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A Little Help with Moishe's Coleslaw (Retail Product) - Please

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Just came back from a weekend in Montreal, and the best thing I had to eat was the coleslaw and full sour pickle from Moishe's. Yes, they were both good in there own right, but the combination of them in the same bite was absolutely fantastic!

I know that Moishe's sells their coleslaw in retail outlets around town, and if you have some in your fridge right now, I am asking for a little help.

Can someone post the ingredients list (in order, if you please) on the label? I'd like to reverse-engineer the recipe because no authentic recipe can I find on the web. I know there's a larger vinegar to oil ratio and sugar and garlic are involved. But I curious if I can nail anything else down from the list of ingredients.

Thanks if you can help!

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  1. i don't know the recipe but i'd like to point out to any interested parties that the mtl coleslaw at nouveau palais destroys all other coleslaw in the city

    2 Replies
    1. Cabbage, vinaigrette (water, sugar, vinegar, oil, salt, garlic, herbs, spices), carrots.

      And 2 sodium whatchmacallits.

      Good luck. I've come close, but I still buy theirs at Costco.

      3 Replies
      1. re: bomobob

        Thanks Boombob!

        At least it lets me know they thin it with H2O, there's more sugar than usual, and that unlike most, there is more vinegar than oil.

        Onto the testing!

        1. re: scotdc

          Scotdc, did you ever come up with a reasonable imitation? If so, I'd be interested in your recipe, since you definitely can't get Moishes down here in Austin!

          1. re: lroberts

            Iroberts,

            I did come up with a reasonable recipe that my wife and I really liked and it's in the vein of Moishe's... but it's not the real thing. Worth trying though.

            1/2 Head green cabbage thinly sliced
            1/2 C Red cabbage to color - use as much or as little as you like
            2 medium carrots, grated on box grater
            1 clove of crushed garlic (if you like garlic, make it 2 cloves)
            2 tsp salt
            1 tsp black pepper

            Mix all this in a bowl, then make your vinegar sauce. In my experiment I made 3 different versions; one with distilled white vinegar, one with white wine vinegar, and one with cider vinegar. I personally like the distilled vinegar best, with white wine a close second.

            5 T of water
            4 T of distilled vinegar
            8 T sugar

            Mix until sugar is dissolved, and taste it for the sweet/sour mixture. You can add more of any ingredient to suit your own tastes. Add it to the cabbage mixture. Best if you let it sit for a couple of hours before eating.

            Try this out and let me know if you like it!