Mmmmm… the Colonel’s sweet cole slaw is like veggie crack.
That with vinegar or lemon juice sounds good though. Even if it does originate from the DarkSide I’ll still give it a go sometime. The wife makes some with rice vinegar, ramen noodles and sunflower seeds. Good eatin’, that.
Wow, I’m glad I’m not the only one. I really like most any cole slaw, but there’s something about the Colonel’s… oh wow.
I like a vinegar and sugar slaw, not extremely sweet, but enough for a balance to the sour. Never been a huge fan of the creamy types, but I’ll eat it. Really, vinegar based or mayo based all need a bit of sugar. Your recipe seems to be different than any I’ve seen and, all traditional slaws I’ve seen are sweet and sour to some degree. Yours would probably benefit from just a dash of sugar to round out the flavors.
My Favorite is an asian coleslaw with an oil, vinegar, and sugar dressing. Red Cabbage, dry ramen noodles, scallions, sliced almonds, and a hint of sesame oil.
There’s enough vinegar in the mayo (again, Hellman’s/Best Foods only) for my particular pallet preferences.
I am a coleslaw fiend, pretty much like them all, but a good vinegary one is preference, with a dab of sweet for accent. I get that when making it at home by sprinkling the sliced cabbage with sugar in a bowl, first off, and letting it sit for half an hour. That wilts the cabbage a bit, good texture, and then you pour off the excess sugar-cabbage water, go ahead on with whatever recipe. That makes it a bit O sweet, but not sitting in syrup.
A nice variation, found in the crucial transition BBQ belt of Central NC, is a tomato tinged slaw, excellent. This recipe uses ketchup and vinegar, but the best I’ve had here use ketchup plus whatever vinegar based BBQ sauce concocted to echo the pigfest. (yeah, I’m veg, but still appreciate the local palate)
If you use celery seed, mash it a bit in a mortar, or side of knife to release flavor, disperses it more.
The only slaw that leaves me lacking is some prepackaged ones, which have a weird chemical aftertaste…
As a kid growing up I liked the sweet kind (even KFC) but once I went vinegar I could never go back.
Hmm… the one I make has vinegar in it and also sugar plus enough mayo to make it nice and creamy. I hate cole slaw that doesn’t have sweetness. It’s gotta be sweet.
i LOVE the KFC slaw. It’s the only kind of slaw I realize that i consistently like, as I really am not a fan of cabbage and I hate vinegar based almost anythings… But the colonel- that’s some TASTY slaw. I love that stuff!
The only coleslaw I ever saw growing up was the creamy kind, and I never liked it (with or without raisins, carrots, pineapple, or grapes). I became a cabbage convert only when I tasted my mother-in-law’s coleslaw, which I can now make. It consists of long shreds of cabbage (green or red or both) with a dressing of cider vinegar, sugar, milk, and pepper. If you want to eat the leftovers the next day, you have to pour off the liquid before you store it or it becomes rubbery.
Hey Devilsknew, a little more detail please, this sounds like something I’d really like.
What kind of oil? What’s the ratio, oil/vinegar/sugar? By ‘dry Ramen’, do you mean, cooked and cooled? Are the noodles cooked in the soup broth that comes with the ramen?
Sorry for all the questions! I’d just love to give this one a try!
Here’s the original version off of one of my Mom’s Recipe cards. It’s sort of incomplete and looks like it was written down quickly…
Coleslaw Party
Red Cabbage
sliced almonds (pkg)
pkg ramen noodles
sprinkle sesame seeds
1 accent spice
green onions chopped
1/2 C sugar
salt
pepper
1t accent
3 tbs vinegar or 6 for head
1/2 cup oil
When I made it, I used a whole head of red cabbage (quartered and “slaw cut” rough- not too fine) , a whole “bundle” of green onions, and 2 broken up packages of dry or raw ramen noodles. I cut back on the sugar and oil a bit and I didn’t use the accent or sesame seeds because I didn’t have any on hand. Instead, I used a sparing drizzle of sesame oil. Also, I used regular vegetable oil and cider vinegar for the dressing… I added a small package of sliced almonds, not sure how many ounces that was?
The broken up (crushed), raw, ramen noodles add some crunch if it is fresh, but will slowly hydrate or “cook” in the slaw juices and get softer the longer it sits. I think this slaw needs at least a couple hours of sitting time in the fridge, and just seems to get better overnight.
I don’t have an exact recipe, because I just kind of eye it and taste as I cook.
Vinegar for me. OK, I’ll eat just about ANYTHING, but I prefer not-sweet coleslaw of whatever kind, if given a choice.
I like sauerkraut and kimche, too.
I like Mom’s coleslaw, which has no mayo but has instead vinegar, sugar, celery seed, salt, a bit of water, and a teensy bit of oil.
I was with you right up to here;
:eek:
Not quite what I was thinking, but thanks for clarifying.
Try the slaw…seriously, it’s delicious. It’s a surprising and strange addition to some, but did you know that ramen noodles are, in fact, precooked? They are, in fact, deepfried, and when you “cook” ramen noodles you are only rehydrating them… that’s why they cook so fast.
The noodles in this slaw are great, and they add a nice crunch when the slaw is fresh and a nice noodle texture later, after they have rehydrated. It’s not the only slaw or salad I have seen that uses broken up “raw” ramen noodles, and is certainly not a unique or overtly strange addition.
I prefer a sweet slaw. I use packaged coleslaw mix, a chopped apple, and Marie’s coleslaw dressing in the produce dept. It has poppy seeds, too! 
I have the KFC slaw recipe. I got it from a recipe site years ago.
ETA: It’s copyrighted! I deleted the recipe.
What’s copyrighted? If you just list the ingredients, you’re fine.
Prefer sweet and creamy.
Ramen noodles are deep fried?
I knew they were already cooked, but surely not deep fried?
Anyone else ever hear of this?
I am just learning so many unexpected things in this thread, it is to wonder!
Yes, yes, that’s why they’re so high in fat. Well, fried in a good amount of oil, anyway, I’m not sure where “deep fried” begins and “fried” ends.
I’ve had that Asian Slaw, by the way, and it’s awesome.
ETA: Oh. Heh. Deep fried, indeed! In palm oil, no less.