Johns Coleslaw Recipes

12-SECOND COLESLAW

Steps:

• Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.

JOHN'S SLAW DRESSING RECIPE - (3.6/5)

Steps:

• Mix well until sugar dissolves and all is blended. Refrigerate.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

LONG JOHN SILVER'S COLESLAW

Steps:

• 1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels). (NOT REQUIRED, I DIDN'T)
• 2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.
• 3. Add the cabbage, carrots, and onions. Mix well.
• 4. The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours prior to serving.