Ooh, I like that cause it’s got no mayo. Thanks.
To me, if you just shred cabbage and add dressing, it’s not coleslaw.
Operative words being “to me.”
I found this recipe when, a couple I’d been emailing for weeks about a dinner at our house, dropped a bomb the night before the party “Oh, BTW - we’re vegans.”
And this was way before easy vegan recipes were available (as they are now.) So I hit the web and found out that the coleslaw I loved at Tam O’ Shanter was also vegan. Game on. I made it and it was lovely and enjoyed by all. Hooray!
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it’s a pretty good normal coleslaw, best if is sits a bit before eating. Celery salt or seeds work great here as well
To me that’s essential. Shredded cabbage dressed and served immediately doesn’t have the right texture at all.
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As much as I respect Serious Eats that sounds WAY too goopy for my taste.
@Bookwich I adore that dressing. I’ve been using it regularly since my best friend suggested it. Making a slaw with it sounds like a great idea.
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Yeah, that’s why I also prefer the Bakesale Betty slaw. I love a creamy pasta salad and all that but something about creamy slaws just come off way too heavy for me.
@robert, for the Bakesale Betty recipe, I can vouch that it doesn’t have to be dressed immediately before serving. I also don’t love that raw shredded cabbage taste and texture so I definitely dress it ahead of time. Regarding slaws in general, even Kenji acknowledges in that article that he’s addressing just one type of slaw:
Since that day, I’ve come to enjoy cole slaw in all its various regional forms, from the bright yellow mustardy stuff I first tasted at my cousin’s Tennessee wedding to the vinegary chopped slaws I had in Eastern North Carolina…For the sake of simplicity, today we’re going to be dealing solely with my first true love, cream slaw, but we may well come back to address other varieties in the future.
I modified Julia Childs’ Cole Slaw recipe (I know blasphemy!):
1 tsp Dijon-style mustard
2 Tbsp.cider vinegar (or to taste)
1 tsp salt
1 TBL sugar (or more to taste)
1/4 tsp caraway-seed
1/4 tsp celery seeds
Freshly ground black pepper to taste
1/3 c. sour cream
1/2 c. mayonnaise (I make my own)
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This is a legendary chef’s recipe
3/4 white 1/4 red cabbage
Apple cider Vinegar , sunflower seed oil, spoon of dijon
Dried cherries and toasted pistachios and a teasooon of toasted coriander seed
I made that up
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welcome back(I’m not stalking you, it tells us you haven’t posted in awhile) what’s the original recipe? If you don’t mind of course.
that shit sounds good.
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I think the only change is a tablespoon of sugar instead of a teaspoon.
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sure, here’s the original Julia Child recipe (after looking it over, mine isn’t really that much different), and hers is great just the way it is:
Julia Child’s Coleslaw Recipe
- 1 1/2 tsp Dijon-style mustard
- 2 Tbsp. wine or possibly cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 3 Tbsp. minced parsley (to 4 tbspns)
- 1/4 tsp caraway or possibly cumin seeds
- 1/4 tsp celery seeds
Freshly-grnd black pepper to taste - 1/3 c. lowfat sour cream
- 1/2 c. mayonnaise
Steve
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Hey, I’m a recipe follower. I’ve long said that’s why they get paid the big bucks. I lean away from mayo for slaw but with the other ‘liquids’ talk to me please.
I eyeball mine and do two types…
“Sweet” -
Honey
Dijon
Mayo
Apple Cider Vinegar
Celery Seeds
Creamy
Mayo
Sour Cream
Buttermilk Powder
Rice Vinegar (Not seasoned)
LOTS OF PEPPER
I find that Just Mayo Vegan Mayo is the best because it doesn’t taste too Mayo-ey and has a wonderful texture…