Slaw /was Re: [BBQ] An aside

[John Douglas]

Sherm,

BTW, look at the names attached to this recipe.

That is a great recipe, but this one is my wife"s favorite:

                            Corky’s Cole Slaw

 Recipe By     : Kit Anderson
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Slaw

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        head of green cabbage -- shredded
    2      medium        carrots -- grated
    1                    green pepper -- finely diced
    2      tablespoons   onion -- grated
    2      cups          mayonnaise
      3/4  cup           sugar
      1/4  cup           Dijon mustard
      1/4  cup           cider vinegar
    2      tablespoons   celery seeds
    1      teaspoon      salt
      1/8  teaspoon      white pepper

 Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together
 and toss well. Cover and refrigerate 3-4 hours.

                    - - - - - - - - - - - - - - - - - -

 NOTES : Here is the recipe for cole slaw from Corky’s in Memphis. This is
 the best I've tasted. Many ingredients are the same in other slaws- the
 difference must be the celery seeds, vinegar, and mustard. Don't leave
 anything out. It is perfect.

 MY VERSION OF CORKY'S COLE SLAW
|
| 1/2 head green cabbage (or Napa), shredded
| 1/2 head red cabbage, shredded
| 2 c shredded carrots
| 1/2 red onion, chopped
| 2-3 green onions, sliced on the diagonal, including both green and white
| 2 c Hellman's (or Best Foods) mayonnaise
| scant 3/4 c sugar
| 1/4 c Creole mustard (such as Zatarain's)
| 1/4 c rice vinegar
| 1 1/2 t kosher salt
| 1/2 t freshly ground black pepper
| 1/4 c Frank's Hot Sauce
|
| Just throw it all together, and allow enough time for the flavors to
marry. ~ Wendy

Coleslaw - Sweet, Creamy&  Sugar-free

Recipe By : Keri Cathey
Serving Size : 1 Preparation Time :0:00
Categories : Salads Slaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb shredded cabbage -- to 1 1/2 lb
--or 1 bag slaw mix
1/4 small red onion -- shredded, optional
--Dressing
1/2 cup mayonnaise -- to 3/4 cup
9 packets Splenda sweetener, to 11
2 Tbs cider vinegar
1/2 tsp tabasco sauce -- Chipotle, optional
1/4 tsp salt
1/4 tsp celery seeds -- optional

Blend dressing ingredients well, and mix with vegetables. Refrigerate at least 1 hour.

This recipe originally used 1/2 cup sugar. I had heard many good things about the taste of Splenda sweetener, so I thought I'd give it a shot in this. Since each packet = 2 teaspoons sugar, I ciphered thus:

1/2 cup sugar = 4/8 cup = 4 x 2 Tbs = 8 Tbs = 8 x 3 tsp = 24 tsp / 2 = 12 packets to equal 1/2 cup sugar. I miscounted and only used 9 packets, but that was PLENTY sweet. Bubba-tested and approved.

Keri C, originally post to bbq list 5-17-2003

Sherman Watkins wrote on 3/21/2021 2:10 PM:

Try Napa cabbage in Danny's Coleslaw. Just made a batch. Flavors are marrying even as we speak.

--

Sherm
Smoking in Montana's Banana Belt

W7STW

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Best Regards,

John D

[Rick Mortimer]

Some good people  there.. Still make Kit's BA chili.. And Wendy, and Danny. I learned a lot from those people.

Rick

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[David Mitchell]

On Corky's slaw is the Dijon mustard the grainy kind?

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[John Douglas]

Good question, been awhile but I think it was not grainy, but I think it would work if you like it. I have never been a mustard fan except as a an ingredient or on a state fair corn dog. :)

John

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Best Regards,

John D

[John Sigler]

I have always used the smooth Dijon.