Conference turris::cooks

	I use the following -

	Slaw:

		4 parts cabbage - chopped fine
		1 part carrot - coursely grated
		1 part onion - minced

	Dressing:

		(1)	(x6)
		_____	_____
		2/3 c	1 qt	mayo
		2 T	3/4 c	vinegar (usually white - but have used them
					 all at one time or another without
					 the taste suffering terribly - the
					 color can git a bit strange though!)

				- mix above together well

		1/2 t 	1 T	white pepper
		1 1/2 t	3 T	celery powder (I use celery salt only when I 
					       run out of the powder and can
					       find only the salt).
		1 t 	2 T	parsely
		2 t 	1/4 c	dill weed

					- mix into mayo/vinegar then into slaw

	I make a multiple of the dressing based on the amount of slaw.

	The most I've ever done was about 30 pounds (5 or six of the (x6)
	dressing).  If you're getting into large batches I highly recommend
	making an amount you can comfortably mix well in a large bowl then
	pour into the storage container and repeat.  I find a (x6) is about
	the most I can do in my largest boiling pot (20 qt) without either
	myself or the kitchen wearing a good bit of it.

	Also when making large amounts I use sealed storage containers and
	store them upside down overnight then right side up the day I'm using
	it.  To store largest tupperware container upside down place a cooky 
	sheet (or equivelant) on the lid being sure all the circumference is
	on the sheet.  Then when you flip it over the seal won't break on you
	(now that is a mess and a half!  I learned from bitter experience!).

-.1 has some great ideas.  I use similar ingredients, and would like to 
suggest the following:

	o  use tarragon vinegar for an interesting taste

	o  use celery seed instead of powder (about 1 tsp/batch)

	o  mix some ketchup with the mayo (sounds weird, I know, but what
	   do you think russian dressing is made of?)           


Cole Slaw is something which always tastes better if you let it sit a day
or so to let the flavors come together.

Enjoy!

****andrea****

If you're making and storing large quantities of slaw, forget the Tupperware.

Simply use plastic trash bags (I always use two, for safety). Takes up less
room in the refrigerator, and by forcing out the excess air, you don't have
to worry about turning the container over.

I often use rice vinegar.. it's less acidic than "regular" white vinegar.

					andrew

My mother used to use dill pickle juice instead of vinegar; it was already
spiced, and made a nice dressing. I never learned the proportions, though,
and nowadays I suppose you'd have to check for the presence of preservatives
and such.

-b

    When my mother-in-law makes her cole slaw, all she does is shed
    a head of cabbage.  Add a carrot or two for color.  Toss it with
    Hellmann's mayo (that's all she uses,says it tastes the best) and
    add a small can (4 oz?) of crushed pinapple.  The amount of mayo
    depends on how big a head of cabbage and your taste. It must be
    the pineapple that makes it taste so good.
    
    Enjoy,
    Manina

    I shred one small head of cabbage and 1-2 carrots; then toss with
    mayo (I like Hellman's the best, too) - not too much, 1-2 teaspoons
    of vinegar, a tablespoon or so of granulated sugar, and salt and pepper to
    taste.  
    
    It's best to make this the night before (or at least a few hours in advance)
    - it just doesn't taste right until it has "set" to let the flavors
    blend.
    
    Sometimes I like to add some raisins and chopped apple, too - Yum!

Re .-1

Try adding about a teaspoon or two of celery seeds before letting it sit.

Also, try substituting rice vinegar for the vinegar, and eliminating the 
sugar, for a slightly (but not too) tangier slaw.

						     
							- JP

    My Mother makes her cole slaw much like .-2.  She uses 1 less
    tablespoon of sugar than she does the vinegar.  So, if she uses
    2 tablespoons of vinegar she only uses 1 of sugar.  She also sticks
    with Hellmans.
    
    I add celery pieces to the grated cabbage and carrots for added
    flavor and another texture.
    
    My Mom has a catering service.  One of her employees left and went
    to work for a competitor.  Then the employee called and asked for
    the ratio of sugar to vinegar...my Mother gave her the wrong ratio.
    I think I'll be safe from my Mom's wrath, since she is in Pennsylvania!

    My cole slaw is similar to some of the previously mentioned except
    I add chopped onion and green pepper to the shredded cabbage, then
    one small can of crushed pineapple (in juice not syrup), salt &
    Pepper to taste, and Miracle Whip instead of mayo.
    
    Evelyn

    My mother used to make the best cole slaw, but she never used any
    vinegar.  This is a PA Dutch cole slaw.
    
    cut up cabbage, carrot, place in bowl in separate bowl combine
    mayonnaise and sugar taste for sweetness.  place in cole slaw mix
    and chill.
    

    A friend brought over a cole slaw for 4th of July that tasted just
    great.  Of course, I asked for her dressing recipe.  Turns out that
    she used a mix - Super Slaw by Lawry (I think it's by Lawry).  I
    bought some and tried it for myself, and yup, it's good.  You do
    need to mix in mayo (or sour cream or plain yogurt) as well as vinegar.
    
    
    Lynne

    Add a little mustard, like 1 tsp. for every tbsp. of mayo for a
    zesty tang. You do not have a strong mustard taste, though. Most
    people I serve it to want the recipe, and its a little embarrassing.
    

    I always shread the cabbage and carrots, not chop, also add crushed
    pineapple (no onion) and use Miracle Whip not mayo. I can't give
    quantities because I do it by looks and taste. This is a tangy sweet
    cole slaw.

