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The Kitchen Table

All that talk about cole slaw!

12 years ago

Now, y'all KNOW the Alaskan Cole Slaw recipe Glenda has so graciously shared it the bomb! I know someone (sorry, I can't remember who) wanted to make it more "Hawaiian". I just ran across this on AllRecipes. It probably won't be better than the Alaskan slaw, but I have to say it sounds really good.

Here is a link that might be useful: Marzetti Hawaiian Slaw

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Comments (6)

patti43
12 years ago
That sounds good, too. But use Glenda's dressing. :-)
houstonmom_gw
Original Author
12 years ago
Ahhh...yes, Patti43. That is a most excellent suggestion! That bottled stuff probably tastes artificial! When my friend made Glenda's recipe, he called me to ask if I'd tasted the dressing on it's own...and I quote, "it's amazing!"
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Canning cole slaw??
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Here is the video link. It isn't a mayo-based dressing it is vinegar-based. It is a personal, made-up recipe so there is no way to know if it is safe or not for long term shelf storage. I would note that it is a small amount of liquid for the very large heads of cabbage used (and she left out the peppers and onions so it would be even more dense if those were added) and she heavily packed the jars which isn't recommended and then processed it in a steam canner for 15 mins. which wouldn't be considered safe either (and she admits to that). Your choice, your risk. Dave Here is a link that might be useful: Canning coleslaw
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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
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Comments (20)
I shred the cabbage very fine, or buy the already shredded called "Angel Hair". Add some very thinly sliced bell pepper, carrot, radishes, whatever you prefer. When making for the whole family I cheat and use bottled Cole Slaw dressing. There is a bottled poppy seed dressing that we all like a lot for cole slaw, too. I think the crushed pineapple would be good in this one, too, but would leave out the radishes and bell pepper if using pineapple. Or, I sprinkle the finely shredded cabbage with a little salt, a very little sugar, some celery seed and some mustard seed. Let it sit for a couple of hours, or even over night. When ready to serve, add a little white Balsamic vinegar and some vegetable oil, or oil of your choice. (I found olive oil to be too 'heavy' for this, but others may like it). Some white pepper to taste. Mix thoroughly. Sorry, I can't give measurements, I've never had any, I just do it kind of by gosh and by golly. But it has always come out good. Definitely some delicious sounding ideas here to try! Rusty
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chloebud, I like horseradish a LOT and always think coleslaw is better with some "kick", either horseradish or mustard. I'm definitely making this soon. I did try growing horseradish and killed it. Three times. I'm trying again this spring, I think. I can grow the finicky things and manage to kill horseradish? That's just wrong, LOL. Annie
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jae_tn2
12 years ago
marzetti is wonderful......nothing artificial tasting at all. i haven't tried glenda's recipe but would love to have marzettis on my plate at any time!
glenda_al
12 years ago
Found this and it sounds so close to the one I posted except it has mustard in it.

Almost Marzetti's Brand Slaw Dressing:
(which comes in a glass jar from Your Grocer's Refrigerator Case.)
Source: ThatBobbyGirl

2 cups light mayonnaise
2/3 cup sugar
1/4 cup white distilled vinegar
2 tablespoons prepared yellow mustard
cabbage
carrot
celery salt

Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill. Refrigerate unused portion of dressing for later use.
carol_in_california
12 years ago
I was the one who was asking about the name change to Hawaiian Cole Slaw.....so thank you for the recipe.
I have decided to use Glenda's recipe and substitute dried cherries and maybe some pineapple and toasting some macadamia nuts instead of the almonds.
I make a dressing very similar to Glenda's which I will make.
I will let you know how everyone likes it.
glenda_al
12 years ago
Wanna see pics of your luau, Carol, pretty please!

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