mmr@ritcv.UUCP (Margaret Reek) (02/12/86)
I am looking for a good cole slaw recipe, in anticipation of next year's cabbage crop. I prefer a creamy type slaw - anybody out there got a sure fire recipe? Margaret Reek Rochester Institute of Technology rochester!ritcv!mmr
sjf@pierce.UUCP (SJ Foster) (02/14/86)
Well, this recipe may seem to simple, but everyone who has tried it, loves it. Cabbage Carrots Grate the cabbage and carrots together. This will make a much finer cole slaw than chopping, although you could use a food processor if you want (I personally don't care for them). Grating the cabbage makes a BIG difference in the taste of the slaw. For a dressing I usually cheat. I find Pfiefer (sp) Sweet&Sour dressing to be better than any dressing I have made. Scott Foster AT&T Bell Laboratories Liberty Corner, NJ
medley@uiucdcs.CS.UIUC.EDU (02/17/86)
My favorite coleslaw dressing is quite easy to prepare, but doesn't come with exact measurements. Put some mayonaise into a bowl (how much depends on how much slaw you've got.) Add 3 - 6 spoons of sugar. Start adding cider vinegar. Mix well after each addition and taste. I like the dressing fairly tart, so I end up with a consistency close to drippy. One thing to be aware of is that as the coleslaw stands (in the refrigerator, I hope) it becomes less tart, so you must add enough vinegar to go slightly beyond perfection when you make it. I have a friend who makes an excellent slaw dressing with an almost identical recipe - she also includes some whipped cream in place of some of the mayonaise.
guy@slu70.UUCP (02/17/86)
In article <9339@ritcv.UUCP>, mmr@ritcv.UUCP (Margaret Reek) writes: > > I am looking for a good cole slaw recipe, in anticipation of The dressing is the main thing. I use a thoroughly non-traditional one as I don't like the sweet dressings that are commonly used. Basically I use a mixture of mayonnaise with some vinegar and dill. You can use brine from a dill pickle bottle to get a stronger dill flavor or experiment with some of the more exotic vinegars. I also usually add some black pepper, Dijon mustard, and sometimes some finely chopped capers.
emmyl@copper.UUCP (Emmy Lou Roe) (02/19/86)
This one is for cole slaw lovers - you will fix it so much
oftener because you have the dressing all ready for you in
the refrigerator at all times! It gets better the longer you
leave it in there. It's marvelous and so simple:
Mix well by hand or mixer:
1 cup Best Foods mayonnaise
1/2 cup distilled white vinegar
1/4 cup sugar
Put it in a jar and use it as needed on shredded cabbage.
(I've never been able to make good cole slaw until I tried this.)korfhage@ucla-cs.UUCP (02/20/86)
Our family recipe is quite similar to that of medley@uiucdcs (mayo, sugar,
vinegar), but we toss in a teaspoon of celery seeds, too.
--
Willard Korfhage
ARPA : korfhage@ucla-ats.arpa
UUCP : {ucbvax,ihnp4,randvax,trwrb!trwspp,ism780}!ucla-cs!korfhage