Can we talk about coleslaw

[lmjh]

I love proper coleslaw. I'm a fairly competent cook, but cannot get this right.

My friend makes the most delicious one, but says she just chucks stuff in.

Mine is always to mayo like, or to runny.

What's the perfect recipe?

I suspect this might be like lasagna and have a million versions containing olives and Stilton but just pure traditional coleslaw. Oh and perhaps other simple bbq type accompaniments.

I make a basic pasta. Pasta, cooked, pesto, feta, diced cherry tomatoes and pine nuts. Done.

My version.....
Shredded white cabbage
Grated carrot
Chopped spring onions
Equal parts of mayonnaise/salad cream/double cream
Salt and pepper and chives if I have any.

Oh wow, now I don't know where to start😆

Thank you all.

Shall work my way down in the search of the one in my head.

Agree - I tried this having run out of mayo. I don't normally like salad cream but it was really nice.

OP, do you want it to eat straight away or do you want to serve it later, and have some left for the next day or two? As your problem is watery mayo, I’m guessing the latter.

If immediately, you can skip the salting step. Otherwise, the high water content of cabbage and carrots will make the coleslaw wetter and wetter.

Put your sliced or grated vegetables in a colander and rub through some salt (I won’t give amounts as I don’t know how much you’re making). Leave it for at least 30 minutes then squeeze to get rid of any excess moisture you can.

After that, all the lovely recipe variations above will work without going runny.

I put my undressed cabbage onion carrot in the microwave on high for 3 mins to ‘soften’ and then dress it

Grated carrot, shredded white and red cabbage, thin sliced red onions, lemon juice, good olive oil, loads of pepper, pretty easy on the mayo (hellmans full fat).
Gawd I adore coleslaw! On a cheesy jacket potato with crispy bacon...I'm hungry now!

I don't use normal onion, I use spring onions as they are milder. I use half mayo, half natural yogurt, and don't forget to season. It could also be the mayo you are using. It's got to be full fat stuff.

I do red cabbage, white cabbage, onion, carrot. One tablespoon mayo, one tablespoon salad cream and one tablespoon creamed horseradish. My mum used to add a tablespoon of Heinz Sandwich Spread as well, which is a lovely addition instead of the salad cream.

If it's to be eaten over a couple of days I salt the cabbage first, if it's to be eaten on the day I don't bother, but I add salt and pepper when done.

Anyone suggesting no salt, that's just wrong!

There are recipes for coleslaw?!!! I've only ever used finely sliced white cabbage, grated carrot and finely sliced spring onions mixed with either salad cream or mayo - like PP have said, add slowly and mix thoroughly. I did some last week and added roasted cashews which added a lovely crunch! Have also added sweetcorn on occasion as well as apples and raisins,.

I whisk olive oil, white vinegar, Dijon mustard and salt and pepper. Just a little of each to make about a tablespoon of vinaigrette. Then mix in the carrot, onion and cabbage. Then stir through the mayo. Then a bit more salt, it always needs a bit more salt.

(sometimes I don’t have a cabbage so I use celery instead, works surprisingly well).

I've not made my own coleslaw for a long time now but after trying various recipes my favourite was a Jamie Oliver one. I didn't pay too much attention to the veg as my preference is red cabbage, red onion, apple and grated carrot but Jamie's dressing was lovely think it was yoghurt and grated lemon zest/juice possibly some Dijon mustard, wish I could remember.

For now and for fridge for lunches and tea.

@blobby10 just not something I've ever been able to make as good as others.

Don't think we had it growing up, probably chips cheese and coleslaw coming out a pub would be my first experience.

My friend says same as you, just does it.

Sounds rank but add a spoonful of sugar! Balances it out perfectly

Yes, same here, you don't need as much mayo as you think you will. It's best eaten straight away too. I sometimes throw in some chopped chives if there are some ready in the garden.

Chop cabbage ideally white and red cabbage, onion, grate carrot. Dressing I use mayo, whole grain mustard and sour cream

I shred cabbage and matchstick carrot. Leave to soak in a bowl of cold water, which makes them lovely and crunchy.
Drain thoroughly. Add mayo, garlic granules & black pepper.
Done.

If any of the veg isn't sufficiently finely shredded/ matchsticked then give the coleslaw another chop with kitchen scissors.

Lurking for coleslaw inspo

How do you all shred the cabbage? If I try by hand, I can't get it fine enough. But I hate cleaning up the Foood Processor after chopping cabbage. I note someone upthread warns against a mandolin!

@lmjh my mum always made some for family get togethers - she always made a point of shredding the cabbage as finely as possible (really really sharp knife
is essential) as my grandad didn’t like chewing too much cabbage in his false teeth 🤣🤣the bought stuff always has too much onion in for my taste

How do you all shred the cabbage?
I do it leaf by leaf.
Take a leaf off, cut out and discard the tough stalk, shred the rest.
Repeat.

This is the ultimate coleslaw recipe, in my opinion. Every time I make it, people ask for the recipe. It tastes fresh, not cloying and is really delicious:

https://www.hsn.com/article/wolfgang-puck-recipe-apple-coleslaw-with-poppy-seed-honey-dressing/3472

I shred the cabbage by cutting it into half or quarters, removing the tough bit in the middle, laying it on a flat side then cutting it 1-2mm thick. Carrots - I use a julienne peeler.

I prefer to make it with lime, ginger, fish sauce, chilli type dressing.

Or a scant amount of mayonnaise and grainy mustard.

Don't like coleslaw swimming in mayonnaise.

I keep it quite simple

Grate carrot cabbage and onion
Less mayo than you think but stir loads and stir more