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If looking for a quick way to make coleslaw, Hidden Valley Ranch slaw dressing is by far the best creamy dressing out there IMO...
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A Friday night fish fry is not complete without a good bowl of coleslaw.
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I would run through brick walls for the red cabbage slaw at North Woods Inn/Clearmens restraunts. If you are ever in So Cal look them up and enjoy.
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Quoted: @czechnologist85's jalapeno slaw from cola warrior West 1. Haven't made it in several years until.last night. So good! https://i.imgur.com/bwdpFMM.jpg View Quote That looks amazing! |
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I like a good one. Not to runny. Long cut better than chopped.
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Quoted: Quoted: From coleslaw to sauerkraut, anything made with cabbage is great. Love that stuff... The only sauerkraut I like is either on a Ruben or the stuff I had in Austria that was made with red cabbage. For slaw I am less picky. I am a fan of the KFC stuff and it is the only reason to go there over Popeye's, but generally like the longer cut stuff. |
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My favorite coleslaw is a vinegar-based slaw from Catfish Parlour here in Austin. It has the perfect level of tangy.
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OK, so hear me out... One of the best coleslaws I ever had was at some coonasse joint in Baton Rouge. It was traditional creamy, but not overly runny. But the thing that separated it from others was that they put peanuts in it. I thought it was crazy, but a friend I was with said I had to try it. I did, and loved it. I wish I could remember the name of the restaurant: I know its in BR proper, its east of the I-10/110 split, I'm pretty sure its south of I-10, it wasnt trendy - it was an established joint that wasnt at all hoity-toity. They had soft shell crabs and my very diminutive buddy placed multiple orders of them.
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One of the best coleslaw's I had was at backwoods place in Montana.
It was a warm red cabbage with semi sweet dressing with bacon. |
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Quoted: OK, so here me out... One of the best coleslaws I ever had was at some coonasse joint in Baton Rouge. It was traditional creamy, but not overly runny. But the thing that separated it from others was that they put peanuts in it. I thought it was crazy, but a friend I was with said I had to try it. I did, and loved it. I wish I could remember the name of the restaurant: I know its in BR proper, its east of the I-10/110 split, I'm pretty sure its south of I-10, it wasnt trendy - it was an established joint that wasnt at all hoity-toity. They had soft shell crabs and my very diminutive buddy placed multiple orders of them. View Quote Parrains? |
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Quoted: Quoted: OK, so here me out... One of the best coleslaws I ever had was at some coonasse joint in Baton Rouge. It was traditional creamy, but not overly runny. But the thing that separated it from others was that they put peanuts in it. I thought it was crazy, but a friend I was with said I had to try it. I did, and loved it. I wish I could remember the name of the restaurant: I know its in BR proper, its east of the I-10/110 split, I'm pretty sure its south of I-10, it wasnt trendy - it was an established joint that wasnt at all hoity-toity. They had soft shell crabs and my very diminutive buddy placed multiple orders of them. Parrains? Attached File |
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View Quote Oh shit. Thanks y'all! |
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I like a good cold slaw on occasion. I've eaten slaw at restaurants in several states.
The best I've ever had was at a catfish restaurant in Anniston, AL. It's called Top Of The River. They also have another in Guntersville. I've eaten at both. It comes out in a very cold and large metal cup. The rest of the food there is also excellent and i have to force myself to go easy on that slaw entree to not fill up. It is that good. |
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I'll admit it, I'm retarded. I'll wreck some KFC slaw! If there was and endless option I'd be very full, gassey and very moved for the next day or so!
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I’ve always hated coleslaw. Cold goopy mayo. There are some olive oil vinegar dressing slaws that are good. Also hate potato and macaroni salads. Same theory, drowning shit in Mayo is gross. Just carbs though. I really dig chicken/tuna/egg salads.
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Because of this Thread I have to have some CoLeSlaW~~
Off to the Store I go... |
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Quoted: If looking for a quick way to make coleslaw, Hidden Valley Ranch slaw dressing is by far the best creamy dressing out there IMO... https://www.ar15.com/media/mediaFiles/552464/20240526_200259_jpg-3224374.JPG View Quote Yes, I think that is the best of the commonly available ones. To improve it, sprinkle a little apple cider vinegar in with it. Also, put a couple of ounces of cider vinegar in the empty bottle, put the cap back on, and shake well. This will get the rest of the dressing out of the bottle. Some of the ones in the refrigerator section of the supermarket are also good, but less common to find. |
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Quoted: @czechnologist85's jalapeno slaw from cola warrior West 1. Haven't made it in several years until.last night. So good! https://i.imgur.com/bwdpFMM.jpg View Quote Looks awesome. Any chance of the recipe? |
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Quoted: Looks awesome. Any chance of the recipe? View Quote View All Quotes View All Quotes Quoted: Quoted: @czechnologist85's jalapeno slaw from cola warrior West 1. Haven't made it in several years until.last night. So good! https://i.imgur.com/bwdpFMM.jpg Looks awesome. Any chance of the recipe? CWW Cole Slaw: 2 jalapenos 1 cup mayo 1 lime, juice and zest 1/2 teaspoon salt 1 teaspoon sugar. 1/2 head green cabbage 1/4 head purple cabbage. 1 carrot. Coat the jalapenos with olive oil and thoroughly char under a broiler or on a grill and set aside. Set up a food processor or blender, add the mayo, zest, juice, sugar and salt. Remove the stem from the cooled jalapenos, split them and remove the seeds, remembering to keep the charred skin on. Add the prepared jalapenos to the mayo and process until smooth. Check seasoning. Peel the carrot and then julienne or grate it. Core both colors of cabbage, using a mandolin, meat slicer or knife slice as thinly as possible. In a large mixing bowl combine the cabbage and carrots. Toss the cabbage and carrots with enough jalapeno dressing to thoroughly coat. Set covered in the fridge for a few hours to allow the acid in the dressing to start to break down the cabbage. |
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Quoted: @13MIKE CWW Cole Slaw: 2 jalapenos 1 cup mayo 1 lime, juice and zest 1/2 teaspoon salt 1 teaspoon sugar. 1/2 head green cabbage 1/4 head purple cabbage. 1 carrot. Coat the jalapenos with olive oil and thoroughly char under a broiler or on a grill and set aside. Set up a food processor or blender, add the mayo, zest, juice, sugar and salt. Remove the stem from the cooled jalapenos, split them and remove the seeds, remembering to keep the charred skin on. Add the prepared jalapenos to the mayo and process until smooth. Check seasoning. Peel the carrot and then julienne or grate it. Core both colors of cabbage, using a mandolin, meat slicer or knife slice as thinly as possible. In a large mixing bowl combine the cabbage and carrots. Toss the cabbage and carrots with enough jalapeno dressing to thoroughly coat. Set covered in the fridge for a few hours to allow the acid in the dressing to start to break down the cabbage. View Quote Thank you. |
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Quoted: I'll eat it on a BBQ sandwich but not by itself. Ok that actually sounds pretty good. The sweetness is what usually turns me off. View Quote View All Quotes View All Quotes Quoted: I'll eat it on a BBQ sandwich but not by itself. Quoted: Just leave the sugar out. Cabbage, olive oil mayo, salt, pepper, a dash of lemon juice. I have some in the refrigerator right now. Ok that actually sounds pretty good. The sweetness is what usually turns me off. Did homemade pork BBQ with vinegar and red pepper. Slaw on top is great. |
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