ok, so I'm slow... but I FINALLY figured out how to make a good cole slaw

just want to share...

as many of you know, I cook for a hobby... always making complex ethnic dishes... and have been slowly writing a cookbook containing my own creations.

but strangely, cole slaw eluded me . I would do what I thought everyone did... bought the pre-shredded cabbage and carrots, mixed them together in a mayo/lemon/sugar/salt mix. bleh!

so I finally 'fixed' that mess.... I bought whole cabbage, cut it into chunks (so it would fit through the food processor shute ) and 'sliced' the cabbage (mostly green, but also a little purple). I did the same with onion and celery.

I then mixed-up mayo, sugar, salt, and vinegar (just like many potato salads) and tossed in the veggies, along with some shredded carrot.

FINALLY! something that was palatable... not perfect, but much better than the pre-shredded cabbage....

Re: ok, so I'm slow... but I FINALLY figured out how to make a good cole slaw

I think the thing to remember with making slaw is that the cabbage, once cut up and dressed is going to create a heck of a lot of water, I tend to make my dressings very concentrated and let the cabbage sit for a while, it softens the dressing and the cabbage. I love making slaw, its one of my favorite things ever! May your slaw making days continue!!!

Re: ok, so I'm slow... but I FINALLY figured out how to make a good cole slaw

yeah... that's what I actually WANTED to happen, but if you buy the pre-shredded, it's a bit dry and never really gets moist I'm just happy that I finally got the cabbage to wilt a bit!

If anyone has gone to forest pork store (on jericho tpke in huntington station), I want to emulate their slaw. it's slaw-tastic

Message edited 6/21/2009 8:12:44 PM.

Re: ok, so I'm slow... but I FINALLY figured out how to make a good cole slaw

I made a good one last night. I like the jalepeno dressing @ america's choice brand so I dilute that b/c it's NOT low fat at all, add the cabbage & broccoli slaw, add lemon juice, thin sliced red onion and a handful of craisins.

After it sat for a while, the cabbage softened up and it was great.

The dressing isn't so spicy - it's also great on wings.