Houston's Cole Slaw
I enjoy Houston's Cole Slaw and have searched the internet for clone recipes. There seems to be 2 versions of this dish with most ingrediant agreement and some not. These are the 2 recipes. I would appreciate opinions on which you feel most closely resembles Houston's. Help me pick the recipe I will make with my annual BBQ Corned Beef & Cole Slaw. Thanks alot.
5 c. cabbage
1 c. parsley
1/4 c. scallions, tops only
1/4 t. salt
1/4 c. mayo
1/2 c. sour cream
1 T. honey mustard
1 1/2 t. white vinegar
1/4 t. salt
1/2 t. sugar
8 c. cabbage
1/2 c. parsley
1/2 c. scallions, tops only
1/2 t. celery seed
3/4 c. mayo
3 T. white vinegar
2 T. sugar
1/8 t. salt
I haven't been to Houston's, so I can't vouch for this recipe, but I saved it because it looks good. I have made a Paula Deen cole slaw with honey mustard and cranberries (http://www.foodnetwork.com/recipes/pa... ), and it's awesome. Try this one, maybe:
Houston’s Cole Slaw – this is a delicious way to make cole slaw.
Houston’s is known for their high quality and great tasting meals.
This cole slaw is made from chopped cabbage, green onion tops, honey
mustard and more to make this tatse extra special.
5 C. Chopped Cabbage about 1/4″x1/4″ (not shredded
)1 C. Chopped Parsley Tops (medium – small pieces should not be larger
than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt
Blend and stir first three ingredients add salt and stir well, set aside.
Cole Slaw Dressing
1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar
Mix all ingredients very well and pour over cabbage mixture. Fold in
dressing so all is coated. May be served immediately or will keep in
refrigerator the next day. We find this a very gentle and fresh
tasting cole slaw. This slaw enhances your main course and does not
over power it.
Found this on the web. Thought you might be interested:
BANDERA COLE SLAW
1/2 head green cabbage, sliced in thin strips
1/4 head purple cabbage, sliced in thin strips
1/2 jicama sliced, in thin strips
2 green onions, finely chopped
1/4 cup fresh cilantro or parsley, coarsely chopped (depending on your preference)
1/4 to 1/2 cup roasted peanuts
Mix all above ingredients then add the vinaigrette below
FOR THE VINAIGRETTE:
Add the following ingredients to a small food processor (Cuisinart Mini-Prep) and grind it up. Try to let sit in the refrigerator for at least one hour.
1/2 cup peanut oil if peanut flavor is strong (If peanut oil is not strong in flavor then add 1/4 cup roasted peanuts to the vinaigrette mix - DO NOT use sesame oil.)
Juice of 1/2 lime or 1/4 lemon
2 tablespoons rice vinegar
1/2 teaspoon fresh minced ginger
1 tablespoon sugar
1 green onion
1/4 cup chopped cilantro or parsley, depending on your preference
1/2 teaspoon salt
You can of course vary any of the above ingredients according to personal preference, I also really didn't measure accurately. My wife said this was as close as you can get without going there.
The secret is "peanut butter" and pomace-olive oil. Slowly infuse the two ingredients with other stuff listed in the previous recipes!