Cole Slaw

Cole Slaw is another dish that has a million recipes.
Everyone has a favorite.

There are as many Dressing recipes as there are Slaw recipes.
The list is endless.

Here's my favorite Cole Slaw and Dressing recipe.
There's another recipe at the end of this one.....

2 heads of Green Cabbage, thinly sliced or shredded
1/4  head of Purple Cabbage, thinly sliced or shredded
1  Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a large serving bowl.
Refrigerate until ready to add dressing and serve.


Dressing:

I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar,  (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.

I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.

Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.

Shredded food results in a thread like shape, grated creates  smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture.

Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.

Here's another recipe.....
who can have just one recipe for Cole Slaw?



Ingredients:
1/2 C Mayonnaise
1/3 C Sugar
1/4 C Milk
1/4 C Buttermilk
2 1/2 TBS Lemon Juice
1 1/2 TBS White Vinegar
1/2 tsp Salt
1/8 tsp Black Pepper
8 C finely chopped Cabbage (approx. 1 medium head)
1/4 C shredded Carrot (approx. 1 medium Carrot)
2 TBS minced Onion

In a large Mixing Bowl:
Mayonnaise
Sugar
Milk
Buttermilk
Lemon Juice
Vinegar
Salt
Black Pepper
Whisk well.

Add:
Cabbage
Carrot
Onion
Mix until well combined.

Cover and refrigerate at least 2 hours, or overnight.
Mix well just before serving.

Enjoy!
Peace in the Kitchen!


Cole Slaw and Dressing:

And just when I think I've seen the best Cole Slaw Dressing, I discover another one. This tells me that there are so many varieties and you just have to try some and choose your favorite.

Here's my latest and I'm making this for Easter 2017.

1 Head of Green Cabbage, shredded. (I shred it by hand like my Grandmother did.)
1 Medium Onion, finely chopped.
2 Medium Carrots, peeled and Grated on a Box Grater on the large holes.

1/4 C Cider Vinegar
1/4 C Real Mayonnaise
1/4 C Sour Cream
1 tsp Dijon Mustard
1 tsp Granulated Sugar
1/2 tsp Caraway Seeds or Celery Seeds
Salt and Pepper to taste.

In a Small Bowl:
Onion
Vinegar
Stir to combine well.
Set aside for 1 hour at Room Temperature.

In another Large Serving Bowl
Mayonnaise
Sour Cream
Mustard
Sugar
Seeds
Whisk well.

Add:
Cabbage
Carrots
Onion/Vinegar Mix
Toss well.
Season to taste with Salt and Pepper.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!