25 March 2013

Kicked-Up Cole Slaw

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coleslaw
Kicked-Up Coleslaw



If you have any raw cabbage left over from St. Patty's day, here's a way to use it up.


This cole slaw is marvelous.  Don't be fooled by the amount of garlic powder--it's not a typo.  It uses a lot, but the taste is divine.

Ordinarily, I don't use shredded carrot.  Genuine cole slaw doesn't contain carrot.  I know many restaurants and cooks do use it, and it's pretty good, but it wasn't ever part of the original recipe.  I just happen to have some leftover carrots--surprise--so I used some.


Kicked-Up Coleslaw | bakeatmidnite.com | #coleslaw #salads #cabbage
Not your usual cole slaw

What I change up in here is, of course, the addition of garlic powder.  I also sub cider vinegar for the regular white.  It tastes great with malt vinegar too (the main vinegar used in UK and on chips or as we call them, french fries).  I don't add mustard in the dressing but I do use Old Bay Seasoning.  The Old Bay is what makes it SING--along with the combo of the garlic powder.

I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS.  I find a food processor's shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means.  A mandoline will work--sorta--until you get down to the base of the piece of cabbage.  Then you have to shred with the knife anyway.  I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way.  I do have to clean the mandoline--but that's another story :)

Aaaaannnd--it's served with THIS



Kicked-Up Cole Slaw


  • 5-6 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1 cup mayonnaise
  • 1 tbs water
  • 2 tbs cider vinegar
  • 1 tbs garlic powder
  • 2 tbs sugar
  • 1/2 tsp kosher salt
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp black pepper
Place shredded cabbage and carrots in a large bowl.

Mix remaining ingredients in a small bowl.  Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).

Cover and refrigerate for at least 2 hours.  The longer it sits, the more it "pickles" and there will be plenty of juice.

Serves 8-10 as a side dish
coleslaw
Kicked-Up Coleslaw


11 comments:

Paige Flamm said...

I LOVE coleslaw! It's always my favorite side at KFC, my go to salad side at a picnic, and one time at Denny's I ordered nothing but coleslaw, unfortunately my husband isn't a fan! I guess I can just make this and keep it all to myself!

Paige
http://thehappyflammily.blogpost.com

Judith Hannemann said...

You'll want to keep this slaw all to yourself Paige!!!! It's slightly garlicky--despite the amount, but the real hero in this is Old Bay Seasoning. Forget where I picked that tip up now, have been adding it for years. Try some celery seed too if you like it. Didn't add to this, mainly since I forgot to :)

Arthy shama said...

Hi dear, I am Arthy shama, an recent member of erecipe.com, I did enjoy viewing your blog with lots of delicasies.. I, recently tried to paste the html code of nutritional fact into my blog post, but nutritional tabular column is not displaying, only html code is displayed like http://savaadhjevana.blogspot.in/2013/03/aam-panna.html
Can u be kind enough to suggest me with ur ideas

Judith Hannemann said...

Hi Arthy--Looks like you're on Blogspot so what you have to do is after you publish your recipe on eRecipe, view it, go to the nutritional information box and click on "Get NI Widget" and that will take you to the page where you can copy the code. Provided you don't want color changes, the box will be black text with a white background by default. Scroll down to where it says "javascript" and copy the code (I believe it's the first box). Then what you must do is when you compose a post, click on the "HTML" tab, **NOT** "Compose". Then just scroll down to the bottom of all the code and paste the copied code from eRecipe on the next line...this should be the LAST thing on the page.

Judith Hannemann said...

Also Arthy, you can compose your entire post in the "compose' mode (the rich text editor) and when you are finished writing and posting any pics, THEN switch to HTML and paste that code as the very last thing on the page.

Arthy shama said...

Thanks a tonn dear, I got it right with ur timely idea. Thanks again for taking time and answering my query

Judith Hannemann said...

<3

Carole said...

Looks just great! Thanks for joining in the veggie fun over at Carole's Chatter. Cheers

betty walker said...

Not living in the USA--what is OLD BAY SEASONING?

Judith Hannemann said...

Hi Betty...it's a mix of herbs and spices used in seafood concoctions. That's the name it's sold under here in the US, but I found a copycat recipe that approximates it. That flavor is really important in this cole slaw. Of course it's good without it too, but this really makes it sing. Here's a recipe for the spice mix copycat:

http://busycooks.about.com/od/homemademixes/r/oldbaymix.htm

Jwh8847 said...

This is an excellent recipe. The Old Bay seasoning is a brilliant edition!