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07-25-2019 10:29 PM
@SXMGirl Here you go . . .
C & S Chowder House Coleslaw
by Executive Chef John Schwenk
from the Atlanta News Journal, C.W. Cameron byline
8 cups diced cabbage
1 carrot, grated
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup low fat buttermilk
3 Tbsp. lemon juice
2 Tbsp. white vinegar
2 Tbsp. grated onion
1/2 tsp. salt
1/8 tsp. white pepper
In a large bowl toss cabbage and carrot together. In a medium bowl whisk together the rest of the ingredients and pour over the cabbage and carrot mixture and stir well to combine. Taste for seasoning. Best eaten within 8 hrs. Makes 8 cups.
07-25-2019 10:31 PM
@aroc3435 Thank you so much! This is very similar to one that I have been making recently. Got it off of FB.
07-25-2019 10:41 PM - edited 07-25-2019 10:42 PM
@SXMGirl No problem. As mentioned, it is quite similar to KFC's copycat recipe which is still available in Q's recipe archives. That one features tarragon vinegar as one of the secret ingredients and salad dressing, i.e. Miracle Whip, I think. I use real mayo instead but I do use the tarragon vinegar; it does add a special something.
I use the KFC one exclusively since I first found it here. I like KFC's finely chopped texture and to mimic it I pulse the cabbage I slice in my Vitamix to get the right cut.
I am going to try this one out--with a shout out of thanks to @novamc1 for posting this.
The article mentioned that the executive chef said his recipe was reminiscent of slaws he remembered from his New England boyhood that he wanted to share with folks in Atlanta.
Cheers,
aroc3435
07-26-2019 07:44 AM
@aroc3435 I have never used tarragon vinegar, but it is simple to make. I usually use tarragon in scrambled eggs.
07-26-2019 03:21 PM
DH and I are both a little picky about our cole slaw. It's amazing how some served in restaurants can be so mediocre or just weird.
My favorite DIY cole slaw so far contains chopped cabbage, grated carrot, a liberal dose of refrigerated Marie's Cole Slaw Dressing, with some extra celery seed added from my own pantry.
Then refrigerate overnight or for at least several hours before serving. No other embellishments necessary.
I used to make my own slaw dressing. Decided it wasn't worth the trouble, but willing to give this "best on planet" a try.
07-26-2019 07:00 PM
Got it saved....thanks for this recipe...I do love coleslaw!
07-30-2019 10:15 PM
Here's one we like!
Hudson’s Seven-Day Slaw
Shred:
Bring just to a boil:
Pour the hot liquid over the cabbage and refrigerate. It’s ready to eat when it cools.
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