I loves me some coleslaw, but I’m looking for a tasty, interesting recipe, not just the boring old coleslaw that you get in a boring old restaurant (or KFC). I recently had the spicy coleslaw at Chili’s, and it was delicious - I’m looking for something like that.
Anybody have a go-to coleslaw recipe that everyone raves about?
I was searching for at least a copy cat recipe of a delicious southwestern slaw from an organic burrito joint in Morgantown, WV. I didn’t eat cole slaw before I ate the slaw from here. Sorry I wasn’t able to find one, but if you ever make the journey from Alberta to Morgantown, stop by Black Bear Burritos.
This is super simple, almost so simple that I feel ashamed posting it, but every time I make it people are like “OMG! That’s the best slaw eeevvaaaa!”
All it is:
Shredded cabbage. Sometimes I do it myself, most of the time I buy a bag of pre-shredded cole slaw mix
Italian dressing. I use Newman’s Own.
Mix. Serve.
I think people like it because it’s not sweet and mayo-based, and a lot of people I know seem to have NEVER had non-mayo-based slaw.
If I’m feeling really frisky, I might make a vinaigrette instead of using bottled dressing. But 99% of the time I’m making this, I’m making it because it’s easy and fast, so I skip the fancy bit.
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper
I usually use two jalapeno peppers and leave the seeds in one of them when I chop them. It’s quite zingy.
Grind pepper over shredded cabbage
Mix together:
2 parts sugar
2 parts cider vinegar
until sugar is mostly melted
Add:
1 part milk
Stir together, pour over cabbage, let stand 20 to 30 minutes, serve.
It’s just one of the many cider vinegar-based recipes that were a staple of my husband’s family dinners.
I’ve made a coleslaw like that before - it does taste very good. The noodles are fine - nice and crunchy if you put them in right before you eat the coleslaw.
That’s what I was going to say. There’s a bbq place here that does an apple/onion/cabbage coleslaw that is pretty good.
But take this with a grain of salt. I don’t like coleslaw, generally. The fact that I like theirs is probably a bad sign!
ETA: lovers of the vinegar-based coleslaws should love curtido. Go to a Salvadorean restaurant and order pupusas. They are served with a spicy, vinegar cabbage. Essentially like the recipes upthread using jalapenos with vinegar.
All of the above sound delicious.
My favorite is finely sliced cabbage (red and green), finely sliced onion, homemade aioli (heavy on the “ai”) and salt to taste.
Prepare at least an hour ahead.