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...)
this is Bradley Ogden's recipe...it has lots of zing and no mayo:
Boiled Dressing: Combine 1 cup white vinegar, 1/2 cup sugar, 1 tsp dry mustard, 1 T celery seed,salt/pepper/cayenne; boil for 5 min. Stir in 1/4 cup olive oil.
Vegetable Slaw: 1 each roasted red and green peppers, 3 cups shredded cabbage, 1 6-inch piece daikon radish julienned, 2 carrots julienned.
Mix and add (cooled) boiled dressing to moisten. Add 1 T grated horseradish...Refrigerate for at least 30 min.
My favorite, Bobby Flay's creamy slaw, delights with a slight tang: grated red onion in the dressing! Mmmm. This is honestly the best slaw I've ever had -- I also make my own mayo for that dressing, which deepens the flavors too.
re: foxy fairy
Oh, I'm so glad you enjoyed it! I've made that slaw so many times since discovering it this spring -- it's excellent to throw together for weekend guests (made in advance), a barbecue, a picnic. The trick is the sour cream/mayo blend with the grated red onion. Last night, for a new spin on slaw, I tried another fantastic one: blue cheese slaw. I combined the Flay creamy slaw with Ina's blue slaw recipe (link to her version below). Because I find Ina's dishes pretty heavy, I lightened up on the dressing (by about half) and I again used half sour cream/half mayo.
Here's what I did:
One head cabbage, sliced in slivers
Four carrots, peeled in ribbons with a peeler
2/3 cup mayo
1/3 cup sour cream
1/2 red onion, grated
4 Tbsp deli mustard (maybe a little more)
3 oz blue cheese, crumbled
2 Tbsp vinegar (more, to taste)
1/2 cup fresh parsley,snipped
salt and pepper
Let the slaw chill overnight in the dressing for a **divine** flavor. I couldn't stop wolfing it down at 5:45 am as I packed lunch for my sweety! Mmmmmm. The blue cheese is just magnificent here! :)
re: foxy fairy
Just wanted to say thanks foxy fairy for the rec for Bobby Flay's creamy slaw. Great call! I was looking for a new tasty coleslaw dressing to use as a base for a spicy variation for a BBQ I'm going to. I made it, and you're right - it's delicious! In fact, it's so good, I'm making one batch the regular way and one batch spicy (just adding a few dashes of Tapatio and some minced red chiles). Great suggestion; I think this will be my go-to dressing from now on.
This is my go-to recipe, from my hometown church cookbook. This is a vinegar slaw, and I find I prefer it to just about every creamy slaw.
1 large head cabbage
2 medium onions
3/4 c. sugar
1 tsp. celery seed
1 tsp. prepared mustard
1 1/2 tsp. salt
1 c. vinegar
1 c. oil
Shred cabbage and onion. Pour sugar over cabbage and onion; let set while preparing dressing. Bring remaining ingredients to boil and pour over cabbage. Mix well and refrigerate at least one hour before serving.