Coleslaw is a culinary horror

Only Coleslaw I have ever liked was the coleslaw at Long John Silver's, but I almost never eat there, haven't been in years. It is rather sweet.

Well made coleslaw is great IMO. The retail varieties I HATE are the ones that chop the cabbage up into tiny little chunks. I like my coleslaw cabbage cut in very thin slices.

An old family friend always served pineapple coleslaw with seafood and it was delicious and incredibly simple. Finely shredded white cabbage, well drained can of crushed pineapple and mayo. Maybe salt and pepper.

It turns my stomach.

Cabbage needs to be wilted slightly for good coleslaw. Blanch it briefly or perhaps somebitch on the Datalounge could give it a withering stare.

[quote]I hate eating it. It’s a bootleg salad with a squeaky, horrid texture. I love just about any food group, but this nasty crap and cauliflower are completely repugnant to me.

What a stupid cunt.

Cabbage and mayonnaise? With carrots and raisins? No thank you.

.....AND CAULIFLOWER

Jicama slaw is WONDERFUL.

I like a very vinegary, peppery coleslaw. No sugar and NO RAISINS.

[quote]Cabbage and mayonnaise? With carrots and raisins? No thank you.

I know that as cabbage salad. There is also lemon involved.

Try substituting the cabbage with broccoli.

Baby tastes

You are crazy OP. The tangy crunch of coleslaw is the perfect companion to so many meals. I don't want to eat BBQ or fish tacos without some coleslaw.

North Carolina coleslaw is made with a vinegar dressing. Delicious on a bun with pulled pork!

To not love coleslaw: it would be… unSouthern.

r3 made me actually vomit.

Great coleslaw is wonderful.

I like coleslaw but with sour cream intead of mayo.

R15. I don't know about that recipe. Celery seeds and sugar? Oh hell no.

Any of Bobby Flay's cole slaws are delicious. My favorite use for cauliflower is as the base for a cheddar beer soup.

I make a slaw with cabbage, raw (peeled) apples, celery, and blue cheese. Very delicious.

(No mayo, I use an oil / vinegar dressing.)

sounds good, R22

Celery seeds and sugar are used in a typical mayo dressing.

I like a variety with German origins: finely sliced cabbage, sliced onions (green onions are especially nice), cider vinegar, a little bit of sugar, a lot of pepper and lots of crispy bits of bacon!

can be low carb. i made some with avocado the other day.

Cole slaw is a quintessentially New York food.

The Dutch brought cabbages when they founded New Amsterdam because they would grow quickly anywhere and so they could make cabbage salad (koolsla) out of it. Kool is pronounced “cole”.

Finns later came to America and there were some in New Amsterdam. They quickly realized this koolsla would be the perfect food when they were blazing trails through the endless forests of eastern North America — their specialty. They brought coleslaw with them and it spread across the East, and then across the west.

I love coleslaw depending on how it’s prepared. I prefer it with some Mayo. I hate the cheap, acidy kind sold in many supermarkets.

It’s often served on Ruben sandwiches instead of sauerkraut.

Coleslaw and potato salad were "punishment foods" for me growing up. The both mad me gag from both texture and taste. Thank you for beautifully describing coleslaw for its true horror.

Then again, you are a weird manchild, who cares what you have to say.

R17, my day is fulfilled.

Well. it's a Dutch food.

Coleslaw is one of those things that best left in the fridge at least 4 hours before being eaten. That gives the cabbage time to wilt a bit and for the flavors to marry. Freshly made coleslaw is just too raw tasting for me.

R7, instead of raisins, I substitute chocolate chips.

[quote]You are crazy OP. The tangy crunch of coleslaw is the perfect companion to so many meals. I don't want to eat BBQ or fish tacos without some coleslaw.

This Fat Whore right here knows of which she speaks, and I love it.

Just like any food - if you're eating a cheap or ready-made version, it's not going to be the best.

A lot of restaurants see cole slaw as side-filler and don't put much effort into it.

I hated coleslaw for most of my life until I made it myself and halved the amount of dressing that restaurants use, and suddenly I loved it. There isn't really anything else that goes well with rich summer foods like barbecue pork.

Is it the same recipe for Coldslaw?

Lord, who is putting sugar in their slaw, why do you hate yourselves?

There's already sweetener in the mayo. Just use 1/2 cup mayo, 1 teaspoon lemon juice, 1 teaspoon white vinegar, some salt and pepper, whisk, then mix into the shredded cabbage. Maybe mix a little red cabbage and carrot shreds in there. MAYBE.

If you see a raisin anywhere nearby, stomp it before it crawls into your slaw.

It's never something I go out of my way to eat, but I've had more than my share as sometimes it's one of the few vegetarian options at some restaurants.

There are hundreds of variations of Coleslaw. Saying you hate all coleslaw makes you sound like an idiot with baby tastes. I won't go to dinner twice with people that don't appreciate the wonders of trying new foods and flavors. Their fearful, skeptical energy is not palatable to me.

It deserves another chance.

R38 Fish-O-Licious has wonderful, fresh seafood that they prepare in house, a rarity for a fast food place. Their cole slaw is heavenly. Cold, crisp, not too heavily dressed, nice strings of cabbage. Until you bite into a sultana. Despite years of complaints, not only from me judging by Yelp!, they persevere. I pick them out, but do not stomp on them.

IMO, the bottom of the cole slaw heap is KFC, whose cole slaw is pre-chewed, sour, and always warm.

KFC's slaw always reminds me of that horror, Blender Cole Slaw. There must be a recipe. Hold on.

I like the oil & vinegar coleslaw which my deli sometimes carries (no mayo).

KFC Cole Slaw reminds me of that horror, Blender Cole Slaw. There must be a recipe online; let me check ...

I think the real culprit here is the mayo. I like mayo but I totally understand how someone may not. I can respect the mayo averse. And if you've only had the slaw with mayo, you may assume that's it. But to me, I don't associate the two. I love Carolina coleslaw the most. Vinegar based.

Coleslaw with a creamy dressing that hasn't been properly refrigerated or is past its sell-by date is a food poisoning hazard, so I generally avoid it. It's just as good with a vinaigrette dressing.

Surprisingly difficult to get right--often it's devoid of flavor or limp and lifeless. It needs to be crunchy with flavorful ingredients. Mayo works better than vinegar, but often is overdone---it should bind and help highlight the tangy spices. The NC-style usually just doesn't hang together

It tastes like grated cardboard.

My grandmother had an amazing homemade cole slaw. She left the recipe, but I swear that old woman left something out and took it to the grave with her. It’s just not the same.

Slaw dog

OP here -- I appreciate all the varied responses to my silly post, 'specially during the inauguration. Thanks to the great suggestions, I'm tempted to eat cole slaw again. But honestly, I do not care for the texture, crunch, or smell. I love mayonnaise -- I could have mayo on toast I love it so much (NOLA boy, what do you expect) but in the terms of cole slaw, it's disgusting.

I love potato salad, and any other mayo-based salad I can think of (except bologna salad, that Simply Sara YouTube video is HORRIBLE). Raw cabbage has a farty taste that I just can't get around to liking. It's a sulphuric, matchbook/cardboard flavour that doesn't scratch my back the right way.

I totally get it. Cabbage has a farty smell to me too. And my Aunt used to cooked some kind of cabbage/cheese casserole that most people raved about. I smelled truly horrifying,

But your relatives still loved you enough to invite you to dinner, R53, be thankful.

OP, I agree. it's fucking nasty. I wonder what percentage of it goes directly in the garbage without even being tasted.

Ina Garten's "Blue Cheese Cole Slaw" is divine!