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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2020, 04:13 PM
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#1 |
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somebody shut me the fark up.
  Join Date: 01-16-13
Location: USA
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Mom’s Cooked Cole Slaw
A step away from mayonnaise slaw. This slaw was about as rare as steak at our house though they did exist. I mainly remember her serving this if company was known to be stopping by or if she was playing bridge. I do remember it one time at a fish fry.
Last edited by 16Adams; 04-26-2020 at 03:10 PM.. |
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04-03-2020, 04:40 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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We only make vinegar based slaw, use ACV instead of white though. You gonna mix up a batch?
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04-03-2020, 04:47 PM
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#3 |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Not sure, if/when I do I can see a few changes
Purple cabbage instead of green ACV in lieu of white Coconut sugar in lieu of white Something other than Wesson oil Any bell other than green Add black pepper Other than that should be identical  |
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04-03-2020, 04:57 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Quote:
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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04-03-2020, 06:11 PM
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#5 |
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Full Fledged Farker
Join Date: 07-06-12
Location: Louisiana
Name/Nickname : Bill
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We called that style a "wilted slaw".
Haven't thought about that kind of recipe in a long time. May have to check in the recipe boxes, and see if recipes are any different. Thanks for the reminder. |
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04-03-2020, 07:24 PM
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#6 |
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On the road to being a farker
Join Date: 04-24-09
Location: Parkersburg, WV
Name/Nickname : willsands
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That is very close to my "go to" coleslaw recipe. I shred the cabbage fine, dice the pepper, and grate the onion in a large bowl. I stir the sugar into this mix and let it sit for a while. When liquid accumulates in the bottom of the bowl, I discard that liquid.
I boil the remaining ingredients together and pour over the cabbage mix. Most of my friends prefer this over the mayonnaise based coleslaw and it is more safe to leave unrefrigerated for a while.
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04-03-2020, 09:09 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Mom used to pour that mixture over fresh baby spinach and homegrown leaf lettuce.Called it "wilted salad",topped it with sliced hard boiled eggs.At my age,that may go better with my fried salmon patties than biscuits ,gravy and rice,,,,,,,,NAH.
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04-04-2020, 01:01 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Add to my list, thanks for sharing.
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04-04-2020, 02:44 PM
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#10 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Sounds good!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-05-2020, 09:09 PM
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#11 |
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Found some matches.
Join Date: 05-21-16
Location: Bham,AL
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I have just made a batch of this slaw. My immediate thoughts on the flavor is this is going to be great.
I will have it tomorrow night after it has had a chance to marinate. I think this is the recipe that I have been looking for. Great taste and a much lower risk of food poisoning a crowd. |
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04-05-2020, 09:19 PM
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#12 |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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There used to be a local steak house that served this as an appetizer in those little paper ketchup cups. Was served with a cracker basket. *** I’m pretty sure it was this recipe.***. And we all know I suck at recipes. I don’t know if the specks were celery seed, black pepper or just what. Was a real treat on Club Crackers. I’ve got s friend that does well at snooping out recipes. May hit him up. Bet it’s the same though
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04-05-2020, 09:29 PM
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#13 |
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somebody shut me the fark up.
 
Join Date: 05-28-14
Location: Streamwood, IL
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Pretty close to what I make. We prefer the Vine-Gar slaw to the Mayo slaw.
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