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Coleslaw

post #1 of 13
Thread Starter 
Looking for a non creamy, vinegar based coleslaw recipe to top off pulled pork BBQ sandwiches. Any leads?


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post #2 of 13
You don't want creamy texture or cream in the slaw?
post #3 of 13
You can go with a Lexington Red Slaw.
post #4 of 13

I am not a fan of either the cream cole slaw or a pure vinegar slaw, although I lean more towards slaws that are heavy on vinegar. I decided to create my own, trying to remember what it is I liked about various great slaws I've had. This recipe is the result. Feel free to alter some of the proportions. Since I'm usually cooking for two these days, I scaled it down to half a head of cabbage. I also sometimes use less carrot. It is there for color and texture and should not overwhelm the end result.

 

John’s Cole Slaw Recipe

 

½     Head cabbage shredded

1      small carrot, shredded

1      small green onion, sliced thin

2-3  tablespoons sugar

2-3  tablespoons cider vinegar

1      tablespoons mayonnaise

1½   teaspoon yellow mustard

¼     teaspoon celery salt

        salt & pepper to taste

 

As you can see, the sweet/sour sugar & vinegar mixture is the main thing, which is why I thought you might like this. The yellow mustard is the "secret ingredient" that, because of its tumeric, gives the slaw a key tang. I sometimes only use a teaspoon because you only need a little. Use a really fresh green onion and chop it as fine as you can. It is there for flavor and should be a background note.

 

Finally, even though the mayo is a minor ingredient, do try to use a decent brand like Dukes or Blue Plate (if you can get it in your area). Do not use Miracle Whip (I am most definitely not a fan, and it is not actually mayonnaise).

post #5 of 13
Thread Starter 
Quote:
Originally Posted by johnmeyer View Post

I am not a fan of either the cream cole slaw or a pure vinegar slaw, although I lean more towards slaws that are heavy on vinegar. I decided to create my own, trying to remember what it is I liked about various great slaws I've had. This recipe is the result. Feel free to alter some of the proportions. Since I'm usually cooking for two these days, I scaled it down to half a head of cabbage. I also sometimes use less carrot. It is there for color and texture and should not overwhelm the end result.

 

John’s Cole Slaw Recipe

 

½     Head cabbage shredded

1      small carrot, shredded

1      small green onion, sliced thin

2-3  tablespoons sugar

2-3  tablespoons cider vinegar

1      tablespoons mayonnaise

1½   teaspoon yellow mustard

¼     teaspoon celery salt

        salt & pepper to taste

 

As you can see, the sweet/sour sugar & vinegar mixture is the main thing, which is why I thought you might like this. The yellow mustard is the "secret ingredient" that, because of its tumeric, gives the slaw a key tang. I sometimes only use a teaspoon because you only need a little. Use a really fresh green onion and chop it as fine as you can. It is there for flavor and should be a background note.

 

Finally, even though the mayo is a minor ingredient, do try to use a decent brand like Dukes or Blue Plate (if you can get it in your area). Do not use Miracle Whip (I am most definitely not a fan, and it is not actually mayonnaise).


This sounds great! Thank you! Miracle Whip is an abomination no matter what it's for. I'm basically trying to recreate a BBQ sandwich that I had at a local brewery. I've never been a slaw fan but it was the first time I had it on a sandwich and it was everything!! Looks like this recipe is right up my ally. Thanks again!!


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post #6 of 13

I love my slaw, I use a homemade version as well, Something to look at or play with, 

 -Shred or fine slice small head of cabbage

 - shred or fine slice an onion and carrot(s)

 -In a separate bowl mix the following 

 - 1 cup mayo ( I use hellmans) 

 - 3 Tbsp Lemon juice or to taste 2-4

 - Salt and Pepper

 - sugar to taste ( i sprinkle about a tsp or so)

 - Dill optional I like it 

  Depending on the taste you can use an apple cider vineger as well. 

 

 It is another option

 Charlie

post #7 of 13
My basic recipe. One caveat is that I rarely use recipes for stuff like this, so this is off the top of my head. Feel free to play with quantities:

1 small head of cabbage
2 carrots
1/2-1 medium sweet onion
1/2 cup chopped Flat leaf parsley
1/4 cup lime juice
Poppyseed dressing
S&P to taste

Finely shred cabbage, finely slice onion, coarse grate carrots and add all to a bowl with the parsley. Add lime juice, S&P and enough poppyseed dressing to give you the consistency you're looking for. I do this a little at a time so that I don't overdo the dressing, it can get too sweet.

The citrusy/sweet goes great with pulled pork. Swap cilantro for parsley and toss it on street tacos.
post #8 of 13
Thread Starter 
Thanks for all the input fellas! Just made my slaw based on johnmeyers's recipe. I ended up buying a Walmart bag of coleslaw mix and feel it's more than half a head of lettuce so I doubled the add ins. Taste pretty great to me and not too creamy so we will go with it. Spent all morning smoking butts. They are still going and I'm starving! Looking forward to tonight's dinner! Should be noted that I made a batch of SoFlaquers Carolina Mustard sauce and I plan to add his finishing sauce as well. Can't lose right?


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post #9 of 13
Quote:
Originally Posted by alesmoker View Post

Thanks for all the input fellas! Just made my slaw based on johnmeyers's recipe. I ended up buying a Walmart bag of coleslaw mix and feel it's more than half a head of lettuce so I doubled the add ins. Taste pretty great to me and not too creamy so we will go with it. Spent all morning smoking butts. They are still going and I'm starving! Looking forward to tonight's dinner! Should be noted that I made a batch of SoFlaquers Carolina Mustard sauce and I plan to add his finishing sauce as well. Can't lose right?


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Hopefully the coleslaw mix was cabbage, not lettuce. I've never had coleslaw made with lettuce, but I don't think it would be too good.

 

Glad you are liking the recipe. One thing I find is that it actually gets better with age. If you do decide to age it for a day or two, make sure to put absolutely no salt in the recipe (my recipe purposely omits salt). This is because salt will draw the moisture out of the cabbage, and things will get very runny and the cabbage will get really soggy. Instead, if you want salt, add it just before you eat.

post #10 of 13

Just sayin, we always add celery seed to our slaw, and, ALOT, A lot,  of plain white sugar.

 

Many like this, some dont.

 

If you search recipes on the Web, you will see some do this.

 

Just our method, not for everyone.  

 

I don't want it w/o that.

 

We defintely add shredded carrots to the finely cut cabbage head.      Marc

post #11 of 13

I make a South Carolina coleslaw that is mustard based and has no mayo. It goes GREAT on a pulled pork sandwich. Very easy to make.

 

Here is the link.....http://www.southernliving.com/food/entertaining/coleslaw-recipes/south-carolina-coleslaw-recipes

post #12 of 13

  Thx. Sauced, I copied that one, We are going to be trying that one with our pulled pork. 

post #13 of 13
Also...to same some time and labor, you can always use the bagged Cole slaw mix, then just make the dressing and combine.
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