Looking for a tasty creamy cole slaw recipe

[lonestartor]

I have a bag of shredded cabbage and carrots and really need a tasty cole slaw recipe.
I prefer the creamy type with sour cream and mayonnaise.

Can anyone help?

Brian

[Rh Factor]

I once worked at a restaurant, (now called drive thrus) during high school. I won't say the name, but it dealt with freeze foods and such and they were mighty tastee! They had the best cole slaw I can remember. The one ingredient that they included that I haven't seen so far is grated radishes! It does work wonders!

[coll]

Sliced radishes are great in potato salad too.

[Millicent]

If you want to go less traditional, the Trader Joe's wasabi mayonnaise is GREAT in cole slaw, especially if you add some sliced scallions. Start with half regular/half wasabi and see if you like that ratio -- all wasabi is really intense.

[Rh Factor]

Wasabi! Who couldn't like that? I just recently suggested grated radishes, a similiar ingredient.

[dfrostnh]

I wasn't going to bother posting my recipe until I saw that none of the above use celery seed. For a large amount of cole slaw (large, heavy head):
2/3 cup sugar
2/3 cup white vinegar
1/3 cup kosher dill pickle juice
1 tsp salt
1 T celery seed
1 1/3 cups mayonnaise

For a smaller batch, just keep in mind the proportions of equal parts sugar and white vinegar and as much mayo to equal the total of sugar and white vinegar. I make a large batch of cole slaw every week in the summer for the ham and bean suppahs and the regulars notice if it's not there or someone else makes it if I can't.

[deanna_kay]

I have two that I think are great. The first one came from a Cooking Light forum posting. The second is from the Brookville Hotel, Abilene, Kansas.

Fabulous Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag Dole shredded cabbage and carrots -- (I think it's 16 oz?)
- or -
2 bags that broccoslaw stuff
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup non-fat mayo
1/4 cup buttermilk
1 1/2 tablespoons cider vinegar
2 1/2 tablespoons fresh lemon juice

Mix the dressing ingredients well in a small bowl with a wire whisk until the sugar is dissolved and the dressing is creamy. Pour over the cabbage or broccoslaw and toss together well. Cover and refrigerate 2 hours.

Source:
"Cooking Light Bulletin Board (Grace)"

Sweet & Sour Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds shredded cabbage
1 teaspoon salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in bowl and refrigerate for several hours.
Mix remaining ingredients in a bowl and add to cabbage 30 minutes before serving. Chill and serve.

[Will Owen]

I've posted mine here before: it's basically equal parts mayonnaise (Hellman's/Best Foods) and buttermilk, sharpened up to taste with wine vinegar or fresh lemon juice, some sweet pickle relish, Tabasco and salt. A little sugar, if you like. About a cup of this will dress a standard bag of pre-cut slaw, though not immediately - toss it all together, cover and refrigerate for a couple of hours. The salt will draw moisture from the raw veges and wilt them a bit, and you'll have plenty of creamy dressing to go around. I usually get skittish and overdress mine...

Only problem I have with this is that I no longer live in a place where I can regularly find pint cartons of buttermilk, only quarts. I suppose I could just make up a jar of dressing and keep it in the fridge, couldn't I? Duh...

[Sam D.]

You could also freeze the leftover buttermilk for later use. There have been several threads on here about freezing it.

[Rh Factor]

OR...Do you like buttermilk biscuits or pancakes? How about adding to mashed potatoes? By the way, where do you live? I've lived in places that didn't have buttermilk at all! (Fairbanks, St Thomas)

[Rubee]

For a twist, try a mayo-based Caesar Coleslaw - it's a big hit when I bring it to cook-outs as something different. It's a recipe for Caesar salad, but I thin the dressing out with sour cream, and toss with regular green cabbage/carrots, or Savoy and a big bunch of thinly sliced scallions (the recipe calls for 3 garlic cloves, I wouldn't use any more - I've done 4 and it can be too garlicky). Link to dressing below:

http://www.epicurious.com/recipes/rec...

[faith]

I don't have exact amounts for you but my Jewish grandmother's
recipe basically had equal parts sour cream and Hellmann's-type
mayo, with cider vinegar and sugar. And she put grated apple
in (excellent!), and sweet red peppers are great in there too.

[zacamesa]

where did you get that recipe for the caesar cole slaw with the scallions. I used to have it but I can't find it anywhere? Can you help me?

[Spencer]

If you google Tidewater Coleslaw you will find a pretty good mayo based basic slaw that I use when I BBQ sometimes.

[Candy]

For one of those bags of slaw mix I usually take about 1/3 C. cider vinegar and add a Tbs. or so of sugar and stir to dissolve the sugar. You want a pleasant sweet-sour balance. Put the slaw in a bowl and pour the vinegar over it and toss well. Put it in the fridge for an hour or so then drain off the vinegar, add salt and pepper and real mayo, it won't take much and mix.

I also use that slaw mix to make Vietnamese Chicken Salad. MAke a dressing of 2 Tbs. fish sauce, 2 tbs. lime juice, 1 Tbs. rice viinegar and 2 Tbs. sugar. Stir to dissolve the sugar. Add a minced clove of garlic and set aside.

To your slaw mix add 1 lg. sliced shallot, 1 or more chopped hot Thai or birdseye chilis, 1 lb. shredded poached chicken breast, and 1/3 C. mint leaves. Toss with the dresing and garnish with chopped peanuts.