Slaw

[rowdyhillrambler]

Alright, it is that time of year. I have enough cabbage to produce enough methane for me to fart it to the moon..

Seriously, i love cabbage and we make lots of kraut and chow-chow. But, on a day like this, with so much barbecue, nothing will do like a cabbage slaw.

Gimme what ya' got. Vinegar, mustard, mayonnaise, whatever. Nothing says summer like old fashioned slaw.

[Eddie]

Literally 3 minutes ago just gave a taste test of this in the kitchen.

"Asian Cole Slaw"

Base:
1 head of Napa cabbage
1 bunch scallions
1/2 bunch cilantro

Dressing:
1/4 cup rice vinegar
Juice of one lime
1-2 tbs. sesame oil or a bit more (~2x the sesame) of peanut oil or a mix of the two
1-2 tbs. soy sauce
1 tbs. white sugar

Toss well, add in dried ramen noodles, chopped peanuts or almonds. All of this to taste; start on the low end and adjust accordingly.

[rowdyhillrambler]

this is what i am talking about..

[Too Tall]

Rowdy,
I made creamy slaw all day long you can't eff it up. When I've got the time and want to wow the crowd with something different I make a hot vinegar dressing job that you can put just about anything in but here are the basics:

cabbage
bell pepper
spanish onion
grated carrot
sugar (1 cup per head of cabbage)
white vinegar (1 cup per head of cabbage)
veg. oil (haines cold pressed yo)
salt
pepper
dry mustard (1 tsp. per head per the above)

1. combine cabbage, carrot, onion, 1/2 the sugar and whatever
2. in non-reactive saucepan combine and heat 1/2 the sugar, vinegar oil, salt, pepper, dry mustard. Bring to boil, shut r' down and pour over the slaw mix and toss very well.

I like to store it in a large container for a few days. Give it a shake now and than.

This is really crunchy and different.

Go as easy as possible on the oil, it makes for a better crunch

If you like the taste I toast cumin and rough grind it and add to the mix.

[rowdyhillrambler]

I once had a slaw at a barbecue joint in NC. It was called Pool Room Slaw, creamy but very spicy.. Anyone??

[Noteddy]

Literally 3 minutes ago just gave a taste test of this in the kitchen.

"Asian Cole Slaw"

Base:
1 head of Napa cabbage
1 bunch scallions
1/2 bunch cilantro

Dressing:
1/4 cup rice vinegar
Juice of one lime
1-2 tbs. sesame oil or a bit more (~2x the sesame) of peanut oil or a mix of the two
1-2 tbs. soy sauce
1 tbs. white sugar

Toss well, add in dried ramen noodles, chopped peanuts or almonds. All of this to taste; start on the low end and adjust accordingly.

This sprinkled liberally with toasted chopped peanuts.

[Noteddy]

Mango Slaw with Cashews and Mint

2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

Sub for the mango papaya, peaches, kiwis or whatever strikes your fancy.

[Noteddy]

Almost forgot this one from Mark Bittman:
Grilled coleslaw: Lightly char wedges of green and red cabbage and carrots. Let cool, then shred and toss with a little mayo, vinegar, salt and sugar. This would be great basted with TT's cooked dressing before it goes on the grill.

Or leave the wedges whole after grilling and top with (Maytag) blue cheese and salt. OK, it's not slaw, but I too am a fan of the crucifers in most forms.

[SpeedyChix]

I've totally adopted TTs slaw/hot dressing recipe. Like to add celery seed and use good EVO rather than veg.oil. For an extra spot of color some red cabbage (though the red cabbage will bleed color into the entire thing if you don't eat it all in a day).

That Mango slaw sounds really good as does the grilled. Time to get fixin'

[AJPM44]

Salt sliced cabbage. Drain. Mix buttermilk, sugar, red wine vin, sesame seeds, pepper, mustard seeds, celery seeds, and probably something else I'm forgetting. I forget the amounts, but taste the whole time. It is good. I like it tangy. Add that to the salted, rinsed, and drained cabbage. The eat it. Don't forget pulled pork, something pickled, and beer.

[maunahaole]

If you have plenty cabbage, make Kim chee. Spices can be gotten at Asian market, if such things exist in Tennessee.

[Too Tall]

I'm going to work with that. Thanks.

Kudos for the grilled cabbage. That's definitely going to happen.

Salt sliced cabbage. Drain. Mix buttermilk, sugar, red wine vin, sesame seeds, pepper, mustard seeds, celery seeds, and probably something else I'm forgetting. I forget the amounts, but taste the whole time. It is good. I like it tangy. Add that to the salted, rinsed, and drained cabbage. The eat it. Don't forget pulled pork, something pickled, and beer.

[rowdyhillrambler]

Yep, these are the ideas and info i was reaching out for.

EddieB, that dressing sounds delightful, almost seems like you could use it straight up.?.?

Noteddy, we do grilled cabbage quite a bit, hadn't thought of putting it into a slaw. I also have put cabbage quarters into the smoker. It was excellent, but DO NOT over smoke. The mango slaw sounds awesome, but would unfortunately i would have to substitute for peaches, i take that back not unfortunately, we got some damn good peaches that should take no back seat to a mango...

[rowdyhillrambler]

If you have plenty cabbage, make Kim chee. Spices can be gotten at Asian market, if such things exist in Tennessee.

We have at least 10 gallons of Kim Chee going at all times. Last fall, we did a kim chee weekend here at the house. We had about 10 folks come up for a weekend and got our kim chee on. We actually have an Asian market in town. It is open on Wednesday from 10-12, so if you forget something or need it. Shit creek for you.

[Jake Rosenfeld]

OMGawd, all of that sounds fantastic and more but I want to share the missing ingredient that I was finally able to put my finger on around here.

HORSERADISH!!!! For a giant bowl of slaw, a solid half cup while mommas watching and probably that again once shes turned away.

It makes it so you want to drink the juice when the bowls empty good.

FWIW I also add raisins and Craisins when I have them. These make it superb when it's been in the fridge for a couple days and they are all blown up.

One more thing, if i'm making it ahead of time for something i'll slice the cabbage into long shreddies but if I'm going to eat it right away I dice it up small into chopped cubes, makes it like KFC slaw and your not giving your jaw such a workout with fresh cabbage.

Thanks everyone, now I know what i'm having for dinner!