Does anyone know any "creamy" coleslaw recipes?

Discussion in 'Side Items' started by mcp12331, Jan 24, 2012.

  1. I'm trying to get some side items together for my new menu and am having the most trouble with coleslaw all of all things. I want a creamy texture the recipe I use now (it's for a restaurant and currently makes 5 gallons of it) calls for:

    4 bags of colewslaw/cabbage mix

    1 gallon mayo

    1 and 1/4 cup celery seed

    10 # bag of granulated sugar

    3 cups white vinegar

    It's very good and everyone enjoys it, but I want something creamier. I've been playing around with the portions of vinegar and mayo, still watery, and it effects the taste. Anyone have any suggestions (completely new recipes are welcome)
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Replace some of your vinegar with buttermilk. I'd also toss in a cup or so of dried mustard, but I like a little bite.
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    If you have never tried Bamafan's coleslaw you need to give it a shot.  Completely different then what you are currently using but its all I make now.
     

  4. I have both of those in my cole slaw, as well as plain milk.
     
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Got this off the interweb a year back and it has been a hit I don't know where it is from or who made it originaly

    Coleslaw with Garlic

    INGREDIENTS

    Dressing
    1 quart mayonnaise

    1 1/4 cups white sugar

    1/4 cup French's yellow mustard

    2/3 cup apple cider vinegar

    2 1/4 teaspoons salt

    1/2 teaspoon white pepper

    1/2 teaspoon black pepper

    3 cloves garlic -- medium size

    1 squeeze fresh lemon juice

    Slaw

    2 small heads green cabbage

    3 large carrots

    1 small head red cabbage

    1 bunch green onions
     

    INSTRUCTIONS

    1. Mix all the above dressing ingredients, except for the garlic, together in a large bowl or mixer. Take a cup of the now made dressing and put in a blender with the garlic cloves and blend until the garlic is pureed. Pour this portion of the dressing back into the main bowl of dressing and stir till well blended. Cover and place in refrigerator for at least 3 or 4 hours to give the dressing time to blend flavors.
    2. Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better.
    NOTES
    The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if used properly, it would leave all of your guests wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it.However, if you are a garlic lover, then add as much of it as your little heart desires
     
    Last edited: Jan 24, 2012
  6. FWIW, it's Danny Gaulden's recipe.

    Danny Gaulden's Coleslaw With Garlic

    http://www.recipefisher.com/results...RID%3A10&ie=UTF-8&q=creamy+coleslaw&sa=Search


     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    cool who is this Danny guy cause his cole slaw kicks butt.
     
  8. sprky

    sprky Master of the Pit OTBS Member

    Try this out you will have to increase it but shouldn't be a problem. This is an excellent slaw that is creamy. This recipe came from the old Brookville Hotel in  Kansas. est. 1870.

    1-1/2 pounds shredded green cabbage

    1 tsp. salt

    2/3 cup sugar

    1/3 cup vinegar

    1 cup whipping cream 

    Place shredded cabbage in covered dish in refrigerator for several hours.

    Mix ingredients in order given 30 minutes before serving.

    Chill and serve.
     
    Last edited: Jan 24, 2012
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  10. duanes

    duanes Smoke Blower SMF Premier Member

    You have a basic mayo based recipe there.  For more flavor, you can add black pepper, mustard (powder or prepared), paprika, etc.,.  It is a good neutral cole slaw to use on pulled pork sandwiches.  I noticed you have no salt in the recipe, which seems atypical.  If the slaw is runny, especially after 24+ hours being refrigerated, you can reduce the water by salting the cabbage after you slice/dice/chop your slaw.  Applying the salt (how much is up to what you want in finished product) and letting the excess water drain off will significantly reduce the water that accumulates.  My momma taught me that when I was 12 and I asked her why Michael's Mom's cole slaw was so "soupy" [​IMG].

