I make my coleslaw like a chef I knew many yrs ago. You put some oil in a bowl, add some sugar, mayo and sour cream. Mix all together and pour over cabbage. You will have to give it a taste and get the amouts right. I never measure. I like to add pineapple sometimes also.

Son love my cole slaw, and he normally does not eat cole slaw.

I call it Alaskan cole slaw, as that was the first time I had it and a fella KT'er that lived there, was able to find the recipe. Now it's the only kind I make.

Alaska cole slaw
5
cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart

1/2 cups almond slivers, toasted
1 1/2
cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it
works great:

mix 1/2 c mayo with 2 Tbl cider vinegar
**I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over
coleslaw right before serving and toss JUST TO COAT. Better made the night before.

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

I don't use a recipe per se since it varies to the amount I'm making. Start with your cabbage mix, green & purple (WELL WASHED!), add red/purple onion, and/or green onion, carrot, radish, and celery. Give it a splash of vinegar. Pour a little of the bacon grease over it but not enough to make it greasy. Add the chopped cooked bacon, lemon juice, FGBP, and some kind of sour cream. Sometimes I'll use a dip, like ranch, onion, bacon, etc. Mayo and some ranch dressing (or ranch seasoning), Italian Seasoning, lemon pepper, celery seed, garlic powder and either smoked salt or smoked paprika or a splash of BBQ sauce if it's for a rib meal. Sometimes I add some bell pepper and sometimes I'll add some apple, dried cranberries or pineapple. Oh and a good heavy splash of Louisiana Hot Sauce. Right before serving I mix in cashews. If it needs more salt, I usually use celery salt or a seasoning salt.

I'm making this one tomorrow for the family picnic.

I had some the other day from a vendor at a crafts show and it was different from what I'm used to but very good.

The dressing seemed to have more of a vinegar base than a mayo one as it was quite tangy and it also had craisins in it which gave it both sweetness and additional tang. I might try to duplicate it next time I make slaw. Edited to add that I think it also had caraway seeds mixed in.

Broccoli slaw is also one of my favorites. Buy a bag of shredded brocolli and toss with your favorite dressing. Add almonds, carrots, raisins, craisins or whatever additions you like.

Simple pineapple cole slaw. Drain 1 small can crushed pineapple and set juice aside. Shred 1/2 cabbage and stir pineapple into it. Mix 1/2 c mayonaise with the juice from the pineapple and stir into salad to your taste. You can sprinkle slivered almonds on top of the salad if you like.

I have both grandmother's coleslaw --

German Grandmother's Coleslaw

1 head cabbage shredded (not diced but shredded)

1 onion, thinly sliced

Mix together

Take 1 cup of vinegar and 1 cup of sugar and 1 t. celery seed and 1 T salad mustard and boil together. Add 1 cup of oil and bring to boil again. Pour over cabbage and onion mixture. This needs to be made either the day before or the morning it's being served.

MY OTHER GRANDMOTHER'S COLESLAW

She always just shredded cabbage -- didn't add any other vegetables. Then mix 1 cup of cream, 2/3 c. sugar and 1/3 c. vinegar together until sugar is dissolved. Add salt and pepper to taste. Pour over cabbage and refrigerate for a couple of hours although it can be eaten immediately if you want.

I make my coleslaw with lots of grated carrot, sliced radishes, a tiny bit of celery seed and just dressed with lime juice, salt and pepper. Once in a while I will add a bit of apple on top when I fill a bowl for myself. So good.

DH loves my coleslaw and eats it all summer. I shred red and green cabbage, add about an equal amount of shredded carrot, some thinly sliced red capsicum/sweet pepper, thinly sliced celery, thinly sliced spring onion (green part only as DH can't eat the white part). Sometimes I add some currants. Dressing is Hellman's mayo thinned with a little vinegar and a bit of sugar added.

We love Glenda's Alaskan cole slaw ;-)

There are a number of recipes that call for salting the shredded cabbage first and setting it aside to drain for several hours, such as this one. Apparently that works a lot of the moisture out of the cabbage first so the cole slaw doesn't get watery. I'm going to give that a try today.

My mother always made cole slaw with shredded cabbage, drained small can of crushed pinepple, shredded cheddar or colby cheese, and Miracle Whip. Season with salt and lots of black pepper. So this is what I always make at home. I enjoy almost any coleslaw I encounter at restaurants or pot lucks, but I always go back to her recipe.

I like just a simple coleslaw, either one made with vinegar and sugar or one with sugar, vinegar and mayo or Miracle Whip. Just a touch of carrots or sweet pepper and that is about all I want in my coleslaw with the cabbage.

Sue

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

I also add raisins, diced apple and sunflower seeds along with grated carrot and sometimes green pepper.

My dressing is usually mayo, maybe some sour cream and I prefer lemon juice rather than a vinegar, and then salt and pepper.

I tried the salting first and I was amazed at how much water drained out of the cabbage. The dressing did seem to stick better and wasn't any where near as watery as usual, so I'm going to stick with that plan. I didn't add any salt to the dressing as the veggies were already salted.

If you don't want to salt the cabbage, once the coleslaw is made, upturn a small bowl and place it in the bottom of your serving/storage bowl. Put the coleslaw on top of the upturned bowl. Any excess liquid will drain and end up underneath the upturned small bowl, and your coleslaw will stay dry.

The recipe that I use is the same my Mom used when I was a kid and now it's my DH's favorite.

I use the bagged slaw and mix Helmann's (or Best Foods) to the consistency we like, then I mix in a small spoon of sugar, a little vinegar, and celery salt in to taste. It's best when it's able to sit over night. I've never thought of adding radishes to it, but it could be good. I might try that next time.

I have been using Glenda's recipe for Alaskan Cole Slaw for several years and funny thing is I also leave out the celery and green peppers :) Thanks again, Glenda.