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Coleslaw. |
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#1 |
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Forum Member
Join Date: Jul 2012
Location: Reading
Posts: 3,604
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Coleslaw.
love it. Never tried making it though, have you?
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#2 |
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Forum Member
Join Date: Apr 2005
Location: Honolulu, Hawaii USA
Posts: 1,428
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love it., but there a lot of variations, so there is no 'one' way to make it. I enjoy one that has chopped pineapple in it. But that is an exception, not a traditional one.
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#3 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,698
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I love it, but I only tend to make it from scratch for special meals.
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#4 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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Coleslaw can be a variety of ingredients but I always make the basic cabbage, carrot and onion one myself. Homemade is crunchy and fresh unlike the sloppy mush they sell in shops.
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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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If I do a barbeque I always knock up a batch of the Hard Rock Cafe's recipe. It's the best one I've found.
1 1/3 cups mayonnaise 3 tablespoons white vinegar 2 tablespoons plus 2 teaspoons granulated sugar 2 tablespoons milk dash salt 8 cups chopped cabbage (1 head) 1/2 cup shredded carrot 1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer. 2. Add cabbage and carrots and toss well. 3. Cover and chill overnight in the refrigerator. The flavours fully develop after 24 to 48 hours. Serves 6 to 8 as a side dish. |
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#6 |
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Forum Member
Join Date: Aug 2012
Posts: 4,495
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I use the basic recipe either as it is or sometimes add things to it. Finely chopped chilli's gives it a nice kick. Paprika is a bit more subtle. Apple and cashew nuts are nice too.
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#7 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Quote:
If I do a barbeque I always knock up a batch of the Hard Rock Cafe's recipe. It's the best one I've found.
1 1/3 cups mayonnaise 3 tablespoons white vinegar 2 tablespoons plus 2 teaspoons granulated sugar 2 tablespoons milk dash salt 8 cups chopped cabbage (1 head) 1/2 cup shredded carrot 1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer. 2. Add cabbage and carrots and toss well. 3. Cover and chill overnight in the refrigerator. The flavours fully develop after 24 to 48 hours. Serves 6 to 8 as a side dish. |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
No onion?!
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#9 |
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Inactive Member
Join Date: Apr 2013
Location: Cardiff
Posts: 1,368
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I love it but prefer cheese coleslaw or Asda's coronation coleslaw, with the curry taste.
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#10 |
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Forum Member
Join Date: Dec 2008
Posts: 947
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I did try making it once but it turned out rubbish. Did it without following any recipe and ended up with that heavy slop you get from some fast food places which is about 99.9% cabbage and swimming in cheap mayo. Gruesome.
If I do ever try it again, I'll follow a recipe next time. |
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#11 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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I made hotslaw. Used red cabbage and one chilli and everything else you would use in a white colslaw
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#12 |
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Forum Member
Join Date: Feb 2009
Location: Portsmouth
Posts: 455
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my homemade is
chopped cabbage, celery, grated carrot mixed with mayonnaise a dash of salad cream, bit of any mustard and a squeeze of lemon coleslaw is good as it lasts for a week in fridge and tastes better after a few days |
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#13 |
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Forum Member
Join Date: Dec 2008
Posts: 947
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I do love the 'Waldorf' salad with the apple, celery and walnuts. Might give that a go someday.
I despise it when you buy potato salad and the spuds are actually raw and have that texture of water chestnuts (almost). Why can't they cook the spuds properly?? It drove me to making my own potato salad which turned out pretty damn good if I do say so myself. |
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#14 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Quote:
I do love the 'Waldorf' salad with the apple, celery and walnuts. Might give that a go someday.
If it's for a main meal rather than as a side dollop i use two sticks celery, one apple, handful sultanas, handful pecan nuts (they didn't have any walnuts when I was shopping, but I've subsequently got some). I also added a couple of heaped forkfuls of red cabbage from a jar that I'd rinsed in a colander to get the vinegar off.................plus as little mayo as i can get away with as it's pretty fattening That produced quite a bit plateful to go with sliced cold meat |
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#15 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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Fennel works well in coleslaw.
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#16 |
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Forum Member
Join Date: Jun 2003
Posts: 2,428
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Dill Pickles or Jalapenos in slaw works nicely
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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I make my own for BBQs etc.
Red & White cabbage, sliced onion and grated carrot. The sauce can vary. Mayo based but could be garlic mayo or a squirt of salad cream. Grain mustard. Sometimes blue cheese dressing. If you don't want to go through the trouble of buying seperate ingredients and slicing then ASDA do a salad bag called Ranch Salad. It has grated cabbage and carrot and some other ingredients. It has a sachet of ranch dressing but it's not great imo but you can pep it up by adding your own sauce. http://groceries.asda.com/asda-estor...43&startValue= |
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#18 |
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Forum Member
Join Date: Jun 2011
Posts: 7,659
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I love a good coleslaw - haven't made a batch in ages though, I always end up making way too much and having to throw a load away
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#19 |
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Forum Member
Join Date: Sep 2011
Posts: 6,104
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Shop bought coleslaw is bleurgh
A good homemade coleslaw is lovely...once made my own and it wasn't very nice though
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#20 |
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Forum Member
Join Date: Apr 2006
Posts: 1,106
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I use red onion and spring onion for colour. I also know a restaurant which adds apple and beetroot to theirs and it is amazing!
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#21 |
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Forum Member
Join Date: Dec 2007
Posts: 10,156
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Waitrose do a very nice coleslaw, second only to a nice homemade one.
Also jerk chicken places do good coleslaw as long as its fresh and homemade. |
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#22 |
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Inactive Member
Join Date: Apr 2013
Location: Tropic of Capricorn
Posts: 211
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No , never tried making it but then again, I mock anyone who cant make sandwiches which leads me to ask why would I want to make lasagne for coleslaw when all I really want is roadkill. And I don't even want that. Stringy shite. I'd rather eat my own vest.
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#23 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Think I'll get a pot plant of mint so i can add a few mint leaves to my coleslaw...............that should taste good
I've got a couple of basil ones on the window sill and they make the kitchen smell nice so I'm looking to get a little herb garden going............... |
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#24 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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I make it for barbecues, along with potato salad.
Mine doesn't drip with mayonnaise though as I prefer it to be a little crunchier. I will eat shop-bought but some of them really are just a pot of white gloop with a bit of cabbage and carrot here and there. |
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#25 |
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Forum Member
Join Date: Feb 2013
Posts: 1,859
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Can't stand shop bought coleslaw as all it tastes of is mayo. I make it at home with shredded cabbage, carrot and onion and then mix with a little mayo, natural yogurt and toasted cumin seeds. Delicious.
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