Roxy's cole slaw

subcooling · Newbie Joined: 09 Sep 2006 Posts: 62 Location: Celina, Tx

roxy

i have actually made your slaw twice now. the first time it was excelent of course but the next day it became very watery. which is normal for the cabbage to render out some water overnight.

the second time i did just what tucciim said. 2 table spoons of salt in a colander let it sit for about 2 hours and it pulled out a lot of water. then rinsed it and blotted dry on some papaer towels. wish i had a salad spinner. i didn't think it made the cabbage soggy or less cruncy than it would been if it was sitting in all that extra water and juice.

just my oppinion.

great slaw reciepe roxy thanks again.

where is that new kick up version posted?

roxy · Posted: Sun Jul 22 07 7:43 am Post subject:

tucciim · Newbie Joined: 30 Nov 2005 Posts: 68

i made this over the weekend and it was excellent. I did make some subs. to thicken it up a little bit i substituted one cup of plain yogurt for a cup of buttermilk. it was still quit tangy (yogurt has some tang of it's own).

also tossed in a tsp of celery salt and a few shakes of celery seed. the celery seed really brings a "fresh" taste to things.

i forgot to chop up the pickle for it, but i found the pickle juice added enough of the pickle flavor.

thanks roxy, this made it into the "keeper" folder for my house.

p.s. i should add that i didn't rinse the cabbage. pulled the outside 2 leaves and chopped it up. after sitting over night it BARELY had to be stirred. (got the yogurt trick from alton brown. his recipie for 'slaw is very close to this one)

roxy · Posted: Tue Jul 24 07 5:22 am Post subject:

Glad you like the recipe.

I will give that yogurt idea of your a try as I sure do love yogurt. Did you strain the yogurt to make a yogurt cheese or just straight up..?

I got to say, to have my name and Alton Browns mentioned in the same breath is one of the greatest compliments I have ever received. Wink

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allsmokenofire · Posted: Tue Jul 24 07 6:47 am Post subject:

I had the opportunity to be compared to Mario Batali awhile back. I'm paraphrasing, but it was something like, "His gut is as big as Mario Batali's!" Wink

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roxy · Posted: Tue Jul 24 07 6:53 am Post subject:

Mike:

Mine used to be like Mario's but over the last month and a half with all with work I have been doing here at the new place I have lost a belt size or two and I can see my toes without having to lean forward, dispite all the BBQ I have been eating. Wink

Sure do wish my wallet was as big as his... Embarassed

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tucciim · Newbie Joined: 30 Nov 2005 Posts: 68

Angio333 · BBQ Fan Joined: 20 Jul 2007 Posts: 105

Your slaw recipe looks great! I'm going to try it this weekend. I have a quick question:

What is the difference between the "white" sugar and the "sugar" that is listed in the recipe?

Thanks!

roxy · Posted: Sat Sep 01 07 10:58 am Post subject:

Well dang, you just pointed out a big mistak I made in that recipe post. That is supposed to be a tbsp of celery seed not sugar...

Thanks.
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CrazyChef · Posted: Sun Sep 02 07 8:38 am Post subject:

roxy · Posted: Sun Sep 02 07 8:49 am Post subject:

Just think of all the good folks that have tried the slaw and I gave em the wrong recipe.. Smile

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Angio333 · BBQ Fan Joined: 20 Jul 2007 Posts: 105

The slaw was amazing and everyone loved it. The tripled the pickle since my in-laws were big fans of pickles. Thanks!

roxy · Posted: Sat Sep 08 07 8:53 am Post subject:

I like to do the same thing but did not have too much pickle in the recipe as some folks dont care for too much, if there is such a thing as too much pickle... Wink

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polock · Posted: Wed May 21 08 1:13 pm Post subject:

wow i have never heard of pickles in slaw.. gotta make some of this when i break in the smoker
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roxy · Posted: Wed May 21 08 1:30 pm Post subject:

They do add a nice flavour and extra crunch.
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Haaseman · Posted: Wed Jul 23 08 9:44 pm Post subject:

Thanks Roxy, The slaw was great! enjoyed the taste but family didn't like to taste it from me the next couple days! Embarassed

Captain · Joined: 21 Jun 2008 Posts: 8 Location: Ft Lauderdale

WOW, ive never cared for sugar slaw-but this is a good combo.

Damar12 · BBQ Fan Joined: 15 Dec 2006 Posts: 176

How many bags of shredded cole slaw should I buy to replace the cabbage?

roxy · Posted: Sun Sep 07 08 12:21 pm Post subject:

CK Smokehouse · Joined: 12 Nov 2008 Posts: 5

I just love this stuff!!

Tastes better than any I have made in a long time..

Went sparingly on sauce to use on Pulled Pork.
PERFECT!!
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