coleslaw

All posts tagged coleslaw

Grandma’s Coleslaw

Published April 23, 2013 by jenmatteson

When I was young, I didn’t like coleslaw.  Of course you think you don’t like a lot of things until you actually try them.  Well, when I finally did try it, it was my grandma’s coleslaw.  After that, I really didn’t like any coleslaw other than my grandma’s.  I suppose I’ll still eat it, but I definitely think that her coleslaw was the absolute best.  Unfortunately, she literally took her recipe to the grave with her.  No one in my family had it written down.  I remember making it with her several times, and her ordering me to do this and add that, but the last time we made it was probably over 10 years ago.  This is now the second time I’ve attempted it, and I think it definitely compares to hers (of course, hers is still the best 😉 ).

Grandma's Coleslaw

While it looks like a pretty regular coleslaw, actually kind of plain with just cabbage and mayonnaise, it’s so much more.  The secret is the grated onions in the sauce.  Do not skip this step.  Chopped onions simply will not do.  Also, Miracle Whip is necessary, not mayonnaise.  The result is a creamy, slightly sweet, crunchy fresh coleslaw, perfect as a side or even a topper on some good barbecue.  We paired this with Nate’s smoked ribs, as well as topped pulled pork sandwiches with it at our St. Patrick’s Day party. However you eat it, just remember to thank Grandma M while you’re enjoying. XOXO Grams!

Grandma's Coleslaw

Grandma’s Coleslaw

Source: Slightly adapted from Grandma M’s Original
Servings: 8

Ingredients:

1 1/2 cups Miracle Whip
1/4 cup milk
3-4 tbsp sugar
1/2 onion, grated
salt and pepper
1/2 head cabbage,  sliced thin

Directions:

1. In in small bowl, combine Miracle Whip, milk and sugar.  Season to taste with salt and pepper.  Remember, this is grandma’s recipe, so you may need to adjust the amount of milk and sugar to get the right combination.  The dressing should be thick, but still pourable; consistency similar to yogurt.  Add grated onion.

2. Add 1/2 of the cabbage to a large bowl, and pour in a small amount of dressing.  Stir to combine and evenly coat the cabbage.  Add more cabbage and dressing a little at a time.  Be sure not to drench the cabbage, just lightly dress it.  Reserve any remaining dressing in an airtight container for up to one week.

Not Grandma’s Coleslaw

Published September 7, 2012 by jenmatteson

I never liked any coleslaw growing up besides my grandma’s.  She made the absolute best “traditional” coleslaw, hands down.  It was creamy, but not watery or too wet, and had the perfect amount of tang and sweetness.  I can only recall helping her make it once, and it was so long ago, that I have a minimal memory of what went in it.  Unfortunately for me, and now you, she passed away almost three years ago, and I have yet to perfect it.  Here is one of my favorite photos of my Grammie and me.

That being said, I’m not sharing her recipe with you today.  What I am sharing is a super delicious recipe from Nicole of Prevention RD.  I was in search of a “traditional” coleslaw to serve with my slow cooker pulled pork sandwiches on my cooking board, when someone suggested her bacon coleslaw.  It seemed close enough to Grammie’s recipe, so I thought I’d give it whirl.

When throwing this together before my fantasy draft, among doing several other things at precisely the same time, I sort of forgot about measurements.  Instead of purchasing the pre-shredded bags of cabbage or coleslaw mix, I grabbed two heads of cabbage, one purple and one green.  I shredded up half of the green before realizing I was about to have a cabbage situation on my hands.  Not to be out-done, half of the purple was shredded too.  I followed the other measurements of Nicole’s recipe, and only added as much cabbage as necessary to use up the dressing.  Over the last few days, I’ve been adding more and more – you know how it seems to get soggy after a few days?  Adding more shredded cabbage kept the coleslaw crisp and fresh tasting.

The slaw was great (though not as good as grandma’s)!  However, I felt that the bacon kind of went unnoticed.  I may use more next time, or thicker, better quality bacon.  When you did get a bite of the bacon, it was excellent!  I served this along side of my slow cooker pulled pork sandwiches, and don’t be afraid to put it right on top of your sandwich.  What a great combination!?

Bacon Coleslaw

Source: Adapted from Prevention RD
Servings: 4-6

Ingredients:

10 oz shredded cabbage or coleslaw mix
1/2 red onion, minced
1/4 tsp kosher salt
1/4 tsp black pepper
3 tsp cider vinegar
1/3 cup + 1 tbsp low-fat mayonnaise (Miracle Whip would work and give more of a zip)
1 1/2 tsp sugar
4 pieces bacon, cooked and crumbled

Directions:

1. In a large bowl, combine cabbage or coleslaw mix and minced onion.  In a medium-sized bowl, mix together salt, pepper, vinegar, mayonnaise and sugar.

2. Adding a little at a time, stir dressing into the vegetable mixture until dressed as desired.  Fold in crumbled bacon.  refrigerate for at least 2 hours before serving, allowing flavors to develop.

Asian Coleslaw

Published April 15, 2012 by jenmatteson

This was a really simple salad to go with the Grilled Hoisin-Glazed Pork Tenderloin.  I probably would have used more lime juice, but I only had one quarter of a lime in my refrigerator.  Instead of using a traditional coleslaw mix with cabbage, I like to use the broccoli slaw.  It seems to have a bit more crunch and flavor, and I think the nutritional value is a bit higher in broccoli slaw.

Asian Coleslaw

Source: Pigzilla Original
Servings: 6

Ingredients:

1/4 cup rice wine vinegar
2 tsp seasame oil
2 tbsp olive oil
2 garlic cloves, minced
salt and pepper
1/4 cup scallions, chopped
1 tbsp seasame seeds
3 cups broccoli slaw

Directions:

1. In a medium sized mixing bowl, whisk together vingar, oils,  and garlic.  Salt and pepper to taste.   Add scallions and sesame seeds.

2. Add broccoli slaw in seperate bowl.  Pour dressing over slaw and toss to coat.  Refridgerate for at least one hour before serving.

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