coleslaw recipes?

having a fish fry for the gang soon, would anyone share their coleslaw recipe?

if you like KFC coleslaw here is a recipe and one of my favorite !!!

Ingredients

• DRESSING:
  
• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• SLAW:
  
• 1 head of cabbage
• 1 medium carrot (about 1/4 cup)
• 2 tablespoons minced onion

Instructions

• Chop cabbage into chunks and run through your food processor, or chop fine.
• Combine all of the dressing ingredients in a large bowl, whisk well.
• Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
• Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

Go to Foodtv.com and search for hot slaw. Ate it at fish fry down at Talquin. It was good.

I like the broccoli slaw mix in a bag from walmart and the Marzetti (?) cole slaw mix in a jar. Can also get the regular slaw mix in a bag as well, I'll eat either of 'em w/o issue. Easy as pour and pour, mix and eat. LOL.

Quote:

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Originally Posted by strmwalker

if you like KFC coleslaw here is a recipe and one of my favorite !!!

Ingredients

• DRESSING:
• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• SLAW:
• 1 head of cabbage
• 1 medium carrot (about 1/4 cup)
• 2 tablespoons minced onion

Instructions

• Chop cabbage into chunks and run through your food processor, or chop fine.
• Combine all of the dressing ingredients in a large bowl, whisk well.
• Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
• Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

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This is the one I like, my wife has been making this one for a few years now, I really like it.

We leave the onions out, it is good.

Quote:

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Originally Posted by Countryboy N.C.

We leave the onions out, it is good.

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its good both ways for sure I been making slaw this way for years myself its hard to beat served with crappie fillets !!!

Here is the one I have made for over 20 years. It is a creamy coleslaw. If you don't like creamy coleslaw, then don't make this one. If you do, you will like it.

1/3 Cup Duke's Mayonaise
1 Tablespoon white house white vinegar
1 Tablespoon white sugar
1/2 Teaspoon salt
3 Cups shredded cabbage

You my multiply this recipe according to the amount you need or the people you are cooking for.

Quote:

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Originally Posted by Jerry Bryant

Here is the one I have made for over 20 years. It is a creamy coleslaw. If you don't like creamy coleslaw, then don't make this one. If you do, you will like it.

1/3 Cup Duke's Mayonaise
1 Tablespoon white house white vinegar
1 Tablespoon white sugar
1/2 Teaspoon salt
3 Cups shredded cabbage

You my multiply this recipe according to the amount you need or the people you are cooking for.

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I use one almost identical to this one. The secret is to make it several hours ahead and let it sit in the fridge. I start out with about 2/3 of the mix to the slaw and see how it looks after a couple of hours.
Like Jerry said, the longer it sits the creamier it gets, so I start of with less and add more if needed. Everyone that has tried this really likes it and it is really simple.
SeaRay

Quote:

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Originally Posted by Jerry Bryant

Here is the one I have made for over 20 years. It is a creamy coleslaw. If you don't like creamy coleslaw, then don't make this one. If you do, you will like it.

1/3 Cup Duke's Mayonaise
1 Tablespoon white house white vinegar
1 Tablespoon white sugar
1/2 Teaspoon salt
3 Cups shredded cabbage

You my multiply this recipe according to the amount you need or the people you are cooking for.

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This is about what I do, but I also add pepper and a couple squirts of hot sauce. There's a restaurant around here that also puts a little pickle relish in theirs. Sound a bit goofy, but it's really good, especially with hushpuppies.