Рецепт Coleslaw and you.
So, how many coleslaw types are out there? No, I am not talking about recipes, I am talking about YOU, the coleslaw eater.
As a coleslaw aficionado, what kind do you prefer?
Do you enjoy a vinegar based dressing with celery seeds?
Do you prefer carrots in with the cabbage? What about red onions? Peppers?
Do you use buttermilk? Half-and-half? Cream? Mayo?
Do you finely grate the cabbage or give it a rough chop?
And, you can tell me, do you buy the bag of prepared cabbage and a jar of ready-made dressing?
Leave me a comment below and let me know what type you are.
Creamy Coleslaw
- Slightly adapted from Smoke and Spice
- 1 c. half-n-half
- 1/4 c. sugar (The original recipe called for twice as much.)
- 6 T. apple cider vinegar
- 2 T. mayo (We use the olive oil based kind.)
- 2 cloves garlic, minced
- 1 t. fine sea salt
- 1 medium head of cabbage, grated
- 1 c. carrots, grated
Place half-n-half, sugar, vinegar, mayo, garlic and sea salt in a lidded jar and shake well.
In a food processor, grate the cabbage and carrots. Toss it all together and let it get all friendly in the fridge for at least one hour.
A grilling buddy gave The Hubs Smoke and Spice and touted it as the only grilling and smoking book one would ever need. This recipe is from that book and he claims this is the ultimate coleslaw.
That is if you like the creamy variety, this is it!
Is this not beautiful?
The Hubs made this all by himself!
But, what if you like a more vinegary one?
I found this recipe in an old cookbook complied by the Oklahoma Association for Family & Community Education. There are a lot of classics in this one.
I love the title of this recipe and can’t wait to try it. And, I just wanted to share an alternative slaw recipe with you.
Hole-in-the-Wall Coney Slaw
Attributed to Mrs. Hurley from Payne County
1 head cabbage, finely grated
1/2 c. prepared mustard
1 to 2 c. sugar
1 t. salt
1 T. vinegar
1 t. pepper
Stir ingredients together until well mixed. Place in covered dish. Chill for 8 hours at least.
Man, that is a lot of sugar. If anybody tries this or has a similar recipe, please let me know how it is.
Aside: A couple of years ago, I posted Potato Salad and You. I don’t know what I am trying to analyze about one’s preferred sides for a BBQ, but I do think it needs more study. Do you think there is a grant out there somewhere that would fund it?
Ready to serve.
I think my new favorite kind is any one that The Hubs makes (and I don’t have to make myself)!