Wherever I bring this Super Slaw from Epicurious, it disappears...not sure if you WANT Asian flavors or if you are looking for a more traditional creamy cole slaw that uses something instead of mayonnaise? But here's the link just in case:
I riff on this cole slaw: http://www.epicurious.com/recipes/foo...
However, I use really good apple cider vinegar [the heinz stuff tastes like crap] instead of the distilled white vinegar, I cut the sugar in half, and generally, reduce the oil as well.
I use the Cooks Illustrated method of salting/draining the cabbage for an hour before rinsing and drying. And, I never add green pepper, but that is a personal taste thing.
A long time ago, in a galaxy far far away, I used to run a kitchen. Our slaw vinaigrette recipe was as follows
1C onion salt
1C celery salt
4C white pepper
1C garlic salt
16l white vinegar
8l vegetable oil
2 small bottles worcestershire
mix all dry ingredients, add vinegar and worcestershire, stir well, add oil, stir well.
Shred cabbage and a carrot for color, mix, add vinaigrette to taste.
I don't expect you to make a tub-o-slaw, but you get the idear.
I'll often take the seasoning in one of 2 directions:
- Asian, using vinegar, salt, sugar as the base seasoning (plus a bit of sesame oil and hot sauce)
- Mexican, like a salsa, but using the cabbage instead of tomatoes. I.e. season with lime juice, salt, hot sauce or chiles, cilantro, etc.
Onion (scallion) and garlic would go with either.
I make one for N.C. Pulled Pork that is pretty simple. Shredded red and green Cabbage, thinly sliced slivers of Jalapeño, shredded Carrot, sliced Scallions or red Onion and Cilanrto. I dress it with brown Sugar dissolved in Cider Vinegar, Salt and black Pepper.
Ratios are all to taste!
An old recipe from Epicurious speaks summer to me and goes great with barbecue.
1 medium head of cabbage, finely shredded
3-4 carrots, grated
1 onion, finely shredded
1 red pepper, choppped - make sure to drain water, if you use a food processer
s & p to taste - i use a lot of pepper and a pretty healthy amount of salt
2/3 cup vegetable oli, 1/3 c white vinegar, 3 tbs. sugar
Mix all together - with hands is fun!!!!
I too have gone off the "mayonnaise standard". I've dressed coleslaw with nonfat yogurt as above, and lemon juice. I have 2 recipes I haven't made for a while:
(1) October salad, my original
shredded cabbage with smaller amounts of carrot, raw sweet onion and red or green bell pepper, all shredded or minced. Dressing consists of EVOO, wine vinegar, grated star anise, chopped fresh basil, a pinch of brown sugar, salt and pepper to taste.
(2) Chinese salad, also my original concoction:
shredded cabbage with smaller amounts of carrots, leeks, ginger root, bell pepper all shredded. Dressing consists of EVOO, lemon juice, Chinese 5-spice, salt or garlic salt.
Sorry, I generally don't write down exact measurements cuz I do them by instinct or maybe mood.
Would a Caesar Salad dressing emulsion be too close to mayo? My go-to slaw is finely shredded red & green cabbage salted (sea salt of course), shredded carrot, and Caesar Salad dressing -- fresh if at all possible -- with a dash of extra white wine vinegar and fresh pepper to taste. I usually food process two heads of cabbage, red & green, and have bags of shredded cabbage on the ready which makes this a near-instant side dish.
Well, if it doesn't need to be creamy, just delicious, this classic American slaw is always worth having in your repertoire. It's from the men who founded the Claremont Diner in Verona, NJ, and the once ubiquitious "health salad" was inspired by it but didn't always live up to it:
This is a marinated salad; make 12-24 hours in advance.
3 pounds cabbage (not red, though; red is much better cooked than raw), shredded for slaw, or chopped coarse or medium for a salad.
2 carrots, peeled, halved and sliced (so you get little demi-lunes)
2 green bell or Italian cubanelle peppers (the latter are less bitter; red peppers will bleed, so avoid them), chopped medium or fine
1-2 English-style unwaxed cucumbers (seeded as needed), halved and sliced (also demi-lunes)
2 large Vidalia or sweet onions, sliced thinly (if using a storage onion, you should rinse in cold water a few times after slicing); chop slices in half if they are too big for a single fork
1.5 - 2 tablespoons sugar dissolved in 1-2 oz warm water
3/4 cup of white vinegar
1/2 cup of vegetable oil
About 1-1/2 teaspoons salt/celery salt (or use celery seed in addition to the salt), and ground black pepper to taste
Marinate the above ingredients for 2-3 hours at room temperature, then the rest of the time in the refrigerator.
Here is a great vinegar based coleslaw recipe:
It is the only Emeril recipe I've every made, and it has turned out great every time. I serve it with pulled pork or ribs. I always add extra peppers and use a combo of red, yellow, and orange. The coleslaw is beautiful this way.
For my coleslaw, I use purple cabbage as i love the colour. I usually make a quarter head at a time, add 1 large shredded carrot, some slivers of red pepper, some diced green onion and diced celery.
For the dressing, I toast a heaping spoonful of celery seeds in a pan, then add a spoon of dijon mustard, a spoon of sugar, salt and pepper to taste, 1/3 cup of white vinegar, and a 1/3 cup canola oil. I just heat up all the ingredients until the sugar is dissolved, and pour it over the shredded veggies. Letting it sit for at least an hour is beneficial.
I know it sounds like I am using a lot of vinegar, but I really love a vinegary coleslaw. I have used it to top pulled pork sandwiches or just as a side dish many time.