Mayo ruins cole slaw, IMHO.
Try this:
equal parts of sugar and apple cider vinegar
celery seed to taste
a tsp. of salt
a bit of water
black pepper to taste
Use just shredded cabbage.
Let it sit and marinate a while.
Has anyone had the fried chicken sandwich at Bakesale Betty’s in Oakland? It comes with a super delicious jalapeno coleslaw on the sandwich.
As far as I can tell, it’s finely chopped cabbage, grated jalapeno, and some kind of vinegar based dressing (definitely no mayo).
Has anyone had it, or have a jalapeno coleslaw recipe to share?
COONASS COLE SLAW
1 pound (small to medium) steamed or boiled shrimp
1 cup chopped bellpepper (green, red or both)
1 bunch chopped green onions (all of white and
half of green tops)
1 (1-pound) bag of slaw (cabbage and carrots)
1 cup mayonnaise (can use fat-free or reduced fat)
4 tablespoons lemon juice
1 tablespoon Tony Chachere’s Creole seasoning
1 tablespoon prepared horseradish
2 hard boiled eggs, chopped
Clean shrimp. Chop, if large.
Chop bell peppers and green onions.
In a large bowl, combine slaw, shrimp, peppers, onions and eggs.
In a separate bowl, make dressing: Stir together mayonnaise, lemon juice,
creole seasoning and horseradish until well blended.
Pour dressing over salad and toss until all of salad is coated.
Serve cold.
Ah, just finished making the secret recipe coleslaw. You may want to add vinegar. Might I suggest champagne, rice wine, apple cider or some other. 4 ounces vinegar per head of cabbage. Sugar too. 6 teaspoons.
I loves me some coleslaw, as well as shrimp salad. I am SO making this.
My coleslaw has a couple musts:
The cabbage and carrots must be minced or grated. After one exhausting incident of doing this by hand, I now use a food processor. This makes the salad moist and crunchy instead of dry and hard.
Cider vinegar.
Onions. Two tablespoons of white onion per head of cabbage. It makes a huge difference in taste.
Alternatively, you can try Spanish-style coleslaw, which is heavily dressed in olive oil and vinegar and includes sliced garlic.
Oh yeah, and all coleslaws must be allowed to refrigerate for 24 hours prior to consumption.
I bet it goes well with a nice shark sandwich!
What ever flavors you choose are up to personal preferance. Same with the cutting style. What has not been mentioned is mixing.
I suggest to put all non vegetables ingredients in the bowl and wisk till fully incorperated. Add all other veg aside from cabbage then lastly the cabbage. Toss till coated let rest for a bit. Stir again adjust seasoning and serve.