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Looking for a tasty creamy cole slaw recipe

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

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  1. 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.

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

      1. 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.

        1 Reply
        1. re: faith

          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?

        2. 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...

          1. 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...

            2 Replies
            1. re: Will Owen

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

              1. re: Will Owen

                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)