    When I make Kimchi, I salt the cabbage for several hours and discard the water before I mix with remaining ingredients - not doing so results in cabbage soup.  Osmotic Pressure, you gotta love science!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep...For large batch production...Salt, rest 2-4 hours or so, rinse well and Spin Dry. Add your dressing and mix well...Or...In the restaurants I ran we shredded our cabbage,processed to remove excess moisture, made our dressing the mixed smaller batches as needed for service...It stays Crisp and Creamy...

    Your main problem is that is A LOT of Sugar for that much Mayo...You are pulling the water out of your Cabbage in the same way the Salt works...I would go with 2 to 1 Sugar to Vinegar or 4 to 1 Tops...1 cup of Granulated Sugar weighs 7 ounces so even at 4 to 1 you are talking 5.25 Lbs of sugar for 3 cups Vinegar...I prefer the flavor of Apple Cider Vinegar and you may like 1Cup Dijon Mustard in there as well, definately I would add some Black Pepper...Good Luck...JJ
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Here is one I got from Bobby Flay that always gets great reviews

    Creamy Cole Slaw

    8 servings

    Ingredients
    • 1 head green cabbage, finely shredded
    • 2 large carrots, finely shredded
    • 3/4 cup best-quality mayonnaise
    • 2 tablespoons sour cream
    • 2 tablespoons grated Spanish onion
    • 2 tablespoons sugar, or to taste
    • 2 tablespoons white vinegar
    • 1 tablespoon dry mustard
    • 2 teaspoons celery salt
    • Salt and freshly ground pepper
    Directions

    Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

    If you don't want to cut up the cabbage you can buy the pre cut packages from the store
     
  13. ac45acp

    ac45acp Smoke Blower

    here is one i use.

    slaw

    8 cups finely diced cabbage (about 1 head)

    1/4 cup diced carrot

    2 tablespoons minced onions

    1/3 cup granulated sugar

    1/2 teaspoon salt

    1/8 teaspoon pepper

    1/4 cup heavy cream

    1/2 cup mayonnaise

    1/4 cup buttermilk

    1 1/2 tablespoons white vinegar

    2 1/2 tablespoons lemon juice
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I always add sour cream, it helps to make it creamy.  Add it to tarter sauce too!
     
    Last edited: Jan 28, 2012
  15. poopypuss

    poopypuss Smoke Blower

    I cheat...

    Popeye's Cole Slaw (clone recipe)
    .
    In food processor, process:
    1 - 2 heads of cabbage
    ¼ to 1/2 green pepper
    ¼ to 1/2 small onion
    1 medium to large carrot
    .
    In bowl, mix until smooth:
    2 c. Miracle Whip (you could use light or fat-free but the flavor is with the regular Miracle Whip)
    1/2 c. sugar
    1/4 c. white vinegar
    1/4 c. vegetable oil
    .
    Combine processed veggies with dressing (dressing should have a hint of sweetness to it). Refrigerate to marry flavors 2hrs.

    i throw a couple of japs in the food processor too... it's perfect then.
     
  16. I have used this version and liked it very much ... borrowed from the net ... I had to buy Tarragon vinegar on ebay ...   :-(

    This is a family-size version of the coleslaw recipe hotdog55 used for years while cooking at KFC. This is the coleslaw he brought to Kid Knievel's Feb. 06, 2010 O.R. cookoff. It's delicious.

    6 1/2 tbsp tarragon vinegar
    6 1/2 tbsp vegetable oil
    3/4 cup chopped onion
    2 1/2 cups Miracle Whip
    1 cup sugar
    2 carrots, grated
    2 heads of cabbage, chopped


    Directions

    1. mix oil,onions and sugar
    2. add tarragon vinegar
    3. fold in Miracle Whip
    4. pour over chopped onion, grated carrots and chopped cabbage
    5. mix well
    6. refrigerate in covered, air-tight container
    7. best made 24 hours before serving


    Btw, KFC coleslaw in Canada always contained chopped onion and grated carrots.

    Ross
     

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