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I'm not a big fan of cole slaw


broden

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broden

but i think this is a very cool then for a food joint to do

 

 

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I LOVE coleslaw, especially theirs.  Finally, a recipe that won't gag maggots.     . :bad:

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i love all cole slaw

 

in cebu sunburst cafe has the best mayo cole slaw

 

here is a recipe for NC red cole slaw, very delicious and probably better suited for the climate

 

 

LEXINGTON-STYLE RED SLAW

 

Ingredients

 

2⁄3 cup ketchup

 

1⁄2 cup apple cider vinegar

 

1⁄2 cup sugar

 

2 tsp. mild hot sauce

 

2 tsp. kosher salt

 

2 tsp. ground black pepper

 

1 medium head cabbage, cored and finely chopped

 

Instructions

 

In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

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sugbu777

Cole slaw on a Carolina style pulled pork sandwich...yum!

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Cole slaw on a Carolina style pulled pork sandwich...yum!

Pulled Pork Barbecue

 

IngredientsDry Rub:

 

3 tablespoons paprika

 

1 tablespoon garlic powder

 

1 tablespoon brown sugar

 

1 tablespoon dry mustard

 

3 tablespoons coarse sea salt

 

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

 

 

Cider-Vinegar Barbecue Sauce:

 

1 1/2 cups cider vinegar

 

1 cup yellow or brown mustard

 

1/2 cup ketchup

 

1/3 cup packed brown sugar

 

2 garlic cloves, smashed

 

1 teaspoon kosher salt

 

1 teaspoon cayenne

 

1/2 teaspoon freshly ground black pepper

 

Pan drippings from the pork

 

12 hamburger buns

 

1 recipe Cole Slaw, recipe follows

 

Pickle spears, for serving

 

 

Cider-Vinegar Barbecue Sauce:

 

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

 

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

 

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

 

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

 

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

 

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

 

Cole Slaw:

 

1 head green cabbage, shredded

 

2 carrots, grated

 

1 red onion, thinly sliced

 

2 green onions (white and green parts), chopped

 

1 fresh red chile, sliced

 

1 1/2 cups mayonnaise

 

1/4 cup Dijon mustard

 

1 tablespoon cider vinegar

 

1 lemon, juiced

 

Pinch sugar

 

1/2 teaspoon celery seed

 

Several dashes hot sauce

 

Kosher salt and freshly ground black pepper

 

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

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sugbu777

 

 

Cider-Vinegar Barbecue Sauce:

 

Thank you...I much prefer this type of sauce rather than the K.C. type of sauce

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SkyMan

I LOVE coleslaw, especially theirs.  Finally, a recipe that won't gag maggots.     . :bad:

It's very easy to make nasty cole slaw.  I think that's why I hated it as a kid and young adult.  Finally I tried some that was good.

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NOSOCALPINOY
I too love coleslaw, but I didn't know the following health effects! 

I guess I'll just eat it in moderation, I wouldn't want any blockage

of my intestines.

 


 

Benefits

Vegan coleslaw has an extremely low glycemic index (cabbage and glycemic load (cabbage 0.58) and is rich in fiber.

 

Disadvantages

Eating too much cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the small intestines cannot break down. Insoluble fiber in cabbage increases the movement of waste in the digestive tract. Its excessive consumption may cause diarrhea or blockage of intestines.

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JamesMusslewhite

Cole slaw is a perfect compliment to any BBQ dish. It is also interesting just how many cultural variations there are to such a simple dish. It is only rivaled by potato salads and macaroni salads.

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JamesMusslewhite

 

I too love coleslaw, but I didn't know the following health effects! 
I guess I'll just eat it in moderation, I wouldn't want any blockage
of my intestines.
 
 
Benefits
Vegan coleslaw has an extremely low glycemic index (cabbage and glycemic load (cabbage 0.58) and is rich in fiber.
 
Disadvantages
Eating too much cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the small intestines cannot break down. Insoluble fiber in cabbage increases the movement of waste in the digestive tract. Its excessive consumption may cause diarrhea or blockage of intestines.

 

 

It also makes you a dangerous force to be reckoned with when in tight enclosed spaces such as elevators  And over the centuries has surely provided countless hours of fun playing the time old tradition of 'Pull My Finger'..  :biggrin_01:

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Davaoeno

 

 

Eating too much cabbage

 

without an explanation as to what " too much " is the warning has no meaning. 

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I still make this one. buttermillk substituted with evaporated milk. Very simple recipe made in minutes.

 

KFC Coleslaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the
mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise,
milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar
add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix
well and allow the mixture to marinate for 13 hrs.
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Skywalker

Isn't 8 1/8 cups cabbage = 1 cup of cabbage?

 

Or did I miss something?

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RogerDuMond

Isn't 8 1/8 cups cabbage = 1 cup of cabbage?

 

Or did I miss something?

 

 

I think you missed something. How can 8 1/8 cups equal one cup?

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