Coleslaw and you.

So, how many coleslaw types are out there?   No, I am not talking about recipes, I am talking about YOU, the coleslaw eater.

As a coleslaw aficionado, what kind do you prefer?

Do you enjoy a vinegar based dressing with celery seeds?

Do you prefer carrots in with the cabbage?  What about red onions?  Peppers?

Do you use buttermilk?  Half-and-half?  Cream?  Mayo?

Do you finely grate the cabbage or give it a rough chop?

And, you can tell me, do you buy the bag of prepared cabbage and a jar of ready-made dressing?

Leave me a comment below and let me know what type you are.

Creamy Coleslaw
Slightly adapted from Smoke and Spice

1 c. half-n-half
1/4 c. sugar  (The original recipe called for twice as much.)
6 T.  apple cider vinegar
2 T. mayo (We use the olive oil based kind.)
2 cloves garlic, minced
1 t. fine sea salt
1 medium head of cabbage, grated
1 c. carrots, grated

Place half-n-half, sugar, vinegar, mayo, garlic and sea salt in a lidded jar and shake well.

In a food processor, grate the cabbage and carrots.  Toss it all together and let it get all friendly in the fridge for at least one hour.

A grilling buddy gave The Hubs Smoke and Spice and touted it as the only grilling and smoking book one would ever need.   This recipe is from that book and he claims this is the ultimate coleslaw.

That is if you like the creamy variety, this is it!

Is this not beautiful?

The Hubs made this all by himself!

But, what if you like a more vinegary one?

I found this recipe in an old cookbook complied by the Oklahoma Association for Family & Community Education.   There are a lot of classics in this one.

I love the title of this recipe and can’t wait to try it.   And, I just wanted to share an alternative slaw recipe with you.

Hole-in-the-Wall Coney Slaw
Attributed to Mrs. Hurley from Payne County

1 head cabbage, finely grated
1/2 c. prepared mustard
1 to 2 c. sugar
1 t. salt
1 T. vinegar
1 t. pepper

Stir ingredients together until well mixed.  Place in covered dish.  Chill for 8 hours at least.

Man, that is a lot of sugar.    If anybody tries this or has a similar recipe, please let me know how it is.

Aside:   A couple of years ago, I posted Potato Salad and You.   I don’t know what I am trying to analyze about one’s preferred sides for a BBQ, but I do think it needs more study.  🙂   Do you think there is a grant out there somewhere that would fund it?

Ready to serve.

I think my new favorite kind is any one that The Hubs makes (and I don’t have to make myself)!




14 comments to Coleslaw and you.

  • Thanks for giving so much coleslaw choice and such delicious recipes!
    At my home, we rarely make coleslaw but on the off chance we do, always hand chip ingredients (loving carrots and red onions :D) and I think we use mayo 🙂

    Choc Chip Uru

    • Eliot

      Hand chipping? I love the different names of techniques around the world. Have a great day, CCU!

  • I’m partial to mayo based slaws but my hubby does not. Sometimes we chop the slaw but normally we just buy the bag and make the dressing from scratch.

  • Very nice! We like the very finely chopped cole slaw. I use the food processor and I also add carrots, celery, apple cider vinegar, maple syrup (just 2 tablespoons) and mayo.

    This one looks like one I would like to try!

    • Eliot

      The Hubs used the food processor too. I love your tip about adding maple syrup. Yum!

  • Ok, so I buy coleslaw by the bag full – usually twice a week. It’s a fresh mixture of yellow and red/purple cabbage and shredded carrots. De.lish. I often use it as our main accompaniment instead of potoato/pasta, etc. I also eat it almost everyday for lunch… love it! I always make my own dressing but generally just use a vinaigrette (oil/vinegar mixture with Dijon but no sugar/mayo) just a preference thing…(love my vinegar) :).

    • Eliot

      That’s a lot of cabbage! I want to try a vinegar/mustard one next and Dijon sounds like just the thing!

  • I agree–I would like any coleslaw made for me. Variety is good in dishes like coleslaw!

  • Don’t laugh, but I’m the KFC coleslaw type. I think I’ve made it before and liked it but it’s been so long ago, I’m not sure how I did it. Pretty sure there was some mayo in there. But I’m not a huge coleslaw eater and when I eat it, I love it from KFC. The hubs coleslaw looks really good!

  • I’m a creamy type. I thought I hated until, gulp, like Veronica it was KFC’s creamy coleslaw that converted me. Now I make my own by scratch but it’s always creamy. Nothing is better on a vinegary pulled pork than creamy coleslaw.

  • This slaw sounds wonderful. My favorite slaw is made with a lemon based mayo and it is drop dead delicious. I found my way here by chance, so I’ve also spent a bit of time browsing through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers andI’ll definitely be back. I hope you have a great day. Blessings…Mary

  • Liz

    I think I’m partial to a creamy coleslaw but I’ve made nearly as many with just a vinaigrette. Once I had one topped with blue cheese and bacon…soooo good.

    PS…pre-Prom is just a party at some brave parents’ house who have a boat load of parents and kids w/ their dates over to have snacks and to take photos before the high schoolers head off to Prom. They are then are breathalyzed in the high school parking lot and bussed to the venue.

  • To tell you the truth we don’t eat coleslow this way in Greece so I don’t have any specific likings or dislikings. I like all the ingredients you used to make your coleslow so I am sure I am going to love your salad as well.