FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Sweet and Sour (German Style) Coleslaw

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes
View previous topic :: View next topic  
Author Message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Aug 15 12 5:32 pm    Post subject: Sweet and Sour (German Style) Coleslaw Reply with quote

This is the coleslaw that I usually make. Goes great on PP sammies.
It offers a different twist to a heavy mayo based slaw.
Sorry, no pics. But you now what tri color cabbage is.

Sweet and Sour (German Style) Coleslaw

FOR THE DRESSING:
1⁄3 cup distilled white vinegar
1 tsp. dry mustard
1⁄2 tsp. celery seeds
Salt
1⁄3 cup sugar
1⁄2 cup vegetable oil

FOR THE COLESLAW:
1⁄2 medium head of green cabbage, cored and finely
sliced (about 7 cups)
1⁄4 small head of red cabbage, cored and finely sliced
(about 1 1⁄2 cups)
1 small carrot, trimmed, peeled, and coarsely grated
or
2# tri color slaw mix.

1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.

2. For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

(from Saveur.com)
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Manana
BBQ Super Pro


Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Wed Aug 15 12 8:07 pm    Post subject: Reply with quote

thank you, thank you, thank you!!!!

My husband wanted some that was non mayo based!!!

I will try this.
_________________
The artist formerly known as Liar #95
(until beertooth whined) NOW Liar #96
Char-Griller Smokin Pro w/SFB
Char-Griller Akorn Kamado
Back to top
View user's profile Send private message
thsmoker
BBQ Fan


Joined: 05 Nov 2008
Posts: 322
Location: NC

PostPosted: Thu Aug 16 12 3:53 am    Post subject: Reply with quote

Thanks. Looks good. Copied it for later use.
Back to top
View user's profile Send private message
NAVET
BBQ Fan


Joined: 20 Aug 2010
Posts: 241
Location: Vienna, Mo

PostPosted: Sat Aug 18 12 5:13 am    Post subject: Reply with quote

My wife's is almost exactly the same except she uses red wine vinegar and her's is AWESOME!!!! Goes well with the PP sammies. The vinegar cuts the fat on your tongue and lets the flavors really shine on the next bite.
_________________
AD1 (AW) Ret

Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Aug 18 12 7:19 am    Post subject: Reply with quote

YW Manana, I'm sure he will love it.
Thanks Thsmoker, enjoy.
NaVet, yes it does. Thanks for the RW Vineger Hint. I'll try it next time.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group