    
    My mother uses a recipe from the "Fit For Life" plan and it comes
    out great!!  It's something like this:
    
    	mayonaise
    	lemon
    	dill
    	parsley
    	shredded cabbage and carrots

    I like coleslaw 'coarse', so I chop the ingredients by hand, instead
    of using a food processor.  This coleslaw has a sharp taste.
    
    Recipe:
              
    
    2 Medium Carrots
    Half a Mediuim White Cabbage
    Half a Green Pepper
    Ground Black Pepper
    2 tbsp Lemon Juice (or to taste)      
    4 tbsp Mayonnaise (depending on how creamy you like it)
    
    Slice carrot, cabbage and green pepper in equal-sized strips, mix
    in lemon juice and black pepper, then add mayonnaise and mix
    thoroughly.
    
     

     This Cole Slaw was made famous by the Fred Harvey Restaurant's
    which were located in every Santa Fe Railroad station. It is my
    favorite, and whenever we make it I get numerous requests for the
    recipe. No Mayo in this one.
    One Medium Head Cabbage- Shredded
    One Large onion - Shredded
    Cover this with 1/2 cup Sugar
    Bring to Boil;
    1 t Sugar
    1/2 T Salt
    1 1/2 t Dry Mustard (Colemans Type)
    1 t Celery Seed
    1/2 cup Peanut Oil (Don't use Veg Oil)
    1/2 cup Vinegar
    After it boils, pour over sugar and Slaw, Let stant at least 5 hours,
    but much better if made the day before. Good for 4 to 5 days.
    
    Enjoy, Bob
    

IN REFERENCE TO 131.8
    I PREFER MY COLESLAW WITH PINEAPPLE ALSO, IT HAS A VERY SWEET TASTE,
    AND DOESN'T OVERPOWER WHATEVER YOUR SERVING WITH IT.  I USE MAYO
    AND SOUR CREAM(1/2 AND 1/2), AND THEN ADD 1 CAN CRUSHED PINEAPPLE,
    JUICE AND ALL.  I USE EQUAL AMOUNTS OF SHREDDED CABBAGE AND CARROTTS,
    NO ONION.  THIS IS GREAT WITH CHEESBURGERS OR BAKED BEANS.
    
    

    
    
    		ORANGE/TANGERINE COLESLAW
    
    1/4 cup salad oil
    Grated peel of 1/2 fresh tangerine
    Juice of 1 fresh tangerine (1/4 cup)
    Juice of 1/2 fresh lemon
    2 tbls honey
    1 tbls toasted sesame seeds (optional)
    1 small head cabbage cut in long thin shreds (not chopped) about
     5 cups
    3 tangerines, peeled, segmented, cut in half, and seeded
    1/2 cup raisins
    1/4 cup chopped nuts
    
    In jar with lid, combine oil, tangerine peel and juice,lemon juice,
    honey and sesame seeds and shake well. In large bowl, combine cabbage,
    tangerine segments, raisins and the dressing, chill. To serve, add
    chopped nuts and toss gently.  Makes about 6 servings (about 7 cups).
    
    MAY SUBSTITUTE ORANGES FOR TANGERINES
    
                                         

    1 medium cabbage, uncooked
    1 bunch green onions
    1 package (top ramen) noodles - chicken flavored
    1 small container sesame seeds
    1/2 cup sliced almonds
    1/3 - 1/2 cup oil
    1 tablespoon sugar
    1/4 teaspoon pepper
    
    Grate cabbage, and add chopped green onions.
    Add noodles from (top ramen).
    Combine oil, sugar, pepper & flavor package from (top ramen).
    Toast sesame seeds & sliced almonds.                         
    
    When read to serve, add oil/sugar/pepper/flavor mixture to 
    cabbage/onion/noodles.
    Add toasted sesame/almonds.
    Toss to coat evenly.
    
    Bon Appetite!

    What the shelf life of cole slaw in the frig'?
    
    

    1/4   head white cabbage, shredded           
    1     medium to large carrot, shredded
    1/2   small onion, shredded
    
    2 Tbs or to taste, Kraft 97% fat free mayonnaise
    2 Tbs or to taste, virtually fat free Fromage frais
    
    Salt, pepper to taste
    Powdered mustard, to taste; I put in about 1/4 tps
    Any other favourite herbs 'n spices for coleslaw
    
    Mix the whole lot together, and indulge. Ultra low fat yoghurt may work
    instead of or in addition to the Fromage frais.
    Angus

    
    
    
    This is very simliar to the 180.19 recipe. I also had this recently and
    went crazy over it. It really is a delightful salad.
    
    			Wendy
    _________________________________________________________
    
    
    
                          Sumi Salad

       � head of cabbage (chopped)   4 scallions (chopped)
       � cup of slivered almonds     2 tbsp. of sesame seeds
       1 package of Ramen Noodles (chicken flavor)

                           Dressing

       2 tbsp. sugar                 1 tbsp. sesame seed oil
       � tsp. salt                   � cup oil
       3 tbsp. wine vinegar          the flavor packet from the noodles

       Toast in fry pan the slivered almonds and the sesame seeds
       until golden brown.  Break up noodles.  Mix together in large 
       bowl, chopped cabbage, chopped scallions, noodles and the toasted 
       almonds and sesame seed mixture.  In separate small bowl, mix all 
       the dressing ingredients stirring until sugar desolves.  Pour 
       dressing on and mix.  


                                                             

    The noodles are uncooked?  
    Sarah

    
    Yes, Uncooked.