Love it. Buy it. Make it all the time, love different kinds. I’d like to find a good non-mayo variety to make, mine always seem to be lacking something…The Fish Cove sells very, very, very finely shredded coleslaw with crushed pineapple mixed in, it’s delicious.
Love slaw, because I really like shredded cabbage, especially if it’s fresh. I tend to think keeping the ingredients sparse and simple is best. A little salt, mayo, pepper, vinegar or lemon juice, and a bit of brown sugar, and I’m good.
Now THERE’s a ‘why the hell is that there? Who liked that crap?’ - Pasta salad. Especially macaroni salad.
Last time I said ‘eh, it’s there, I might as well eat some’, it made me retch.
Cole slaw, on the other hand - so long as it’s creamy with carrots - is heavenly. White-vinegar-and-cabbage is vile, however.
I will eat it on a Smithfields pulled pork sandwich, and under no other circumstances. That way, it’s good. Every other time I’ve had cole slaw, I have not liked it at all.
Another fan of KFC’s, and somehow it’s the perfect complement to their chicken.
I came in here to post this, and was surprised this wasn’t more common. A nice, creamy, vinegary-sweet coleslaw on a pulled pork or BBQ beef sammich is heaven on a bun. I’ve been known to slap some 'slaw on a hot dog every now and then too.
As soon as I saw the thread title I wanted to come in here and extol the virtues of KFC cole slaw.
I’m happy to see that I’m far from the first to do so. KFC cole slaw is fantastic.
Apparently, that’s big in West Virginia. Never tried it myself, but it sounds intriguing.
It’s pretty common throughout a large portion of the South. I’m in Tennessee, and it’s common here, too.
I’ve only ever like two cole slaws. One is KFC’s, the other is the kind served in Spain made with olive oil and sliced garlic.
Used to pretty indifferent to mildly averse to the stuff, but the older I get the more I like stuff like brussels sprouts, eggplant and coleslaw. I’m partial to the creamy type and my current favorite has a fair bit of black pepper in it. But the vinegary stuff has its place as well - curtido and pupusas together can’t be beat.
Chili, a bun, and cole slaw are the 3 things that are universal on a “chili dog” in central NC. Interestingly, the weiner is not.
I make my aunt’s recipe and even people who hate coleslaw love it. Mayo and lots of vinegar.
Every time I’ve had coleslaw in a restaurant or diner or whatever, it’s always really soggy and almost cloyingly sweet. Do they add sugar to it? Is that the usual recipe?
I’d like it if it were crunchy and tart.
I like my own coleslaw (a key ingredient is horseradish).
Store/restaurant-bought coleslaw is nearly always sub-mediocre to awful.
I love cole slaw. I’m so glad that so many people hate it because then they give me theirs.
I like to make an asian style slaw with rice wine vinegar, sesame oil, sesame seeds, garlic chili sauce, good quality soy sauce, napa cabbage, carrots, and a touch of mayo. Mmmm. I should do that this weekend. Then, after a couple days I stir fry the leftovers with shrimp or scallops. Yep, definitely doing that this weekend.
Chiming in to say that KFC cole slaw is yummy. It’s one of the few vegetable-based dishes I liked as a kid. And I like cole slaw in general as a side to greasy food since it’s cool and a nicely contrasting taste and texture.
I like my basic cole slaw with boiled shrimp, chopped hard boiled egg, diced green onion and a generous dosing of Tony Chachere’s Famous Creole Seasoning added.
I like cole slaw a great, but I suspect it’s something that requires a particular balance to do well.
I have never heard of this. Is this a regional dish, or something you’ve come up with?