I'm looking for a kickin' coleslaw recipe.... Anyone?
Here is my recipe. This is pretty much a standard version, not exactly gourmet fare, but darn good -- and the only cole slaw my DH will eat. The instructions are extremely simple because I wrote this up for my daughter.
Wendy's Cole Slaw
Celery seeds are the secret ingredient that make this slaw delicious, and they also make it easier to digest cabbage without developing gas.
1 package shredded cabbage and carrots
Half a head of raw cabbage, cut into thin shreds
2/3 cup mayonnaise
2 Tbsp. cider vinegar, white wine vinegar, or rice vinegar
2 Tbsp. sugar
1/2 tsp. celery seeds
1/2 tsp. poppy seeds
1 Golden Delicious apple, peeled, quartered, cored and shredded
In a large mixing bowl, combine mayonnaise, vinegar and sugar. Taste. Add more vinegar if you want the dressing more tangy. Add more sugar if you prefer it more sweet.
Toss in celery and poppy seeds and stir.
If you want to include apple, cut into quarters, remove the peel and core, and shred it using a grater or the shredding blade of a food processor. Stir shreds into the slaw dressing.
Cut open your bag of slaw mix, or use a knife or the slicing blade of a food processor to cut the cabbage into fine shreds.
Pick out and discard any large, hard white pieces of cabbage.
Add cabbage gradually to the mixing bowl, stirring, until the cole slaw has a pleasing balance of veggies and dressing. (I generally use a little more than half a bag of cabbage and carrot shreds.)
Cover and refrigerate for at least an hour.
Before serving, stir cole slaw. You will notice that the cabbage has released some liquid, so it will now seem as if there is too much dressing. At this point, I add more cabbage shreds and stir, until the slaw is not too wet. Alternatively, you can use a spoon to lift and drain the slaw, and serve it in a different bowl.
Yield: 4 servings
I've never been a fan of coleslaw until I had it dressed with vinagrette instead of the mayo-based sauce. I like the recipe in How To Cook Everything. I cut up a red and green cabage into shreds and dice a red pepper and mince a few scallions. Then I toss it with a homemade balsamic vinagrette.
Not really a recipe, but one day when I was feeling lazy and wanted coleslaw, I grabbed a bottle of spicy ranch dressing and some balsamic vinegar, mixed them together - more ranch than balsamic - for the dressing. It came out surprisingly good - good enough for me to repeat the mixture on several other times ('course, I get to feeling lazy pretty often, to...)
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