Recipes for Home Made Coleslaw?

Gingham_Ribbon

I've never tried cranberries in coleslaw and it sounds like a good idea, but it might be worth being fairly traditional with it if it's for so many people?

I add some white wine vinegar to mayo for the dressing. It sharpens it up a bit and stops it feeling so thick and overwhelming.

wizzkid_3

Just use a whole cabbage and up the other ingredients for the bulk, I use a couple of drops of vinegar or lemon juice to break down the mayonaise. Even with that amount of coleslaw it works with a few drops.

Take out a dessert spoon and add a couple of chopped cranberries, if it tastes good, add more to the whole dish. If anyone complains, say you saw it on the box with some trendy cheff, if they praise you about it, let them know it was all your idea! Let us know!

Toxic_Lemon

I wouldn't do it with the cranberries, personally. They are VERY sour!

If I don't want to make my own mayo, I use a jar of Hellman's. With the onion, carrot and cabbage, the mayo takes on its own flavour anyway.

whatatwit

We make a large amount each week at work.
We don't bother with onions, just cabbage & carrots, using a basic food processer to chop the veg in.

Toxic_Lemon

I find the onions cut the mayo nicely, flavour-wise. However, it does mean you have to add the mayo shortly before serving as the juice from the onions runs out slowly and over time, makes the mayo less thick. It still tastes delish but can drip - especially onto the chin!

angel

Thanks for all the tips!

I don't think that I'll add the cranberries, as Toxic Lemon has reminded me they are VERY sour. They would have looked pretty though!

I think that I'll do white cabbage, red cabbage and carrot, no onion as I want to make it earlyish. Wow, I sound like a coleslaw expert now!

Pooky

Try making it with salad cream instead - a much lighter taste and keeps fresher for longer.

dannahaz

You oculd try Delia's "Four Star Slaw"... or at least the dressing part of it, which is yummy http://www.deliaonline.com/recipes/four-star-slaw,884,RC.html

Her recipe serves 10, so you could just double it...not everyone will eat the 'slaw anyway.

C1aire

I used to make coleslaw for over 80 on a weekly basis. I used regular mayonnaise and watered it down with...water! It still tasted creamy, but was a bit thinner and not as overpowering.

margaretclare

angel wrote:

I think that I'll do white cabbage, red cabbage and carrot, no onion as I want to make it earlyish. Wow, I sound like a coleslaw expert now!

You could do all the rest of it then shred the onion later, add and mix.

Red onions are sweeter than white ones. The large Spanish onions are sweeter than English ones, if you prefer white to red.

HTH

Margaret