Being elderly (I don't like to say that!) and having survived what doctors said should have been a fatal auto accident, I am limited as to what I can do. I love making slaw "from scratch" but have to choose what I can do. There are times when a package of slaw mix has to do. I doctor it up and it can be pretty good. It's not homemade but it's slaw. I am grateful there are convenience products like this so we can have some semblance of home cooking.
Just now seeing this and yes, fresh cabbage for the win, but if very pressed for time combined with a very tempting price on a bag of coleslaw (not kit, just the sliced cabbage and onion), I will get the bag because ultimately it all goes in the food processor for what is known as Southern style, i.e. very finely chopped/almost ground. Many years ago, and occasionally we come across such a place in our travels, a local seafood restaurant had some of the most delicious slaw and we attributed it to the texture along with the right balance of sweetness. I very much dislike vinegar and use fresh lemon juice in mine, and having seen the chick fil a recipe for theirs, surprised to learn of the powdered mustard component, that is how I now make mine, with a dash of dill or better yet, a few snips of fresh if available along with a bit of good quality Greek yogurt to cut down some of the mayo. Love coleslaw! My Southern husband introduced me to what I thought at the time was a culinary abomination, the slaw dog, and made a fan out of me, yet another way to enjoy slaw. Don't knock it 'til you try it! :-)
I worked as a salad chef at a fishing resort one summer. The coleslaw was a favorite. We were sworn to secrecy on the dressing. Here it is. Equal parts oil, vinegar and sugar with a touch of mustard and S&P.
My favorite slaw is finely grated cabbage and chopped bell peppers. I add salt, pepper, just a bit of sugar, a big squeeze of horseradish sauce, and enough Duke's mayonnaise for a perfect creamy goodness!
I like to make a Mayo/Greek yogurt/bleu cheese dressing and sometimes I ll add craisins or even sweet blueberries and add extra bits of Bleu cheese and some dry toasted sliced almonds. Makes a nice change
Being elderly (I don't like to say that!) and having survived what doctors said should have been a fatal auto accident, I am limited as to what I can do. I love making slaw "from scratch" but have to choose what I can do. There are times when a package of slaw mix has to do. I doctor it up and it can be pretty good. It's not homemade but it's slaw. I am grateful there are convenience products like this so we can have some semblance of home cooking.
Just now seeing this and yes, fresh cabbage for the win, but if very pressed for time combined with a very tempting price on a bag of coleslaw (not kit, just the sliced cabbage and onion), I will get the bag because ultimately it all goes in the food processor for what is known as Southern style, i.e. very finely chopped/almost ground. Many years ago, and occasionally we come across such a place in our travels, a local seafood restaurant had some of the most delicious slaw and we attributed it to the texture along with the right balance of sweetness. I very much dislike vinegar and use fresh lemon juice in mine, and having seen the chick fil a recipe for theirs, surprised to learn of the powdered mustard component, that is how I now make mine, with a dash of dill or better yet, a few snips of fresh if available along with a bit of good quality Greek yogurt to cut down some of the mayo. Love coleslaw! My Southern husband introduced me to what I thought at the time was a culinary abomination, the slaw dog, and made a fan out of me, yet another way to enjoy slaw. Don't knock it 'til you try it! :-)
I worked as a salad chef at a fishing resort one summer. The coleslaw was a favorite. We were sworn to secrecy on the dressing. Here it is. Equal parts oil, vinegar and sugar with a touch of mustard and S&P.
My favorite slaw is finely grated cabbage and chopped bell peppers. I add salt, pepper, just a bit of sugar, a big squeeze of horseradish sauce, and enough Duke's mayonnaise for a perfect creamy goodness!
I like to make a Mayo/Greek yogurt/bleu cheese dressing and sometimes I ll add craisins or even sweet blueberries and add extra bits of Bleu cheese and some dry toasted sliced almonds. Makes a nice change