We have relatives coming in this weekend and I’ll be barbecuing steaks Sunday. The sides will be baked strips of potato with salt & pepper, lemon juice/butter in aluminum foil packets, and coleslaw.
Everyone in my family loves coleslaw. I don’t enjoy making it. The last time required stitches in the ER. Finely chopping lettuce isn’t my thing.
We’re going out to Sams and Walmart this Sat morning.
Can you recommend a good pre-made coleslaw? Prefer one with raisins. But we can easily stir in raisins ourselves the night before.
To me you could do a lot worse then stopping by your local KFC and picking up several pints of coleslaw there. That said, Marzetti’s makes really good slaw dressing & you should be able to pick up a bag of already cut cabbage & carrots in your store’s produce section ( I know Dole makes this)
Have fun, enjoy the visit!
I’d buy pre-cut coleslaw mix and stir in dressing and whatever. Let it sit in the refrigerator so it can soften up! I might be fooling myself with all the e. coli found in veggies, but I am extra leery of buying pre-made salads in those little tubs. Our Wegmans grocery sells wonderful coleslaw that’s as good as home made, but since it costs an arm and a leg, I’d rather make it myself.
Jason’s Deli does not sell coleslaw. I know because it’s a point of major frustration for me. Seriously, they sell potato salad but NOT coleslaw? WTF?
Myself, I just buy the shredded cabbage in a bag and buy a bottle of dressing. I like to add sunflower seeds to mine. (and maybe some fresh grated parmesan.)
No knife skills needed – just look around the bags of salad and buy a bag or two or shredded cabbage, likely with a bit of carrot mixed in.
If you want a very quick to fix and very good recipe, try this one. My family has been making it since the 1950s … great with everything, all the way from Sunday cookouts to Thanksgiving dinner … try it plopped on a pulled pork sandwich.
Marinated Cabbage
2 pounds shredded cabbage (bags of coleslaw mix with carrots and/or green peppers are great)
1 small onion, thinly sliced – mix in with cabbage
14 tablespoons sugar sprinkled on top of cabbage mix
Boil for 5 minutes:
3/4 cup white vinegar
1/4 cup water
1 teaspoon mustard seed
1 teaspoon celery seed
2 teaspoons salt
Pour hot mixture over cabbage. Let stand at least 6 hours before serving. Will keep in refrigerator 3 to 4 weeks.
Personally, I think it takes more like 4 to 5 days to really reach it’s peak, but next day serving is just fine. I love this stuff.
Hmmm … I don’t know if a lot of raisins would throw off the balance of sweet to sour … suggest you maybe try putting some in a smaller bowl and try the raisin thing … or sprinkle some raisins on at serving time if you just have to have them, rather than letting them soak for a long time.
I urge you to try it first as written without any tweaking. My experience is that whenever I am invited for an everybody-bring-something meal, this is what they ask me to bring.
ok, thanks. It does sound good. It should last several days without going bad since your recipe doesn’t use any mayo. Lots of good eating for me and my relatives next week.
