Looking for a semi sweet vinegar slaw dressing recipe.....HELP!!!

[forktender]

It's for a family party on the 4th with youngin's and old folks, so it has to be pretty mild.

What comes to mind? I could use a little help with a proven recipe, please.

Thanks a bunch.
Dan.

 

[Elf@shore]

It's for a family party on the 4th with youngin's and old folks, so it has to be pretty mild.

What comes to mind? I could use a little help with a proven recipe, please.

Thanks a bunch.
Dan.

HI! Slaw tips:
My 1st job, we made it from scratch ! So?, here it goes.
When you make slaw and you want to have an equal flavor?
Sugar and vinegar needs to be equal to neutralize it.
my thought was to use Brown sugar and Apple cider vinegar, to put a spin on it, then adding yur spices you want?
You can add Mayo or oil, depending on what you like ?
IMO: use a mix of this:
Cabbage, Red cabbage ,Shredded carrots for color,
minced onion ,garlic ,peppers of choice green or hot ?
IMO: Use fresh Vegs, not dried, only for spices.
Make it a day ahead and let it sit overnight.
Hope I got everything covered?
After all it was 1976 when I learned this !
HAPPY 250TH !
ENJOY YUR FEAST!

Last thought?: Can add raisins or fresh apple cubes .

 

[indaswamp]

Here is the one I use. Been making it for over 15 years. Reminds me of the coleslaw my grandmother made. I like to add diced apple (squeeze lemon or lime on the apple first) and you can add some nuts too if you want....pecans, walnuts, or peanuts...

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

 

[mooses]

This is mine:

Semi-sweet vinegar coleslaw dressing, I use a Vitamix

Ingredients

• 120 ml apple cider vinegar
• 60–90 g sugar
• 50–60 ml neutral oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4–1/2 tsp garlic powder
• 0.2–0.5 g soy lecithin
• 1–3 drops hickory smoke flavor
• 1 tsp Dijon mustard

Method (Vitamix)

• add vinegar, sugar, salt, pepper, onion + garlic powder
• add lecithin + optional mustard
• blend briefly to dissolve
• slowly add oil while blending
• high speed 5–15 seconds until emulsified
• add hickory at the end, pulse once
• rest 30 min before use

Why the additions

• hickory: adds BBQ smoke character in micro-doses
• garlic/onion powder: stable savory base without fresh instability
• soy lecithin: stabilizes oil-vinegar emulsion, improves texture
• Vitamix: mechanically creates fine emulsion and creamier mouthfeel, reducing need for emulsifiers

 

[radioguy]

I am always looking for a not too sweet slaw recipe !

RG

 

[Newglide]

my white slaw is pretty basic but people seem to like it...

sauce
1 cup mayo
6 tbsp sugar
1/4 cup apple cider vinegar
1 1/2 tst kosher salt
1 tsp black pepper
slaw
1 2 lb-ish head of cabage chopped
2 large carrots shredded
1 small vidalia onion fine shopped

Mix the sauce in a bowl, chop and shred the rest and put it in another bowl.
Add them together and you got slaw.

 

[zwiller]

Here's an old family recipe:

 

[912smoker]

I've made several but @SmokinAl has posted one of the best I've tried.

Keith

 

[WaterRat]

It's for a family party on the 4th with youngin's and old folks, so it has to be pretty mild.

What comes to mind? I could use a little help with a proven recipe, please.

Thanks a bunch.
Dan.

I have one that’s primarily vinegar with just a bit of mayo to hold it together. Not creamy. Easy enough to adjust the sweetness as you make it I’ll have to take a pic of the recipe when I get home.

 

[luvcatchingbass]

I've used this one for years, you can omit the cayenne if you want. Rarely any complaints even with the cayenne or I will add a little hot sauce like Franks in place. Only complaint that sticks in my head is the onion because a couple people don't like onion. I have also made a few tweaks like a little celery seed, I add more ACV myself (first time was an oops of 2 Tablespoons instead of Teaspoons), Dejon Mustard instead of yellow, etc. Thing is you can make the dressing and taste test to your liking, I usually tasted with the wife and we would tweak from there.
About the only time we have had leftovers for very long was I made more than what we had for people. This includes 4 pig roasts that we fed anywhere from 30-60 people.

Sweet and Spicy Coleslaw

Get Sweet and Spicy Coleslaw Recipe from Food Network

www.foodnetwork.com

 

[forktender]

I have one that’s primarily vinegar with just a bit of mayo to hold it together. Not creamy. Easy enough to adjust the sweetness as you make it I’ll have to take a pic of the recipe when I get home.

I appreciate it, but my Mom won't eat mayo. LOL
Thank you for the offer.
Dan.

