Good Coleslaw

Hi Folks

Happy Sunday to you all! Normally would be in Church but playing hooky today with my husband who is pretty sick!

I was asked by my oldest daughter, Lori to make coleslaw for the holiday for twelve people. It will be really different not having my family at our home since I've done it for 43 years. But anyway my mother used to make the best coleslaw and I have yet to master good coleslaw or potato salad.

Help!!!!!!!!!!!!

This was originally posted by footsiebear. It is to die for. If you like the coleslaw at kfc then you should like this one.


Kfc Cole Slaw
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8 Cups finely diced cabbage (about 1 head)
1/4 Cup diced carrot (1 medium carrot)
2 Tablespoons minced onion
1/3 Cup granulated sugar
1/2 Teaspoon salt
1/8 Teaspoon pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1-1/2 Tablespoons white vinegar
2-1/2 Tablespoons lemon juice


Cabbage and carrots must be finely diced, resembling confetti or orzo
pasta.

In blender, blend together last 7 ingredients until smooth.

In large bowl or 2 gallon size ziplock bag, combine cabbage, carrots, minced onion and coleslaw dressing. Mix thoroughly.

If using bowl, cover. Refrigerate several hours or overnight before serving.

1 bag chopped slaw (found in the produce section of the store)
1 bottle Kraft Coleslaw Dressing

Mix together, refrigerate, and serve!

Stephanie

Deana’s Asian Slaw

1 head cabbage (I love nappa cabbage)
shredded carrots, onion, peppers (whatever you like)
Just before serving put dressing on cabbage (I think this is too much dressing by Deana uses it all) and add crunchies (again, I think it is too much for one head of cabbage) Stir well and serve.


Dressing
1 cup sugar (I use a little less)
2 TBS soy sauce
2 TBS sesame oil
½ cup vinegar (red wine or cider)
black pepper
Blend until sugar is dissolved, add SLOWLY:
1 cup oil (I use half olive/half canola)
Mixture will thicken as it blends.

Crunchies
1/2 cup butter (too much, use 1/4 cup and use half olive oil)
2 pkgs Ramen noodles (no flavor packet)
1/2 – 3/4 cup sliced almonds
1/2-3/4 cup sunflower seeds
Can add walnuts, pecans, or sesame seeds too. As many as you like and any combination.

Melt butter/oil in skillet, crunch up noodles in skillet and add nuts. Toast slowly, stirring frequently until fragrant, and starting to brown. Cool before adding to salad. This makes more than you will use for one salad. I store the extra in a Ziplock bag.

Deana’s original recipe called for mandarin oranges, diced roasted chicken and green onions. I prefer it without these.

Hard Rock Cafe Cole Slaw
1 1/3 Cups mayonnaise
3 T white vinegar
2 T + 2 t sugar
2 T milk
dash salt
8 cups chopped cabbage (1 large head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight. The flavor usually develops in 24-48 hours.

Would they go for Oriental Cole Slaw with the ramen noodles. This is the best coleslaw I ever had.

Barb

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This is the dressing I put on my cole slaw (as well as carrot and raisin salad and waldorf salad. It is a sweet sour dressing and I have been using it for years. I asked a friend how she made her coleslaw dressing and she said that she mixed mayonnaise, sugar, and vinegar until it tasted right. I think tis recipe was one from Heloise. Anyway, this one tastes "right" to me.

1 c mayonnaise
1/2 c sugar
1/4 c vinegar

Mix together and moisten the cole slaw.

This keeps well in the refrigerator.

Here is another coleslaw type salad--it's a bit more colorful and also a bit different.

A B C Salad

1 large red apple, cored and chopped
1/2 small to medium head cabbage,
coarsely chopped
1 stalk broccoli, chopped med fine
1 -2 onions chopped fine
Red or green pepper, optional

Dressing:
1/4 c oil
1/4 t pepper
1/3 c sugar or honey
1/4 t salt
1/4 c vinegar
2 tsp Dijon mustard (I like country Dijon)
1 T + 1 tsp lemon juice

Combine all ingredients for dressing and mix well, (ideally in a blender). Combine the vegetables and apple in a salad bowl and stir in most of the dressing. Refrigerate at least 1 hour before serving. When served, add additional dressing just to moisten and emphasize the flavor.

Hard Rock Cafe Cole Slaw
1 1/3 Cups mayonnaise
3 T white vinegar
2 T + 2 t sugar
2 T milk
dash salt
8 cups chopped cabbage (1 large head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight. The flavor usually develops in 24-48 hours.



this is an excellent recipe and it is liked by all who eat it. I am always being requested to bring this to family outings

The ONLY recipe for us !!!!

Cole SlawCOLE SLAW
.
This is the best cole slaw we have ever had (even better than our old favorite,
KFC). The flavors blend and intensify with time, so if possible, make this the
day before you plan on eating it.
.
1 head green cabbage, shredded*
1 small carrot, peeled and shredded*
2/3 cup mayonnaise
1/4 cup sugar
2 tbsp. milk
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
.
1. Toss cabbage and carrot in a medium bowl. Combine remaining ingredients and
pour over cabbage mixture; toss to coat. Cover and refrigerate several hours or
overnight to allow flavors to blend. Yield: 6 to 8 servings.
.
*Useful Tip: For extra convenience, use one package (16 ounces) refrigerated
cole slaw mix (cabbage and carrots).
.
Steph's Country Kitchen Goodness
http://www.stephskitchen.com/welcome.html.