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Discussion in 'Hangar Talk' started by luvflyin, May 22, 2023.
Or is it Cole Slaw. I dunno. Do you? Why?
I am a big fan of it. Don't understand people's aversion to it.
Like it with a sweet dressing. Can’t stand it with a vinegar based dressing.
Quite the opposite for me. I grew up on good German coleslaw down in the New Braunfels, Fredericksburg, San Antonio area and sweet slaw can't touch a good vinegar slaw.
I like it with vinegar based dressing, and a few jalapenos. I can't stand the sweet dressings. I think the sweet dressings are what gives cole slaw a bad name.
I may be an oddball then. Can’t stand vinegar based bbq sauce nor vinegar with my fish....
We use creamy Italian dressing in taco salad too....
As a midwesterner, I was raised on creamy slaw. My mom's version was about half mayo, 1/4 sugar, and then maybe a little cabbage. I was introduced to vinegar style at southern barbecue restaurants. They go together quite well. I can appreciate both, but I'd pick creamy as a side dish most of the time, and vinegar if it's sharing the plate with barbecue.
I mean, are you even German if you don't like cole slaw? It's the impatient man's sauerkraut.
I made this last week with my Pulled Pork Tacos.
It was Great!!!
1bag 14-ounce package prepared coleslaw mix
¼ small red onion , thinly sliced
¼ cup cilantro leaves , chopped
⅓ cup olive oil
2 limes , juiced (about ¼ cup)
3 cloves garlic , pressed
2 tablespoons honey
1 ½ teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground coriander
6 dashes hot sauce
kosher salt and freshly ground black pepper
In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the olive oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving.
I enjoy a scoop in my pulled pork sandwiches. I think part of it is the cabbage is usually the only healthy ingredient on my plate
Cole's Law? absolutely, just because you did it doesn't mean you are guilty.
I'm going to try that, but I will use half or less honey. I'm not into sweet cole slaw. But at least honey is better than sugar.
Creamy coleslaw is just slimy cabbage--yuck--never touch it. Much prefer vinegar/acidic coleslaw, and I am going to try the Mexican Coleslaw recipe above.
Same with potato salad. I simply will not eat mayo-based potato salad. It's vinegar-based German-esque potato salad for me--no eggs.
Cole slaw with sugar (or any sweetener) is crap. Cole slaw floating around in a bed of liquid is crap. You want sweet, buy a donut. Cabbage, carrots, maybe some bits of a bell pepper (any color, if you like) some apple cider vinegar, some celery seed if you like, some salt. Maybe a spoon of mayo if you insist. Then wait 24 hours to eat it.
And - while we're at it - chili does not include beans; if it has beans it's soup or stew, or whatever. It's not chili.
Someone started a cole slaw thread without consulting me?
exactly my experience....except I think the sweeter kind can be good on a BBQ sandwich too.
coleslaw is such a broad brush thing...some I've tried has a very distinctive herb or spice in it that I find revolting...I'm not sure what it is or what that style would be called. Otherwise I can appreciate most....
The creamier and sweeter the better. Can’t stand the German style coleslaw. Now thinking back, that’s probably the main reason I escaped Germany, moved over here and gave up my nationality. That damn German coleslaw.
at least according to my dictionary
As a happy consumer of several cabbage-based edibles, such as Kimchi and Sauerkraut, I consider Coleslaw the "starter kit."
Whenever I visit a BBQ eatery, I always get the coleslaw to see how they do it and the variety makes it an adventure...
I have also made it with one diced Pickled Jalapeno in it.
I'd say he didn't know any better, but he's been around these parts a while and should know better.
Why did the coleslaw cross the road?
to get to the other sides ...
Creamy with some matchstick sliced apples...yum.
There is only place that I really like it (Art of Pizza), I often confuse it with another place (Gyro place) and get so so coleslaw from the later. Usually it’s pretty good though anywhere.
Burger, fries, side of slaw. Suck it, haters!
I like it. Most of it. Creamy and sweet, sharp and vinegary. Just as long as the dressing to cabbage ratio is right. I don't like limp cabbage swimming in watery dressing, or dry shreds with barely any hint of dressing.
In other words, yeah, I like good coleslaw, almost regardless of your personal definition of "good".
Actually had coleslaw today at Zaxbys. I like the cheap stuff at fast food joints. The fancy stuff just doesn’t do if for me.
I like them all except the one I had with blew cheese
Cole Slaw but with oil and vinegar salt, pepper, garlic powder, and a touch of hot sesame oil.
I had a run-in with some bad coleslaw about 40 or so years ago. Haven't eaten any since. Also haven't eaten anything containing mayo since then either. Something to do with salmonella. It was the worst couple of weeks ever.
I was in a hurry for lunch today, so I just grabbed a random plate from the cafeteria. Lo and behold, the side just happened to be coleslaw.
@bluerooster Not slaw, but close
I never knew hating coleslaw is such a divisive thing. Me, I like it, especially with BBQ and cornbread.
unless you name is Cole, then it’s Cole’s slaw.
Without using the word "always", stories of salmonella or other food poisoning from commercial mayo is a common myth. Such food poisoning is usually from cross contamination from things like chicken, tuna, eggs, ham etc...
Homemade mayo may be another story, depending on what is used to make it.
We make a shrimp coleslaw here on the Texas gulf coast attributed to a local fish house…slightly sweet Mayo and vinegar that I can eat bowls of…with or without the shrimp. Ultra fine cut on the green cabbage and no other vegetables added. People who don’t like coleslaw eat it…superior stuff.
I can understand not liking blew cheese, however with a bit of bleu cheese it's good.