What are your favorite recipes and styles?
Favourite is basic carrot and cabbage slaw with apple cider vinegar and olive oil dressing. Apart from really liking the flavour, it can be taken on picnics without fear of a mayonnaise based spoilage.
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I like Curtido aka Salvadoran coleslaw.
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I make cole slaw with a very simple dressing of Duke’s mayo, a lil spicy brown mustard, RWV, s&p. The “secret” is very thinly sliced red onion in addition to the cabbage, which gives it just a hint of a bite.
Best made a day ahead.
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I don’t have a recipe as much as a method. I start with a dollop of mayo (Best Foods, usually), add a little sugar, vinegar (white, apple cider, red, rice), salt, pepper, lemon juice, and then something to give it some character. Oregano, cumin, chile powder, and cayenne for a southwestern/Mexican kick, or shoyu and sesame for an Asian flair, for instance. Shred up a quantity of cabbage and carrot. Maybe a tablespoon of pickle relish, too. Combine everything. It’s better if it sits in the fridge for at least an hour or so.
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I like a classic slaw, and also like this version with apples:
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I generally like to purge the cabbage at this point, if I shred it myself, so that it doesn’t get soggy later. But usually these days I just buy pre-shredded slaw mix, which tends to be a bit drier.
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Swedish Pizza Salad.
It is basically shredded cabbage with a dressing made from oil, vinegar, salt, pepper, sugar (optional) and oregano. Sometimes other Italian herbs are added like basil and red pepper.
If you go out for pizza in Sweden, there will be pizzasallad. I make it all the time at home and it has become my preferred form of cole slaw.
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This one and only this one Restaurant-Style Coleslaw
it is perfect for me.
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Wow! A 1/3 cup of sugar. Is it very sweet?
thanks!!
It is, but I am too. haha yes it’s too sweet for some, I think though that the buttermilk/lemon/vinegar is a perfect balance for the shug.
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A classic cabbage/carrot mix or basic green cabbage sliced AS THIS AS POSSIBLE, Kewpie mayo, heavy amount of the furikake blend of your choice. (I like the ones with dried egg in the mix)
A sesame/ginger/citrus vinaigrette dressed slaw works well as the crunchy veggie component of Asian fusion tacos (ie Korean short rib, Filipino sisig, etc)
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Pickle relish in Cole slaw is a new one for me. Potato salad for sure but I can’t recall ever having pickles as an ingredient in cole slaw.
this dill pickle slaw is new to me, too
and these bread & butter slaws
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It really depends on my mood. A little bit of pickle relish can add another dimension without being overpowering, or even clearly identifiable. A little different sort of sweetness or tartness, I guess.
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I’m surprised no one has mentioned celery seed yet. Seems like the most typical addition I’ve seen at a lot of places that want to up their cole slaw game just a bit, while still keeping it pretty standard.
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