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Help with Coleslaw

I was going to post this under the thread on what dish you can't ever get right, but I can't find it anymore. I can never ever ever get just a regular coleslaw to taste how I want it. I'm great with peanut coleslaw, but I want plain ole slaw like Mort's deli in Reseda makes.

Anyone have tried and true recipes, advice, etc.? I'd appreciate it! Thank you.

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  1. ScarletB, can you describe the coleslaw at Mort's for us? I mean, I know what I think is a great coleslaw, but not sure what Mort's is like...green? carrots? celery seeds? creamy? real sweet? not real sweet? tangy? It might help us help you if you can describe it. Thanks!

    1 Reply
    1. re: Val

      Yeah, that would probably help, huh?
      Mort's is Jewish deli slaw - creamy but without being too heavy (there's definitely liquid on the bottom of the container), not tangy, more sweet than tangy, but not too sweet, nothing but green cabbage in it. Boy is that vague...
      I don't mind additions of any sort, so it doesn't obviously have to be exactly like Mort's, it's just that's what I crave when I crave coleslaw. If I could make a few variations on good slaw I'd be happy.

    2. Peanut coleslaw??? Now that sounds great!

      I make a very below average coleslaw, certainly not worthy of sharing, however would love to give your peanut coleslaw recipe a go.....

      3 Replies
      1. re: DebbieDooDah

        I don't have a recipe, but can try and post the ingredients I use a little later when I have more time. I haven't made it since last summer, but happy to post for you.

        1. re: DebbieDooDah

          I mix together a good size blob of peanut butter with some soy sauce, rice wine vinegar, brown sugar, sambal oelek, and a squirt of fish sauce which really rounds out the flavor, and perhaps half a lime. Sprinkle with chopped toasted peanuts. Always a big hit.

          1. re: DebbieDooDah

            Here's a recipe from Epicurious called "Super Slaw" that has a peanut dressing -- it's really tasty!

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

          2. The key to good slaw for me is lemon juice and celery seed. Other than mayo, salt and pepper, that's all I use.

            2 Replies
            1. re: mcraig11

              How much mayo do you use? Have you ever used low-fat or light mayo, or always go with regular?

              1. re: ScarletB

                I usually use Hellman's Canola oil mayo, but I have also used their light mayo. I have to admit I don't measure. I just keep putting stuff in until it tastes good. :>)

            2. Never had Mort's but if you google KFC coleslaw and reduce the sugar you get a really standard creamy slaw. Another factor is how it is cut up. Is it chopped finely for thinly shredded. That makes a big diff in the way it absorbs the dressing.

              1. My cole slaw is pretty good but it is just basic..I use Hellman's, cider vinegar, sugar, mustard powder, and celery seed...Also, cole slaw taste better the next day...

                2 Replies
                1. re: jinet12

                  Do you have any proportions for your ingredients? Thanks!

                  1. re: ScarletB

                    Hmm...proportions...Well, I will try to wing it...About 3/4 mayo, 2 Tablespoons Cider Vinegar, 1 Tablespoon Mustard Powder or 1 Tablespoon Dijon Mustard, 1 teaspoon salt, 1 teaspoon black pepper, 1 Tablespoon celery seed, and sugar or sweetener to taste...add to a pkg. of already shredded cabbage, and refridgerate overnight...It is quite yummy...I am from Texas, so I also add Tabasco, cause we like our food hot...sometimes I add cayeene pepper as well..Made some last night....Totally yummy!