 

[forktender]

HI! Slaw tips:
My 1st job, we made it from scratch ! So?, here it goes.
When you make slaw and you want to have an equal flavor?
Sugar and vinegar needs to be equal to neutralize it.
my thought was to use Brown sugar and Apple cider vinegar, to put a spin on it, then adding yur spices you want?
You can add Mayo or oil, depending on what you like ?
IMO: use a mix of this:
Cabbage, Red cabbage ,Shredded carrots for color,
minced onion ,garlic ,peppers of choice green or hot ?
IMO: Use fresh Vegs, not dried, only for spices.
Make it a day ahead and let it sit overnight.
Hope I got everything covered?
After all it was 1976 when I learned this !
HAPPY 250TH !
ENJOY YUR FEAST!

Last thought?: Can add raisins or fresh apple cubes .

Great info. I really appreciate that.
Thank you.
Dan.

 

[forktender]

Here is the one I use. Been making it for over 15 years. Reminds me of the coleslaw my grandmother made. I like to add diced apple (squeeze lemon or lime on the apple first) and you can add some nuts too if you want....pecans, walnuts, or peanuts...

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

I blew it, I forgot to add no mayo, Mom despises it.
She'll eat slaw made with a little buttermilk, but NO MAYO. LOL!!!

I'm taking tips from everyone's recipes, and I just might make up my own concoction.

Thank you.
Dan.

 

[forktender]

This is mine:

Semi-sweet vinegar coleslaw dressing, I use a Vitamix

Ingredients

• 120 ml apple cider vinegar
• 60–90 g sugar
• 50–60 ml neutral oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4–1/2 tsp garlic powder
• 0.2–0.5 g soy lecithin
• 1–3 drops hickory smoke flavor
• 1 tsp Dijon mustard

Method (Vitamix)

• add vinegar, sugar, salt, pepper, onion + garlic powder
• add lecithin + optional mustard
• blend briefly to dissolve
• slowly add oil while blending
• high speed 5–15 seconds until emulsified
• add hickory at the end, pulse once
• rest 30 min before use

Why the additions

• hickory: adds BBQ smoke character in micro-doses
• garlic/onion powder: stable savory base without fresh instability
• soy lecithin: stabilizes oil-vinegar emulsion, improves texture
• Vitamix: mechanically creates fine emulsion and creamier mouthfeel, reducing need for emulsifiers

This sounds wonderful, and I learned something about adding soy lecithin, I just ordered a bag to experiment with.

Thank you very much.
Dan.

 

[forktender]

I've made several but @SmokinAl has posted one of the best I've tried.

Keith

Keith, I think you just jarred my memory, I'm pretty sure Al's slaw was one that I used to make whenever I made P.Pork, I'll do a search for it.

Back in 2008 when I first joined, one of the ladies that was a very active Comp BBQ trail gave me her slaw recipe, it was dynamite, of course I can't find it.

I'll search Al's posts to look and see if it was his recipe that I used after losing the recipe the woman gave me, God, I can't remember her name.

Thanks a bunch.
Dan.

 

[forktender]

I've used this one for years, you can omit the cayenne if you want. Rarely any complaints even with the cayenne or I will add a little hot sauce like Franks in place. Only complaint that sticks in my head is the onion because a couple people don't like onion. I have also made a few tweaks like a little celery seed, I add more ACV myself (first time was an oops of 2 Tablespoons instead of Teaspoons), Dejon Mustard instead of yellow, etc. Thing is you can make the dressing and taste test to your liking, I usually tasted with the wife and we would tweak from there.
About the only time we have had leftovers for very long was I made more than what we had for people. This includes 4 pig roasts that we fed anywhere from 30-60 people.

Sweet and Spicy Coleslaw

Get Sweet and Spicy Coleslaw Recipe from Food Network

www.foodnetwork.com

Mayo, Mom won't touch the stuff, I bet I can sub it out with a little buttermilk. If I can't find Al's recipe, I might mix up a batch with a little buttermilk. I have a feeling I'm gonna be creating a new concoction using idea's from several recipes. ( It's how I roll in the kitchen).

Thanks for the idea's.
Dan.

 

[forktender]

I've made several but @SmokinAl has posted one of the best I've tried.

Keith

Holy Cow!!!!
My brain kicked in once I found Al's recipe.
We for sure got it from the same lady, and now I remember how simple it was to make. The only thing I changed in the recipe is, I used 1/2 cup of buttermilk instead of mayo.

Here is The recipe copied from Al's OG post.

Thanks a bunch, I appreciate the help.

If I don't make this, I'm gonna make Chili's Apple/Cran slaw, Ma love the combo. I'll add a link to his recipe in a few minutes.

Apple/Cranberry Sweet Slaw

6c Cabbage (1 medium head), chopped for slaw
2c Apple, diced medium
1.5c Dried Cranberries, chopped
1/2c Sweet Onion, diced small
4T Sugar
3T Apple Cider Vinegar
2T Vegetable oil
1t Salt

Mix cabbage, apple, cranberries and onion together.
Mix Cider, oil, sugar and salt, taste and adjust as desired.
Combine all ingredients and mix well.
Chill well.
Give it at least four hours, preferably overnight, for the flavors to meld.

Serve nice and cold, so refreshing on a hot day.
I like this with cold chicken salad on a croissant, and a lemonade.


Here it is, thanks again.
Dan.