The 4th of July is almost upon us, and I have 20 family members camping on farm with us this weekend. I'll be making slaw to go with ground venison burgers and homemade brats, and there will be fresh corn on the cob and baked beans, followed by a cobbler made from fresh-picked wild blackberries. So how do you make your favorite slaw? Ours was always thinly sliced cabbage, diced bell pepper, and grated carrot, dressed with vinegar and mayo and mixed with some celery seed.
Whatever recipe you happen to like the trick to great coleslaw is to salt then rinse the cabbage before you mix the salad. Here's a good set of instructions: http://www.globalgourmet.com/food/spe... This technique will draw water out of the cabbage. The dressing will adhere better to your slaw and you'll get a lot less of that icky watery drainage at the bottom of the bowl.
Oh, if you have a salad spinner use it, that's the best way to drain the cabbage after rinsing.
This is literally the BEST coleslaw ever. Everyone loves it. I leave out the parsley...I just don't see parsley in a slaw, but other then that don't change a things. Oh...I also never have that "krazy salt" or lemon-pepper seasoning...so just use salt and pepper instead with a squirt of lemon juice. I'm just too lazy to buy those specific seasonings when salt and pepper work fine.
I think this is really good slaw, but people I serve it to think it's fantastic and somebody always wants the recipe. Whatever. It's an oil-and-vinegar slaw, not mayo.
1 cup oil (I like to use corn oil for this, but grapeseed or canola are fine)
1 cup apple cider vinegar
1 cup sugar (I use a tad less)
Dijon mustard (maybe about three tablespoons, or to taste)
1 large head cabbage (shredded) OR 1 small head green and 1 small head purple cabbage, shredded
2 or 3 apples (I usually use Granny Smith but it's not a requirement), julienned into matchsticks
Celery seed or caraway seed (I always used celery seed until one day last year...we were out, so I used caraway instead. Pretty good, although I think I prefer the celery seed.)
1 or two carrots grated (optional...I use for color)
Bring oil, vinegar, and sugar to a boil. Simmer for around 10 minutes. Remove from flame and whisk in Dijon mustard.
Pour hot dressing over shredded cabbage. Mix well. Let cool a little bit, then toss in apples and celery or caraway seeds and grated carrots. Salt & pepper to taste. (Note: I usually start julienning the apples while the dressing is simmering so they don't sit around and turn brown before adding to the slaw. Given the tanginess in the dressing, I don't want to do the lemon juice thing on the apples.)
Cool to room temp and refrigerate overnight. This is important. The slaw is not so flavorful if you eat it right away. It needs that night in the fridge.
Next morning, taste for seasoning and adjust if needed.
I'm sure you could freelance away with this, but I really like the cabbage/apple combo.
Ours is similar but the vinegar is mixed with some sugar to give it a sweet and sour tang, no peppers but a bit of onion. We would pour the sweet and sour vinegar over the slaw and refrigerate until ready to eat, then drain that off and dress with real mayo, not that MW stuff. Sometimes celery seed and sometimes not.. Lots of freshly bround black pepper.