-chow is fantastic, and many churches in Dutch country can their own and sell the jars for fundraising.

(I grew up in PA Dutch country and am familiar with all these foods.)

Then go to KFC you miserable cunt, this is not an english class on spelling, it was a great idea for slaw that works. Why don't you take your self loathing hatred elsewhere, an why you are at it throw in some cheese from your uncut, shriveled , unused dick in your own slaw , and top it with some SIRACHA!!!

Soak cabbage in ice cold salted water. dry thoroughly with salad spinner. carrot strips. I add red onion slivers too.

mix mayo with blue cheese dressing (the chunky type is better, and add more blue cheese if you want). add lots and lots of black pepper. add a little sugar and a little cider vinegar or other mild vinegar.

Most of you don't have teeth so coleslaw is out. Try potato salad instead.

I can't stand the stinky stuff but most people rave over Ina's blue cheese slaw. I'm sure the recipe is on Food Network.

Believe it or not, the best coleslaw dressing ever is on the back of the Hidden Valley Ranch “make it yourself” seasoning packet.

Make it with little apple cider vinegar (and a little extra to thin it.)

I promise you, you will never taste a better traditional coleslaw. And this is coming from someone who makes most things from scratch.

Cole slaw is nasty. I’ve never not simply thrown it away. I wonder what percentage of Cole slaw ends up in the garbage.