Cole Slaw Recipe
Pat Fish1
Need Cole Slaw Recipe desperately.
Once had Cole Slaw with pineapple in it. It was good. Might someone else ever
have heard of this?
Thanks in advance.
PS: Pineapple ingredient NOT mandatory.
Pat Fish/Merryland
Michael
"Pat Fish1" <patf...@aol.com> wrote in message
news:20020414001021...@mb-fv.aol.com...
Try www.google.com and type in cole slaw pineapple recipe. There are
several variations.
Michael
Jeffrey
husband says true coleslaw is cabbage, mayonnaise (and it has to be
Hellman's), salt and pepper. I'm also Georgia-born and raised,
mostly, except for high school in PA. Imagine his dismay when I tried
to serve him PA Dutch coleslaw with vinegar and carrots, and a few
other things!
aec
> Cabbage on sale....5 lbs for a buck.
>
> Need Cole Slaw Recipe desperately.
>
I usually double it, I use pecans and I always add the Mango Chutney -
it adds that little something which makes it interesting.
Also for some bizarre reason I prefer it when I grate everything by
hand (rather than using a food processor) - who knows why, but I find
it tastes better!!!
Anne
SPICED COLESLAW WITH PECANS
From my friend Kirsten - I don't know where she got it...)
Preparation time 15 mins. plus standing
Not suitable for freezing
Serves 4
340 cals/serving
350g (12oz) white cabbage, finely sliced
225g (8oz) carrots, peeled and coarsely grated
2-3 celery sticks, finely sliced
50g (2oz) pecans or walnuts (optional)
paprika for sprinkling
chervil or parsley sprigs to garnish
Dressing
75ml (5 Tbls) mayonnaise
30ml (2 Tbls) olive oil
30ml (2 Tbls) wine vinegar
5ml (1 tsp) chilli powder
10ml (2 tsp) mango chutney (optional) - note I add about 1 Tbls
4 drops of Tabasco sauce
coarse sea salt and pepper
1- Combine the cabbage, carrots and celery in a large bowl.
2- To make dressing, put all of the ingredients into a screw-topped
jar and shake vigorously to combine.
3- Pour the dressing over the salad and toss well. Cover and leave to
stand for several hours or overnight if possible, in a cool place.
4- Just before serving, toss the pecans into the salad. Sprinkle with
a little paprika and garnish with chervil or parsley.
NOTE If possible make this salad the day before, or at least several
hours ahead, to enable the flavours of the dressing to be absorbed.
VARIATION To make the dressing suitable for vegans, substitute 125g
tofu for the mayonnaise. Put all of the dressing ingredients into the
blender or food processor and work until smooth, adding a little more
oil to thin if necessary.
Gabby
I like a vinegary coleslaw better than a creamy one so I was delighted to
find this recipe in Bonnie Stern's "Simply HeartSmart Cooking" Random House
© 1994 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking
Schools Ltd.
Country-style Coleslaw
Shred 1 green cabbage and 1 carrot (I usually use 2 or 3).
Dressing:
1/2 cup rice vinegar
2 tbsp granulated sugar
1 minced clove garlic (I'm usually more heavy handed with the garlic)
5 chopped green onions
salt to taste.
Toss and chill 1 hour.
Keeps up to 3 days in the fridge -- but not if I'm around. ;o)
Gabby
Billy
>I haven't seen one with pineapple, but my Georgia-born and raised
>husband says true coleslaw is cabbage, mayonnaise (and it has to be
>Hellman's), salt and pepper. I'm also Georgia-born and raised,
>mostly, except for high school in PA.
That is good slaw....and here is another one that you might enjoy!
@@@@@ Now You're Cooking! Export Format
Carolina Red Barbecue Sauce
sauces/dips
1 1/2 c cider vinegar
1/2 c ketchup
1 tb brown sugar
1 ts salt
1/2 ts red pepper flakes
Stir all ingredients in small bowl until sugar and salt dissolve. Cover
and refrigerate, if desired.
Contributor: Bon Appetit, 07/99
Yield: 2 cup
** Exported from Now You're Cooking! v5.50 **
@@@@@ Now You're Cooking! Export Format
Tangy Coleslaw
salads
1 c mayonnaise
1/2 c Carolina Red Barbecue Sauce
2 1/2 lb cabbage; cored, thin slice
Whisk mayonnaise and barbecue sauce together. Mix in sliced cabbage.
Season slaw to taste with salt and pepper. Refrigerate three to six
hours. Toss occasionally.
Contributor: Bon Appetit, 07/99
** Exported from Now You're Cooking! v5.50 **
The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you
know to be true. As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit! © W. H. Stoneman
Evelyn Chester
I have also added a red apple, thinly sliced and a bit of goat chees or
mild feta, works great
with red cabbage.
Evelyn
zxcvbob
Miracle Whip, honey, vinegar, and celery seeds. Adjust seasonings with salt
and pepper. I have tried salting and wringing the cabbage before dressing
it to keep it from weeping so much, but it always ends up too salty. But I
think the procedure has promise if I could jus to it right.
Bob
Dimitri
If you liked the one with pineapple try this one. You can even add
pineapple if you like. This a is creamy well balanced sweet coleslaw that
has been a favorite for many many years.
Ingredients
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil 1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 ts Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head -very finely shredded
Preparation
Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is well
coated.
Yield: 10 servings
Recipe by The Original Pantry, L.A.
Dimitri
blake murphy
here's one that's a little different, i think. it's not very sweet,
though:
cole slaw (adapted from 'the everyday cookbook' by betty wason)
2 cups (not too finely) shredded cabbage
1 tsp salt
1/4 tsp dry mustard, or 1/2 tsp honey mustard
1/2 tbl sugar
1 to 1 1/2 tbl rice vinegar
1 1/2 tbls sour cream }
} or 2 tbl mayonnaise (i ususally use
mayo)
1 tbl mayonnaise }
* * * * * * * *
mix together mustard, sugar and vinegar.
to shredded cabbage in bowl, add 1/2 salt and toss. add the other
half, toss.
add vinegar mixture, toss.
add mayonnaise or sour cream/mayonnaise and toss. refrigerate.
4-6 side servings (it says here).
* * * * * * * *
(i was visiting a woman a couple years after we had broken up, and she
said 'you know what i miss most about you?' i was expecting something
mooshy. she says 'your cole slaw.')
your pal,
blake