1 (16 ounce) package coleslaw
mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black
pepper 1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine
vinegar
2 1/2 tablespoons lemon juice
This is my absolute favorite...
Buttermilk is irreplaceable, and...
the onion has to be minced very fine to release the juices...that's extremely important, but I don't want to spend 10 minutes mincing and crying to get it done, so break out the box grater and go to town!
I've tried a lot of different recipes, this is the best one I've had by far.
Oh yeah...cheat on the onion mincing, but please don't use processed lemon juice, buy a couple and squeeze those suckers
DIRECTIONS:
1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
2007 Teton Experience Sunrise pulled by 2003 Dodge 3500 Cummins HO 6-spd. 4x4
'61 VW Double-Cab
1/2 cup white sugar
1/4 cup white vinager
2 cup mayo
2 Tbs Yellow Mustard
1/4 cup dill pickle juice
1 small can evaperated milk.
I wisk it all together, pour over shreaded cabbage let stand in fridge about 1 hour.
Note: This same sauce is great over sliced cukes and onion. This will make a great creamy cuke salad as well. I have also used this in mac salad with good results
Karl
Karl & Bobbi
1997 Jayco 323 RKS
2003 F250 PS Diesel 7.3 K&N Air Filter
1 Wife, 2 Dogs ( Jessie & Zoey )
1 White Goose (The X-Man) 2 B 1 ASK 1
2008 Harley Sportster Custom (In Vivid Black Of Course!)
Omar Shrine Clown "We Clown for the Smile of a Child"
This is the recipe I have been using for years... It's KFC's copy cat recipe. Everyone around here loves it...
ezymony wrote: Directions
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs. white vinegar
2 1/2 Tbs. lemon juice
Be sure that the cabbage and carrots are chopped up into very fine
pieces,
about the size of rice kernels. Combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until
smooth.
Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)
rodbuilder wrote: This is the recipe I have been using for years... It's KFC's copy cat recipe. Everyone around here loves it...
It is good I got it off the net several years ago my Grandkids love it.
ezymony wrote: Directions
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs. white vinegar
2 1/2 Tbs. lemon juice
Be sure that the cabbage and carrots are chopped up into very fine
pieces,
about the size of rice kernels. Combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until
smooth.
Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)
1 package coleslaw mix
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1/4 cup grated unsweetened coconut
1/4 cup golden raisins
1 cup mayonnaise
1 teaspoon salt
Mix all ingredients together and let sit in the refrigerator for at least 1 hour before serving.
Stir together peanut butter, garlic, salt, rice vinegar, soy sauce, and hot pepper sauce until smooth. Fold in cilantro, chives, and red pepper. Add shredded cabbage, and toss until well coated. Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds before serving.
ENJOY!
Teri--the RV.net addict!
DEAR and WONDERFUL husband Eric (& furry faced Angus!) Western Washington
.
Mike Mills Crunchy slaw (from peace love and BBQ the book (buy it))
5 cups finely chopped green cabbage
1 cup finely chopped red cabbage
1 carrot, shredded
Dressing:
2 cups apple cider vinegar
2 cups sugar
11/2 tablespoon canola or other lite vegetable oil.
1/2 chopped onion
1/4 cup chopped green bell pepper
3/4 teaspoon celery seed
1/2 teaspoon kosher salt (finely ground)
1/2 teaspoon ground black pepper
1/4 teaspoon chopped garlic.
Toss cabbage and carrot in large bowl til well mixed. In separate bowl mix all other ingredients, stirring until sugar is disolved.
Slowly pour sauce over cabbage while tossing. Cover and refrigerate before serving. Keeps up to 5 days in sealed container.
If you want a creamy version add 1/2 cup mayo to the liquid and stir before tossing with the cabbage.
Great slaw!
Greg
Chef/Pilot
DW/Navigator
Kids too old to go, no G-kids yet
2006 Expedition
2007 Niagra
Oh, my! These recipes all sound sooooooo good, I'm gonna try this one next!
Hawaiian Coleslaw
1 package coleslaw mix
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1/4 cup grated unsweetened coconut
1/4 cup golden raisins
1 cup mayonnaise
1 teaspoon salt
Mix all ingredients together and let sit in the refrigerator for at least 1 hour before serving.
SwanInWA, thanks for sharing!
Cruzette SAL Rally Queen 12 Rallies & numerous Gatherings attended so far!
Judy & Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
29' Yellowstone Capri, by Gulfstream
w/ 2 slides
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs. white vinegar
2 1/2 Tbs. lemon juice
Be sure that the cabbage and carrots are chopped up into very fine
pieces,
about the size of rice kernels. Combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until
smooth.
Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)
This one sounds just like the knock off version of KFC. It's the best one I've eaten and I'm not big on coleslaw. I'll have to find my recipe for it to see if it's the same one. YUM
Cruzette wrote: Oh, my! These recipes all sound sooooooo good, I'm gonna try this one next!
Hawaiian Coleslaw
1 package coleslaw mix
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1/4 cup grated unsweetened coconut
1/4 cup golden raisins
1 cup mayonnaise
1 teaspoon salt
Mix all ingredients together and let sit in the refrigerator for at least 1 hour before serving.
My DW loves Cole Slaw. I HATE it. The Germans invented it as prison food. Cabbage is from the pit of hell!
Thats my story, and I'm sticking to it.
Don't hate me, we all have our quirks!
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