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Need T&T for slaw

18 years ago

Has anyone got a good T&T recipe for coleslaw you would share here? I'm having pulled pork barbecue tonight and I would like to make a really good cole slaw to go with it.

Beverly

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Comments (13)

fairegold
18 years ago
Mayo
sugar
Apple cider vinegar
celery seed
S&P

Here's a link to one that is similar, except that I don't use mustard.

I grew up in Memphis, and this is the type slaw that I associate with BBQ!

Here is a link that might be useful: slaw
lindac
18 years ago
I have several slaw recipes, but i like this one best.
Says let stand for at least 4 hours....but less is OK too.
Linda C
Fred Harvey Cole Slaw:
Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar.
Bring to a boil 1 tsp sugar
1/2 Tablespoon salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 c peanut oil
1/2 c cider vinegar.
Pour over the cabbage and set stand at least 4 hours before eating.
Keeps well.
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glenda_al
18 years ago
This is delicious! Gave it that name, cause I had it first in Alaska! Really great!

Alaska Cole Slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish **I leave off the pickles
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well
dgkritch
18 years ago
Mine's exactly the same as fairgold's.
I use a shredded carrot in addition to the cabbage for color.

Deanna
BeverlyAL
Original Author
18 years ago
Thanks all.

Helen and Deanna, that's the kind I associate with BBQ too except minus the mayo and celery seed. I knew the ingredients, I just don't seem to be able to get the proportions right.
User
18 years ago
If you are looking for a vinegar based slaw dressing I can vouch for Linda's. It's fabulous!
Terri_PacNW
18 years ago
I just wing it for BBQ topper. Little mayo, vinegar, milk, sugar and seasonings..but I always add some yellow mustard. It's perfect to cut the sweet from BBQ.
ritaotay
18 years ago
About 3 cups shredded cabbage, 1/2 shredded carrot, 3 tablespoons distilled vinegar, 3 tablespoons sugar and 2 tablespoons oil... I heat the sugar and 2 spoons of vinegar in the microwave until the sugar melts then mix in oil and other spoon of vinegar then pour it over the slaw and mix well...

That's more or less my basic recipe, for the two of us... I usually make the slaw before I start cooking anything else and pop it in the fridge until we're ready to eat... By that time the cabbage has wilted and it's more like 1-1/2 cups... I shred the cabbage into a large measuring cup and I don't pack it down... If it's less than 3 cups of cabbage I use teaspoons instead of tablespoons... If we're having fish I substitute lemon juice for the vinegar... Some times I add some celery seeds... Oh and white pepper... Lately though I only use one part oil...

Rita
dgkritch
18 years ago
Sorry, my only measurement is my tongue. I taste until I like it. I use it a lot in the summer over any combination of fresh veggies. Bell pepper, tomato, zucchini, cucumber, onion, peas, etc. Whatever is ripe! Chop. Sauce. Salad.

Nice and easy with sandwiches or burgers.

Deanna
Lars
18 years ago
Here's a recipe I've been meaning to try:

Buttermilk Coleslaw with Green Onions and Cilantro

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

Serves 4

1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
1 tablespoon minced fresh cilantro leaves
1 teaspoon lime juice
1/2 teaspoon granulated sugar
2 scallions, sliced thin
1/8 teaspoon ground black pepper

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

It's from ATK, and everything I've tried from them has been good so far...

Lars
BeverlyAL
Original Author
18 years ago
Lars, that does sound good!

Beverly
beanthere_dunthat
18 years ago
Lars, ATK? That does look good. That would be nice with grilled fish..

OK, so is central NC the only place that doesn't put sugar and vinegar in slaw? It must be because everwhere else I've had slaw it seems too sweet and wet. Slaw for us was always cabbage, mayo, sweet pickle cubes (which is probably why we didn't use sugar), S&P. Sometimes a pinch of celery seed, but usually not. No measurements, just more wet if a side dish and drier if for BBQ topper.

But then our pulled pork was always vinegar-based and never sweet, so that maybe that's why the differences? And it's the only place I've been able to get slaw on a hot dog.
BeverlyAL
Original Author
18 years ago
Beanthere, different areas cook their pulled pork differently as well as the slaw to go with it. The mayo type of slaw is served here in almost all restaurants except where we buy our barbecue. The barbecue here has no ketchupy BBQ sauce at all. It is strictly vinegar, sugar and cayenne, sometimes with a little lemon juice thrown in. It is mandatory that it be cooked for at least twelve hours over an open pit with hickory in it. Anything else will not make it here as a BBQ place.

Here only the BBQ places serve a slaw that's vinegar and sugar, no mayo or celery seeds. They serve the BBQ sandwich with the slaw on it. I personally do not like it on the sandwich, but as a side.

In Memphis where Helene is originally from, the BBQ is different and it's only 200 miles from here. Very regional foods we are talking about.

You can get slaw on hot dogs here. And in some places here you can get what they call Pool Room Slaw on your dog. (It's yellow with mustard) Neither sound good to me so I've never tried them. I like chili dogs.

Beverly

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